Category: Non vegan dishes

The Musette: Toscakaka

This is my spin on the classic Toscakaka, typically a light sponge topped with caramelised almonds. My version uses a moister and denser ground almond based cake, which makes it feel a little more indulgent with a full on almond flavour. Nobody is quite… Continue Reading “The Musette: Toscakaka”

The Musette: Breton Palets

These are really, really good cookies! They are buttery – as they should be, not too sweet and a little salty. And their texture, so delicate, so tender, so sandy, is a little marvel. How much salt you use is up to you. If… Continue Reading “The Musette: Breton Palets”

The Musette: Spicy Cod Fritters

Although I eat some fish, I don’t like a lot of typical white fish such as cod, haddock, plaice, whiting. I prefer less fishy tasting Mediterranean fish like sea bass. However, I do enjoy both brandade de morue (emulsion of salt cod, olive oil… Continue Reading “The Musette: Spicy Cod Fritters”

The Musette: chocolate truffles

I love making my own petits fours to serve with either tea or coffee after dinner. These take many forms but will typically include chocolate truffles. A chocolate truffle is essentially a firm ganache, made of melted chocolate, cream, butter and flavourings, shaped into… Continue Reading “The Musette: chocolate truffles”

The Musette: Gougères (French cheese puffs)

Gougères are made with choux pastry (pâte à choux) which might be one of the oldest doughs used in the kitchen. Allegedly Catherine de Medici’s chef was making the dough more than 500 years ago. It’s also the only dough I know that’s first cooked… Continue Reading “The Musette: Gougères (French cheese puffs)”

The Musette: individual pineapple tatin

Last week’s dinner dish was lightish and therefore I felt it was wholly appropriate to serve a more substantial dessert. I particularly like serving individual ones as generally they’re quicker to cook. Despite its appearance, there’s not too much cooking involved. You need to… Continue Reading “The Musette: individual pineapple tatin”

The Musette: scallops, cauliflower and curry oil

It’s been so long since we’ve had friends around for dinner that I wanted to push the boat out a bit. Yes, we’ve had picnics and apèros, but no proper dinners. This scallop recipe comes straight from one of my favourite chefs, Raymond Blanc.… Continue Reading “The Musette: scallops, cauliflower and curry oil”

The Musette: Ligurian Foccacia

The pillowy Italian flatbread makes the perfect starter, side or sandwich base, and celebrates classic Italian flavour combinations through its lavish use of olive oil and toppings such as rosemary, olives and tomatoes. Making it is relatively simple, but imbuing the dough with layers… Continue Reading “The Musette: Ligurian Foccacia”

The Musette: Pasta with prawns, chilli, lemon and rocket

This is a perfect summer dish and one I make regularly from produce I always have to hand in the freezer and store cupboard. Ingredients (serves 4) 400g (14oz) dried pasta, either spaghetti or tagliatelle 2 long red chillies, finely chopped 100ml (approx. 7… Continue Reading “The Musette: Pasta with prawns, chilli, lemon and rocket”

The Musette: Miso-caramel apple crumble

What do you do with wrinkly but still edible apples? You turn them into dessert. As you all know my beloved adores dessert, he believes a meal isn’t complete without one. I tend to store the apples in the fridge until I have enough… Continue Reading “The Musette: Miso-caramel apple crumble”