KALONJI JHINGA
KALONJI JHINGAI Is an Indian dish for spicy tiger prawns and can be served as a starter or even as a canapé. INGREDIENTS 12 jumbo tiger prawns, heads removed, peeled … Continue Reading →
Author: Sheila Wilton
SALMON EN CROÙTE
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →
VIETNAMESE VEGETABLE Pho
Traditionally, pho (phở pronounced “fuh”) is made with strips of beef, and the broth is flavored with fish sauce. One of the things I love about this pho is … Continue Reading →
STUFFED PEPPERS
These peppers are a popular choice in monkvalley, and not always when we are in diet mode. Try them once, and you’ll be back for more. They are pretty blinking … Continue Reading →
PETITS POIS A LA FRANCAISE (Peas with lardons and onions)
This is a delicious recipe for peas done in the French style. Lovely and buttery. Peas brought to a new level. INGREDIENTS. Serves 4 60 g butter 1 head … Continue Reading →
CRUSHED POTATOES WITH CHEESE La Truffade
It’s a cross between ALIGOT and TARTAFLATTE. Tasty and very much a comfort food. It is a gooey cheesy potato that is delicious as it is, or you can … Continue Reading →
SAUSAGE ROLLS
Are sausage rolls the best party food ever, quintessentially English and the perfect snack for Christmas. INGREDIENTS A packet of Flaky Pastry For the filling: 225 g good quality … Continue Reading →
CHICKEN WITH ANCHOVIES, LEMON AND ROSEMARY
We love working from Diane Henry’s “A bird in the hand” It’s full of wonderful recipes from around the globe for poultry that offer something a little different, yet can … Continue Reading →