My version of cassoulet most closely resembles the one from Castlenaudary.  This city tends towards the simplest (and my favourite) recipe of the dish famous in Toulouse and Carcassonne as well.   The Languedoc lays claim to the dish, but some say it was the Arabs who brought the white haricot bean, and the first version [...]

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This tart is really quick and easy.  It uses one of my favourite pastries, one that is quite biscuity which really compliments the comforting bland juiciness of the apples.  Feel free to use as much sugar and spice for the filling as you require.  The best tarts are always tailor made.
For the pastry:
work

260 g unsalted [...]

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peanuts, oats and chocolate candy…

 
Preheat your oven to 180*C and line a baking sheet with baking parchment.
Cream:

225g granulated sugar
175g brown sugar
225g butter

Add:

2 eggs, lighlty beaten
1Tablespoon vanilla extract

and beat until light and fluffy.
Sift:

300g plain (cake) flour
5 ml bicarbonate of soda

Add to egg mix together with

125g rolled oats
1/2 cup of peanuts

Spoon 1/4 cup of mix onto your [...]

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This is a simple Victoria sponge recipe, that works every time and improves over 2 or 3 days.  The recipe makes 6 -8 giant muffins or 12 - 16 regular muffins.
Cream

350g butter
350g caster sugar

Sift together

350g Plain (cake) flour
2 pinches of bicarb
2 t baking powder

Lightly beat

6 large freerange eggs
1/4 cup warm water

When the buttercream is light [...]

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