With the current weather, post heatwave and now cold and damp this immunity strenghtening soup is full of nutrition that shall ban those outside chills. This can be vegan if you use a vegan cream. Download the .pdf from this… Read More
Recipes
Sloe Gin Fizz
Sloes are native to Europe and have long been used by the British to create ‘shooting Gins’ (as they used to be known). You’d be forgiven for thinking that ‘shooting Gins’ are for doing shots in bars, but actually, they… Read More
Recipes
Poulet Aux Morilles et Sauce au Xérès
This dish is from the Besançon region, home to the Bourgogne-Franche-Comté, it is a simple and a very tasty dish, with a rich, but not overly heavy sauce. Download the .pdf from this link: Poulet Aux Morilles et Sauce au… Read More
Recipes
Pergamene al Forno con Spinaci e Ricotta
Baked Scrolls / Parchment [Pergamene], with Spinach and Ricotta. This is my take on a hearty Italian dish of Rotolo [Rolls with Spinach and Ricotta], given that they more resemble scrolls than rolls I have taken some liberty with both… Read More
Recipes
Caraway Potatoes and Seed Cake
Caraway seeds are highly aromatic with a distinctive mild anise flavor that adds a welcome and subtle licorice hint to many dishes. Their taste is earthy, with a hint of citrus and pepper. Caraway thrives in any good, well drained… Read More
Recipes
Spanakopita
Spanakopita is a traditional Greek savory pastry. It is made with filo dough and cut in triangles, or squares and the interior may be filled with cooked spinach and onions. While different pies have been served in Greece since ancient… Read More
Recipes
Grilled Sea Bass With Walnut Gremolata
Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley & a hint of mint. However, changes can be made and you can switch items in and out. Gremolata is a very… Read More
Recipes
Shrimp and Feta Saganaki
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. The dishes are named for the frying pan in which they are… Read More
Recipes
Roasted Lamb Shoulder
I find British Lamb to be the best available and shall always make that my go to option given the choice. Lamb, a young sheep under 12 months of age which does not have any permanent incisor teeth in wear…. Read More
Recipes
Country Liver Pâté
Country pâté (pâté de campagne) is a French meat dish made of ground meat. It is different from other French pâtés in that it is coarser. It is also far easier to make. Download the .pdf from this link: Country… Read More
