Asparagus Soufflé Omelette with Maltese Sauce
Рубрика: Eggs
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Date and Pear Cake
This dessert stands out with its smooth date purée and crunchy pecans coated in maple syrup, creating a unique texture and flavour combination. With thin slices of pear, this soft cake with indulgent caramel sauce makes it enjoyable as a treat or to cap off a delicious meal in good company.
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Carrot Cupcakes
Among the desserts we love to make again and again is our best-ever carrot cake. Adapted into a cupcake version for Café RICARDO restaurants, it’s available in the perfect size to take away when you need to curb a craving or grab one for an event. With its moist texture, sweet and spiced flavours and warm colours, it’s sure to brighten up autumn.
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Devilled Eggs with Gherkins
Devilled eggs are a buffet staple and always a hit with guests. This version highlights pickles, with a garnish of shallots marinated in pickle juice and sprigs of dill.
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Giant Apricot, Passion Fruit and Pistachio Brioche
The flavours of apricots, passion fruit and pistachios come together in this giant brioche. Instead of making several small brioches, roll the fragrant olive oil-based dough in a cast iron skillet. Brush it with a passion fruit and apricot jam glaze and then sprinkle with chopped pistachios. You can prepare the brioche the night before and bake it fresh in the morning, just in time for brunch. It will be a hit at the table.
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French Strawberry Cake (Fraisier)
The fraisier is a summer classic for Ricardo. It’s a cake of French origin made with two layers of vanilla Genoise cake, filled with strawberries and buttercream, and then topped with a coloured almond paste. It’s delightfully rich and delicious.
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Omelette Rolls with Celery Remoulade
At our Café RICARDO restaurants, our Nordic shrimp rolls are a menu staple every summer. Served with a celery root and celery remoulade and a creamy tarragon dressing, on a brioche bun, this version is even more accessible and easy to make. Simply swap the shrimp for strips of omelette made in our egg cooker.
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BLT Eggs
In this fun, BLT-inspired recipe, bread slices are replaced with hard-boiled egg whites, half filled with a mix of egg yolks and mayonnaise, and the other half with avocado cream. Filled with tomato slices, bacon and small romaine lettuce leaves, it’s a lunch the kids will ask for again and again. They’re even easier to make using an egg cooker.
