Thursday, June 27The Voice of London

Tag: Homemade

Should you stop dining out?

Featured, Food
Nowadays, eating in restaurants has become more like a routine for convenience rather than a treat. I remember the time when fast food was a big festive, occasion for me and my family. Usually, we would go to restaurants to celebrate something important. Now what I find cool was to see my mother make her own bread or granola for us, or making our own butter even though that time I was sure fast food was much better and trendy than boring meals at home. But ever since my move to London, homemade food (especially my mom’s food) has become something that I crave for all the time. Eating fast food or going to restaurants used to be exciting but it is not anymore. Why is that so? Everyone knows that dining out has many advantages, especially for such a lazy person like me! Saving time

Christmas Blueberry and raspberry amandines (Gluten Free)

The combination of the sweetness of the almond cream and the juice from the cooked berries will be a perfect dessert for Christmas dinner. Reporter: Phuong Thu Nguyen Serve: 6 Cooking time: 1 hour Ingredients: 1 quantity Pate Sucree 1 egg, beaten with 1 tbsp soya, rice, almond or coconut milk 220g mixture of blueberries and raspberries 30g flaked almonds 175g apricot jam ¼ lemon juice Cold water Frangipane Filling: 100g dairy-free spread 100g unrefined caster sugar 1 large egg + 1 large egg yolk 110g ground almonds 25g wheat- and gluten free plain flour 2 tbsp Kirsch, crème de cassis or crème de framboise How to: -Make the pastry and use to line the 6 tarlet tins and transfer to the freezer to chill for 30 minutes. Meanwhile