: About Me

www.pomiane.com

The author of these articles has been cooking both professionally and for personal pleasure for nearly thirty years in Greece, the USA,France, Italy and the UK. For ten years during the nineties he operated his own catering company specialising in corporate entertaining in a range of small historic venues in the centre of London: Dr.Johnson's House; St.John's Gate; The House of St. Barnabas; Peacock House, and The Freud Museum amongst others. Regular clients included the US Embassy, Glaxo, Bankers Trust,Monument Oil and Glenmorangie. Passionate about chocolate, he worked closely with the european chocolate producers for five years. His diverse experience encompasses raising ducks in the Greek Islands on a diet of mulberries, pig-killing in winter on the Larzac plateau, and harvesting hops in the Kent countryside. He now divides his time between the culinary extremes of London and Tuscany, making the best of the very different gastronomic opportunities offered by each place.

Food & Drink > Desserts Recipes: Apple pudding

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Recipe: Apple & Vanilla Tarts For years, I've made Apple Tart in the traditional French fashion: concentric circles of apple slices, baked on top of a rich, thick pure of apples, lemon, cinnamon, butter and cognac. It's good - actually, it's very good - but it isn't a last-minute job, given the time needed to make the pure and to reduce it to the right consistency. This alternative version is lighter, and has the obvious merit of suiting those "Oh, God!....It's seven o'clock already and I've planned nothing for dessert!" occasions. From start to finish, this recipe takes half an hour - and...

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