TWD - Parfait-Layered Vacherin

This week’s Tuesday with Dorie recipe is Parfait-Layered Vacherin. This is a frozen dessert featuring layers of creamy parfait and meringue, topped with caramel sauce and toasted almonds.

Although I would have preferred to buy my meringues and caramel sauce, I couldn’t buy either at my local shops, so I had to make them.

I made a third of the recipe to get two single serve vacherins. 

This dessert was delicious, but unless I could buy the meringues and caramel sauce, I wouldn’t make it again.

To see what everyone else made and what they thought of it, visit the LYL section of  the TWD website.

 

 

TWD - Lemony Yoghurt Muffins

 

This week’s Tuesdays with Dorie recipe is Lemony Yoghurt Muffins.

This recipe is exactly what it says on the tin. Dorie encourages add ins, so I added some chopped cherries that I had frozen to preserve them when I went on holidays. 

What’s not to like about a good old fashioned uffin. The citrus flavour is amped up by rubbing the zest into the sugar before adding to the mixture.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Strawberry-Rhubarb Squares

This week’s Tuesday with Dorie recipe is Strawberry-Rhubarb Squares. It’s summer in the US, so this recipe is a great way to showcase summer fruit. It’s winter here, so I am enjoying summer vicariously through baking.

 This is a delicious cake which has a high proportion of fruit to cake. The fruit is not sugared so its tartness contrasts with the sweet honey and buttermilk cake.

I found the batter challenging to spread over the recommended 9” pan - it is only a thin layer and it takes quite a bit of work to make it cover the pan.

This cake was delicious served with a dollop of Greek yoghurt.

To see what everyone else made this week and their thoughts about it, visit the LYL section of the TWD website.

TWD - Jelly Roll

 This week’s Tuesdays with Dorie recipe is Jelly Roll.  It comprises a light sponge, rolled when still hot out of the oven, then once cooled, filled with ostensibly jelly.

I rebelled and filled my half recipe sponge roll with lemon curd. I am going to serve it for dessert, warmed, with custard. Yum!

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Gouda Gougeres

 This week’s Tuesdays with Dorie recipe was Gouda Gougeres.

The easiest way to explain these is to describe them as savoury cheese choux buns.

I used sesame seeds instead of cumin seeds to decorate my gougeres. My gougeres were also apparently much bigger than they were supposed to be - I made a half recipe expecting about 25 gougeres, when I in fact made 8.

These gougeres were delicious, fresh from the oven.

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Cream Puffs with Crackle and Cream

This week’s Tuesday with Dorie recipe is Cream Puffs with Crackle and Cream.

As the name suggests, these are choux buns with crackle tops and filled with cream.

The buns turned out quite well:

The crackle is absolutely  delicious - I’d make it again.

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Double-Decker Salted Caramel Cake

This week’s Tuesdays with Dorie recipe is Double-Decker Salted Caramel Cake. Dorie describes this as caramel upon caramel, and she’s right - a caramel cake is filled and frosted with caramel icing. However, as she rightly says, the slight bitterness of the caramel means that the cake is not too sweet.
 

The cake is cut in half and filled with icing to make it double decker. The icing is made with icing sugar and homemade caramel sauce. For some contrast, I topped my cake with white chocolate bits.

This is a moist, light cake with yummy caramelised edges, and the gooey caramel frosting adds that bit extra. I liked this cake, but wouldn’t go so far as saying I loved it. It’s one for the caramel lovers.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Goat Cheese-Black Pepper Quick Bread

 This week’s Tuesday with Dorie recipe is Goats Cheese-Black Pepper Quick Bread.

This involves making a simple quick bread, and mixing through goats cheese chunks and chopped mint.

I quartered the recipe to make four muffins instead of a single large loaf.

This quick bread is absolutely delicious - I highly recommend it.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Breakfast-In-Rome Lemon Cake

 This week’s Tuesday with Dorie recipe is Breakfast-In-Rome Lemon Cake. Dorie developed this recipe to produce a cake which mimicked a cake she ate daily as a treat in Rome.

The cake is a lemon sponge made with oil instead of butter. Dorie’s beloved version was completely plain, but she suggests adding berries in summer. I added blackberries to my cake.

Dorie suggests that this cake be served with just a dusting of icing sugar. However, as it is nearly Easter, I adorned my cake with a lemon glaze and mini Easter eggs.

To see what everyone else made this month and what they thought of it, visit the LYL section of the TWD website.

TWD - Parisian Custard Tart

This week’s Tuesday with Dorie recipe is Parisian Custard Tart. It comprises a puff pastry shell filled with vanilla pastry cream (with a dash of rum), cooked until the custard has dark brown patches on top.

Dorie says that Parisians eat these tarts as a snack on the go - sounds like my kind of treat.

I made rough puff pastry as I don’t use much puff pastry usually, and that seemed to work just fine.

The custard is not for the faint hearted, as it uses 4 eggs. I was very pleased when the custard worked out so that those eggs and the 750ml of milk in the custard were not wasted. 

Mine took 20 minutes longer in the oven than stated in the recipe.

 The end result is a beautifully smooth silky custard tart, none too sweet, with a crispy puff pastry vehicle to deliver it. Devine.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website. 

TWD - Copenhagen Rye Cookies with Chocolate, Spice and Seeds

This week’s Tuesdays With Dorie recipe is Copenhagen Rye Cookies with Chocolate, Spice and Seeds, inspired by cookies that Dorie had in Denmark.

My seed mix was flax, sunflower and sesame seeds.

How good do these cookies look:

 They tasted delicious, and I really enjoyed them. There’s quite a few steps to making them but I was pleased with the end result.

To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Potato Flake Biscuits

 

This week’s Tuesdays with Dorie recipe is Potato Flake biscuits. These biscuits are a savoury scone containing instant potato mash flakes, herbs, parmesan and paprika.

I am not usually a savoury scone fan, but these were very tasty. I made a half batch of dough, which produced three large biscuits.

I liked them just as they are with nothing on them. I also liked them as a vehicle for a breakfast sandwich with cheese, egg and spinach.

I would make these again.

To see what everyone else made and what they thought of it, visit the LYL section of the TWD website.

TWD - Spinach Mozarella Pie with Parm Crumble

This week’s Tuesdays with Dorie recipe is Spinach Mozarella Pie with Parm Crumble.

This pie is a quiche with parmesan crumble topping. I used the savoury galette dough for my tart shells. I didn’t want to be eating this all week, so I quartered the recipe make two mini pies.

These pies turned out quite well, and look very pretty. Perhaps I’d make this recipe again for a picnic. Note the pastry and crumble must be made a couple of hours in advance, so plan accordingly if you make this.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Chunky Lemon Cornmeal Cake

 This week’s Tuesday with Dorie recipe is Chunky Lemon Cornmeal Cake. It is so called because it contains chopped lemon pulp as well as lemon zest, together with cornmeal. Oh, and it contains sumac!

Yep, those specks in the cake are from sumac.

Although this cake is completely unadorned, it’s big on flavour. The cornmeal adds texture to the lemon flavoured crumb.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.