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Maybe pizza isn’t quite the right term – it doesn’t have tomato sauce or pepperoni on it. And it doesn’t use a bread-dough pizza crust. Using puff pastry rather than the traditional pizza crust gives a much lighter aspect to … Continue reading
I use a (quick-cooking) brown rice crust for this; it’s healthier, and for me, easier. You could certainly use a proper pastry or pie crust if you prefer. Instead of Prosciutto you could substitute a bit of regular, baked ham … Continue reading
Taste versus Calories. Most people would agree that you can smother almost anything in heavy cream and full fat cheese and it will taste good. Most people would also agree that it’s, just perhaps, not the healthiest way of making … Continue reading
You could think of it as a pizza without the tomato sauce. But it's so much more than that. A classic from the south of France, the traditional Pissalidière, has lots and lots of very slow-cooked onions, briney anchovies and … Continue reading
Anyone who knows me or reads my blogs knows that I don't do pie crusts. I never learned. My mother used to glance at the clock on a Sunday morning, realize that she had a few minutes to spare and … Continue reading
I almost found myself playing the role of Food Police. I started doing the nutrition analysis on this lovely tart…. And, after I tallied up the calories and carbs, thought I can't possibly put this on my food blog…. I'm … Continue reading
