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Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
Aioli is a glorious sauce, if you like garlic. Basically a garlic mayonaise, it originally comes from the South of France. Making your own is worth it.
The clean flavours and textures of fresh peas, beans and asparagus mix well. The tuna accompanies the salad very well.
Salsa verde is such a simple sauce to make - fresh and complex taste in the mouth. You could use lamb instead of pork, too.
Caesar salad is a classic with many interpretations. People seem to always love my version of it!
Marinated chicken brochettes make a nice Summer meal - especialy if you have access to "farm fresh" vegetables.
This fishcake makes a really good appetizer. Easy and quick to prepare. Subtle flavours that'll impress your guests.
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Someone asked about recipes calling for flouring meat before browning it for stews - I explain how to avoid burning the flour, and point out flour is not always necessary.
Use half vegetable oil and half butter (not margarine) when you panfry foods on high heat in a pan.
Cookery has become a noble art, a noble science; cooks are gentlemen. Robert Burton