These are perfect to serve warm as a dessert, although I personally prefer them chilled. Either way, they just melt in the mouth, with pastry as light...
If we were talking journalese here this recipe would be called a cut-and-paste job. Everything here is ready-made, and all we cheats have to do is add...
Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve...
As Creole cooking only ever uses green peppers (and the colour's nice), I've included a fresh pepper here. Otherwise, the equivalent amount from a jar...
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from...