Pairing spiced blueberries with ricotta rather than rich custard or cream, this lovely layered dessert is definitely not Grandmother's classic trifle. If there is any liquid floating on the ricotta, drain it off before using.
I like to make this dish when I have very familiar friends for dinner, because it requires using your fingers, and lots of napkins. I prepare it in my large Le Creuset pan, because I can have it simmering away while the guests arrive, then bring it directly to the pan. Served with a rustic bread, and a rice pilaf, and a good bottle of Pinot Gris, or if you prefer red, Pinot Noir. Use farmed quail, NOT the days catch with the shotgun pettets inside. I usually serve a rustic apple pie with ice cream for dessert, it seems to compliment the dinner.
With a refreshing dressing that features apple and thyme, this salad takes on a novel, winning look. Of course, you can substitute your favourite apple variety for the tart kind, too. This salad makes a zesty appetizer course when you're entertaining.
Bursting with rustic charm, these easy jam tartlets are a great ending to a family meal. We used cherry jam, but feel free to substitute with your favourite fruit. For extra appeal, serve with a dollop of freshly whipped cream.
This flavourful Philippine stew, with its mellow mix of vinegar and soy sauce, pairs beautifully with rice or noodles.
Use the remaining ginger-flavoured oil to stir-fry sliced red peppers and snow peas for a colourful, tasty side dish.
Subtle and aromatic spices lend themselves to this dessert's creamy texture without the usual pepper heat. When available, fresh sour cherries can be substituted for frozen in the compote.
We love the slightly smoky flavour of grilled artichokes. Be sure to boil them for 10 minutes before putting them on the barbecue to ensure they cook all the way through without burning.
This Scandinavian specialty is delicious and easy. Note that it takes fives days to cure. Serve thin slices wrapped around breadsticks.