Pasta Frolla is an Italian shortbread pastry tart, similar to the one we call Pasta Flora, in Greece made with Pâte brisée and topped with Jam. The word “pasta” means dough and “frolla”, as explained to me by my friend Simona, means tender in Italian, as it is a very flaky dough.
Jams and marmalades
“Härzlech willkomme in Lozärn” and welcome to the World Culinary ABC event. We have enjoyed seeing bloggers hosting and participating in this event where food bloggers virtually travel around the globe in search of recipes to cook for the country or town they are hosting. Today, the town I am featuring and hosting is Lucerne, in Switzerland. …
One of my favourite marmalades is the one with mixed citrus. You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.
This Chocolate Tart with a quince jam filling is such a delicious and decadent dessert, perfect for chocolate lovers.
This Banana Jam with Figs, Peaches and Grapes is very aromatic and you can serve it on your toast, muffins, scones, cheesecakes or with a cheese platter.
This Peach and Nectarine Jam recipe, made with classic ingredients, is easy to make. Spread it onto toasted bread and butter, dollop it onto ice cream, or top it on top of a pasta frolla.
There’s nothing like homemade apple turnovers with homemade shortcrust pastry and apple sauce.
In the summer I love making these sauces/spreads which are thinner than jams and less sweet and use them on top of desserts but they are also perfect for breakfast.
Pâte Brisée (pronounced paht bree-ZAY), is the French version of classic pie or tart pastry dough. You can see it mentioned as pie dough or savoury shortcrust dough.
Fig preserve called Glyko sykalaki in Greek, (pr. glee-KHO sy-kha-LAH-kee), is one of my favourite fruit preserves. It is perfect to eat alone as a dessert with a few calories or use it in other desserts. In order to make the fig preserve, the figs should not be ripe. Living in Athens it’s not easy …