I love raspberry and almonds together! I adapted this recipe from one I found on America’s Test Kitchen. Toasting the nuts adds great flavor so don’t skip this step. This recipe is easily doubled and would then be made in a 15″ jelly roll pan.
This recipe is adapted from one in the wonderful French culinary encyclopedia, “Larousse Gastronomique.” It is delicious and pretty to look at.
This elegant looking fruit torte is one of the recipes that a family member brought back after a stay in Germany, where strawberry season sees these cakes in all the bakeries and cafes. Thanks to her grandmother we enjoy this marvellous dessert that never fails to please. In the off season I drain canned peaches and arrange the slices making for a impressive looking dessert when fresh strawberries are not available. The original recipe calls for a package of Oetker glaze which I am not finding this past while – any of the clear fruit glaze mixes will work.
On a recent trip to Austria, this simple cheese ‘spread’ was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive.
This dish has its roots in Hungary but is also popular in Austria and Germany. My German grandmother made this using square pieces of pasta but I will post the recipe as I found it on the internet. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope this helps for others who will try this recipe, the step of letting the cabbage sit in the salt is important, it does add a better flavor to the recipe and the texture.
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