Apricot Flan (Valais) Recipe

A Recipe for
Apricot Flan (Valais)

 

Herb Tip Using Rosemary: The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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This Apricot Flan (Valais) recipe is one of many in our Fruit Category.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

This Recipe for Apricot Flan (Valais) is one of thousands in the Recipes-to-go Fruit Cookbook.

If the headache would only precede the intoxication, alcoholism would be a virtue.

Samuel Butler

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Herb Tip Using Parsley: Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

This is a recipe for Apricot Flan (Valais) from the recipe cookbook of Recipes-to-go (Fruit)

Herb Tip Using Chives: Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Apricot Flan (Valais) recipe - a tasty recipe for you to add to your collection!

He was a very valiant man who first adventured on eating oysters.

James I

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sing Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Herb Tip Using Chives: Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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A food is not necessarily essential just because your child hates it.

Katharine Whitehorn

Apricot Flan (Valais)

Chowder breathes reassurance. It steams consolation.

Clementine Paddleford