Summer, and in England at least crab comes into its own. I have used it elsewhere on this blog but sometimes with the heat of some chili and silky smooth pasta it can make a lovely, but light dish. If you want to serve it as a starter then add some cream, which makes the whole thing very rich – I think too rich for a main course. Victoria Moore in her terrific book on wine suggests a Burgundian chardonnay or Chablis goes well with this – as ever she is spot on.
Posted in FIRST COURSE, Fish, Pasta, Quick Suppers, SECOND COURSE, Starter, Uncategorized
Tagged chili, Crab, linguine, main, pasta, quick, starter, summer
So it’s a cake, soaked in whole milk, condensed milk and evaporated milk – topped with cream. Really? This sweet, moist wonderfulness of a creation can only make you feel that God exists and bakes. I first tried this in the US, but it has a long story in its history (more about that below), a bit convoluted and not entirely clear. What is undoubtedly true, once you have made this your friends will always, but always want more.
Posted in Baking, Dessert
Tagged afternoon, Baking, cakes, Cream, delight, Europe, family, friends, Houston, Mexico, Nestle, Nicaragua, sweet, tres leches