Maggie Mayhew – författare

This title offers 20 delectable recipes shown in 100 photographs. It is a delightful collection of pastries, from the wonderfully simple to the seriously indulgent. The recipes are inspired by many different cuisines and are divided into Little Tarts, Lunchtime Tarts and Fancy Tarts. Ideas include Onion and Mushroom Tartlets, Greek Feta Tart, Smoked Salmon Tart with Potato Pastry, Peach and Redcurrant Tartlets, and Apricot and Almond Tart. Straightforward instructions are accompanied by inspirational photographs to make every tart easily achievable and enjoyable to make. It includes a useful section of step-by-step techniques for making different types of pastry and fillings, with advice on using a food processor, rolling out and baking blind. Tips and variations are provided throughout, giving you a wealth of extra ideas. There are few things as irresistible as a freshly baked tart, whether it is filled with a simple custard or topped with golden, caramelized shallots. For those new to baking, the mysteries of light and crumbly pastry can seem a little daunting. This wonderful collection of recipes includes all the essential techniques you will need to ensure success every time.One of the most appealing aspects of tarts is their versatility, and this book contains delicious ideas for all sorts of occasions. There are ideas for mid-morning snacks, sweet tartlets to have with afternoon tea and elegant desserts for special suppers. Try Tomato, Feta and Olive Tartlets for a light lunch and serve Blueberry Frangipane Flan as the perfect finish for a dinner party. The useful techniques section provides all the guidance you will need to make perfect pastry, including basic recipes for shortcrust, rich shortcrust and pate sucree, and step-by-step techniques for rolling pastry out, lining tins and pans, and baking blind. This little book is a perfect addition to any kitchen shelf.

This title features deliciously tempting recipes for hot and fiery salsas, creamy dips, tasty relishes, spicy marinades, tangy mustards, classic dressings and sweet sauces. It provides all the necessary know-how and essential techniques for making basic stocks and marinades, whisking up quick-and-easy sauces, perfecting the art of preserving and pickling fruit and vegetables, and setting marmalades and jellies. It includes Bolognese sauce for spaghetti; onion and mustard sauce for pork; parsley sauce for smoked fish; tandoori-style marinade for chicken; peanut sauce for vegetable salad; and lime sabayon for ice cream. It is beautifully illustrated with more than 1000 step-by-step photographs with clear and accessible instructions for all the sauce-making techniques. You can make every meal memorable with this practical and accessible guide to sauces, salsas, relishes, chutneys, pickles, dips, mustards, marmalades, jellies and jams. Over 400 recipes show how to add an inspirational touch to every dish, whether you choose a simple onion gravy, a tangy orange sauce, a crunchy satay or a fancy party dip.A comprehensive reference section covers all the techniques, equipment and ingredients you will need. It shows how to make hot stocks, how to prevent egg custard from curdling, and how to blend chocolate and cream to create a dreamy dessert topping. The recipes are arranged in helpful categories for speedy reference, making this book all you will ever need to create the perfect sauce, pickle or preserve to suit any occasion.

Delicious easy-to-follow recipes for jams, jellies and sweet conserves, with 300 fabulous photographs.

Fruit Feast is a wonderful collection of recipes designed to help you make the most of the abundant selection of fruits that is now available