BALSAMIC PORK TENDERLOIN
This balsamic glazed pork tenderloin is easy to prepare. The balsamic vinegar reduction with some fresh rosemary gives the tenderloin a remarkable flavour, and it’s such a simple combination of … Continue Reading →
Author: Sheila Wilton
PARMIGIANA DI MELANZANA
A moreish aubergine parmigiana recipe from Rick Stein. The Italian inspired dish layers up melting Taleggio, aubergine,and a rich tomato sauce. INGREDIENTS Serves 6 1 kg aubergine 150m Extra virgin … Continue Reading →
MINTED PEA AND FETA OMLETTE
A simple omelette, popular in Corsica made with mint and often includes Brocciu cheese. If you can’t find fresh Brocciu, use Feta. It has such a strong taste, you … Continue Reading →
A CLASSIC FRENCH CARROT SALAD
One bite of this parsley-specked carrots salad doused with lemon Dijon vinaigrette and you’ll know why it’s standard fare in every French bistro, and market. The salad is not only … Continue Reading →
WARM GOATS CHEESE WITH CREAME AND WALNUTS (chèvre chaud à la crème )
We love having people for dinner, but when we prepare a starter, we like to keep things incredibly simple. This is just that. Easy Peasy. The tartness of … Continue Reading →
CRISPY DUCK SALAD
Enjoy the fantastic contrasts in this zingy salad – salt, sweet and sour flavours combined with the warm duck and the cold fruit. INGREDIENTS Serves 4 4 large Duck … Continue Reading →
LEMON OLIVE OIL CAKE
This could become my favourite summer cake recipe. It’s perfect on its own at breakfast, or served with whipped cream and fresh summer berries. This Spanish lemon olive oil cake … Continue Reading →
YOGHURT PANNA COTTA
There’s something super special about this delicate dessert. Flecked with aromatic vanilla and set with a satisfying wobble, it’s an absolute pleasure to eat. ” INGREDIENTS Serve 4 – 5 … Continue Reading →