A small, sweet puff pastry, often sprinkled with sugar, in the shape of a heart. It is formed by rolling out the pastry, folding the two ends into the middled three times and then folding it in half along the join. It is then sliced across the layers. The slices are laid on a baking tray. When cooked each slice expands, making the distinctive shape.
A small, sweet puff pastry, often sprinkled with sugar, in the shape of a heart. It is formed by rolling out the pastry, folding the two ends into the middled three times and then folding it in half along the join. It is then sliced across the layers. The slices are laid on a baking tray. When cooked each slice expands, making the distinctive shape.
Bonito. This is not the classic, shiny, striped bonito much used in Spanish cooking, but the much rarer bonito found on the North African coast.
A paste made with sweetcorn and milk wrapped in a corn husk. It may either be salted or sweetened.