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Lemon Meringue Pie

Make lemon meringue pie in a tart pan for an elegant, stylish crust. The golden crust is achieved with butter and tinted coconut oil.
©M-J de Mesterton, The Elegant Cook 2014

Baked Alaska from a Pound Cake

Courtesy of M-J de Mesterton, the Elegant Cook

A classic pound-cake is hollowed-out in the middle, filled with vanilla ice cream, topped with meringue, and baked for a few minutes until the edges are lightly-browned. This “Alaska” cake  is ready to be baked.

©M-J de Mesterton

Delicious, Economical British Classics Presented by Elaine Lemm

Here are three classic British recipes presented in video form by Elaine Lemm on about.com: the Cornish Pasty (a favourite in my family for four generations, which I made for English-Speaking Union parties at my house many times); Bakewell Tart (invented in Bakewell, England), an elegant dessert, the taste of which  reminds me of Danish pastry; and Irish Colcannon–a vitamin-rich, green-and-white dish that could serve as an economical meal, which contains three vegetables. Note that Ms Lemm crimps her pasties on top. Cornish style dictates that pasties be crimped on their sides.

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