This gorgeous tart is from Suzanne Goin’s wonderful book of her seasonal restaurant recipes – Sunday Suppers at Lucques: Seasonal Recipes from Market to Table.
This cover-to-cover read is arranged by season as a series of menus, each including a starter, main course with accompaniments and dessert. While the main courses all have meat components, Suzanne Goin’s love of and focus on vegetables ensure that there is much for the vegetarian in many of the recipes. One of my favourite cookbooks!
This gorgeous tart is from Suzanne Goin’s wonderful book of her seasonal restaurant recipes – Sunday Suppers at Lucques: Seasonal Recipes from Market to Table.
This cover-to-cover read is arranged by season as a series of menus, each including a starter, main course with accompaniments and dessert. While the main courses all have meat components, Suzanne Goin’s love of and focus on vegetables ensure that there is much for the vegetarian in many of the recipes. One of my favourite cookbooks!
The creator of this dessert definitely deserves a culinary Nobel Prize. It's vegan (use maple syrup instead of honey), gluten-free, egg-free, dairy-free and sugar-free. Surprisingly, it's full of flavour and almost ludicrously easy to make - all you need are three ingredients and about five minutes.
I prefer it with more coca and less sweetness, but you can work out your perfect combination yourselves. Have fun!
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