On a cold winter day, nothing could be more welcoming than a pudding full of dates and toasted walnuts. It is easy to make and has a lovely moist texture. A tangy pineapple and marmalade sauce makes a perfect accompaniment for this sticky date and walnut pudding.
A pleasingly light yet traditional pudding for wintry days, this offers all the pleasure of a steamed pudding without unhealthy saturated fat. The steamed kumquat honey pudding has a deliciously tangy citrus flavour thanks to layers of sliced kumquats.
Want to put big smiles on their faces? Bring this luscious dessert straight from the oven to the table. Dripping with fruit and topped with pecan dumplings, this peach and berry cobbler is sure to please. And don’t worry if they ask for seconds’it’s a low-fat treat.
Exclusive, simple recipes from chef Paul Finkelstein
Very simple to prepare and easily elevated to suit any dinner. The caramelized pineapple, strawberries and balsamic vinegar provide natural sweetness. The addition of the orange ice lends an interesting contrast of flavour and texture.
These little brown circles are delicious and a great addition to any daily meal. With poached eggs and spinach in the morning, smoked salmon and greens at lunch or in this case with brisket for dinner, they rise to the challenge. Traditionally, potato latkes are shallow fried and tend to be a tad greasy. With this recipe the latkes are finished in the oven and require far less oil in the cooking process.
Brisket is great the first day, but even better reheated. As a tougher piece it requires a long slow braise which will help bring out the incredible flavour. While purchasing the brisket, ask the butcher for a square end piece over the pointed as it has less fat. Any leftovers from this brisket recipe can be used for an incredible pasta sauce or in a sandwich.
The sautéing fennel, onion and saffron is my favourite of all kitchen aromas. They are also a classic combination that is used in various fish and seafood recipes. In fact, I love saffron so much we gave it to my daughter Lucy as her middle name. Mussels with saffron and fennel is an excellent appetizer. The complexities of the flavours cleanse the palate and ready you for the courses to come.
Savour the flavours of feta cheese, olives and herbs in this pizza primavera, and pour a glass of Sangiovese wine.
Serve this elegant egg dish with a green salad and a glass of sparkling wine. Frittata Florentine is also a delicious brunch entrée.
Serve this lean pork and apple stir-fry with brown rice and a glass of merlot.
Serve this flavourful pan-roasted fish with boiled new potatoes and a glass of chardonnay.
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