Auteur : Elisabeth Gandy

Scottish Smoked Salmon Tart with Roast Fennel and GruyèreServes 6 – Preparation and cooking time: 1h30Ingredients: Short-crust pastry • 1 large fennel bulb, sliced • 200g of smoked salmon or Écosse Gourmet classic smoked salmon • 8 eggs • 150g Gruyère, grated • 50ml cream • salt and pepperMethod: Preheat the oven to 180°C. Place the sliced fennel on a baking sheet, drizzle with olive oil and roast for 30 to 40 minutes. On a floured surface, roll out the pastry dough and place it in an 8-inch round cake/tart…

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Renowned purveyors of tradition and particularly during the festive season, the Brits’ love of the cracker on Christmas day is a long-standing example. On a visit to Paris in the mid-19th century, Tom Smith, a London baker and confectioner, was so smitten by the French bonbon, (then a sugared almond wrapped in twisted paper), he rolled out the idea back home by inventing the very first Christmas cracker in which he placed a sweet. Later a love declaration and a paper crown were included. The explosive “pop” so typical of…

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