Make this classic and delicious no-bake Italian dessert at home
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Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... If you're looking for a delicious and easy way to impress your guests, then you need to make some filo pastry cups! These cups are super crunchy, savory or sweet, and are perfect for any occasion. In this video, I'll show you how to make these cups quickly and easily, and they'll be the hit of your party! Whether you're serving a savory dish or something sweet, filo pastry cups are the perfect way to wow your guests! Incredible Filo Pastry Cups - It's Easier Than You Think! There isn't a recipe for these cups as they are so easy, but for 5 cups I used about 30g or 1 oz of melted unsalted butter, a twist of black pepper makes them look snazzy. Recipe for the 2 fillings in this video: Creamy leek filling 1 large leek, diced and washed - 1 tsp of butter or a splash of oil - 1/2 a glass of white wine - 200ml / 7 floz / 0.4 pint double or heavy cream - 1 tbsp chopped parsley. Spinach and feta filling 1 bag of spinach around 250g / 8oz washed - 2 tbsp cream cheese - 60g / 2oz feta
British summertime brings a bounty of seasonal fruit and vegetables. British summertime is finally here, bringing with it an incredible variety of vibrant fruit and vegetables to our gardens, fields, allotments and hedgerows. When the sun is shining, the last thing we want to be doing is spending hours in the kitchen, which is why we’ve compiled our favourite recipes for summer salads, picnic spreads, and pasta dishes made for sharing al fresco.
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April 5 marks the start of Passover, and whether you’ve hosted for years or are new to the Jewish holiday (which commemorates the Israelites’ liberation from slavery), we’re here to help you plan your menu from dinner to dessert. Observers traditionally avoided all leavened breads during the eight days of Passover, as well as rice, beans, corn and lentils due to a 13th-century prohibition. Nowadays, many families permit these to be eaten, but still steer clear of leavened bread and food made wit
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The long Easter weekend has become a sort of mini-Christmas, a time for family and friends to gather round the table and eat and drink together. It is also the start of spring, so the wines I choose for this reflect not just the food we are planning to eat but also the fact that I am hoping we might be able to open the windows or wander outside with a glass in hand (even if I’m wearing a thick jumper and jacket).
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