Let the Work Commence.

The Almond picking season is upon us and if we can stop the blonde bombshell Bootie from eating them all off the ground we are in for a good season. We have just about finished last seasons almonds a few left to cook with this winter and sell to the late…

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Apricot and almond tart..

A sweet pastry case with bottled apricots then almond sponge and blanched almonds on top. The following quantities made two tarts one 15 cm and one 20 cm. Sweet pastry case 5 oz/ 100g  flour, 3oz/70gButter, 2oz/30g sugar, 1 egg yolk. Sponge 3 large eggs, and the same weight of sugar, margarine…

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