Pistachio and Raisin Coffee Tray Cake
Pistachios and raisins run through a brown sugar butter cake. Brewed coffee is measured as a liquid, and the cake is baked in a shallow tin for slicing.
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Pistachio and Raisin Ginger Cake
A low, rich cake of pistachios and raisins with ground ginger. Liquid cream and beaten egg moisten the batter; gentle baking and a rest in the round tin precede cutting six portions.
Pizza a Libretti: Fried Pastry Booklets
Very thin buttered egg pastry folded into small booklets, fried so the cut layers open, and dusted with icing sugar.
Plain Broiled Tomatoes
Six firm tomatoes halved and broiled with salt, pepper and a little sugar.
Plain Folded Omelette
A large milk-enriched egg omelette folded in clarified butter.
Plain Scrambled Eggs
Eight eggs beaten with a little milk, salt and white pepper, then stirred in butter and served hot.
Plantain and Cabbage Coconut Sauce
Scotch bonnet peppers make this a very hot chilli sauce, even with coconut milk and yogurt. Cooked ripe plantain is blended with raw cabbage, tomato and red wine vinegar to give it body and a fresh tang.
Plum Cake with Three Dried Grapes
A rich butter cake with Malaga raisins, sultanas, dried currants and candied citrus, scented with rum and lemon.
Plum Preserve
Smooth plum preserve, preferably made with ripe greengages, sweetened in proportion to the whole fruit.
Plum and Almond Lime Cake
Plum and peeled lime flesh fill a low vanilla cake with chopped almonds. The fruit-rich mixture uses lukewarm melted butter, bakes in a shallow layer and rests before four portions are served.
Plum and Coconut Cocoa Mini Cakes
Fresh plum and grated coconut are mixed through a butter-rich cocoa batter. These square mini cakes have a compact crumb; the plum stones are removed before the fruit is diced finely.
Plum and Coconut Honey Mini Cakes
Round bites of plum, fresh coconut and honey with a little cocoa and vanilla in the batter. The fruit is cut small so it distributes through the egg mixture before the mini cakes are baked.
Plum and Orange Pudding Cake
A warm spoonable cake with plum wedges and orange pieces in a tender citrus crumb. Baked and served in its dish; makes six dessert portions.
Poached Apples over Vanilla Rice
Whole poached apples set over soft vanilla rice and glazed with a reduced rum syrup.
Poached Eggs Lyonnaise
Poached eggs on soft onions, no toast.
Poached Eggs on Toast with Curry Sauce
Two poached eggs on each toast, covered with a mild curry sauce.
Poached Eggs with Butter and Cheese
Eggs slipped gently into boiling water, cooked until set and dressed with butter, cheese, salt and pepper.
Poached Eggs with Cream Sauce
Six toasts, each carrying two poached eggs under cream sauce.
Poached Fish Gratin with Truffles
Pieces of cooked fish in balsamella with Parmesan and thin truffle slices, baked under a delicate breadcrumb crust.
Poached Fish with Vegetables and Eggs
Fish gently poached in an aromatic broth, served moist and hot with thinly sliced beetroot and potatoes, parsley and hard-boiled eggs.
Poached Spiny Lobster with Lemon and Olive Oil
A whole spiny lobster poached in aromatic water, chilled and split for serving with olive oil and lemon.
Poached and Fried Vanilla Rings
Soft egg dough shaped into small rings, poached until floating, scored around both edges and gently fried until puffed.
Poblano and Tomato Filo Bites
Softened poblano and sweet pepper are folded with tomato, ricotta, paprika and chipotle in adobo. This very hot topping is served on golden baked filo.
Polish Bread Pudding with Fruit and Meringue
Milk-soaked bread pudding with raisins, currants and lemon, finished with jelly and baked meringue.