EGGS IN TOMATO SAUCE
Ribbons of omelette tossed in a spicy tomato sauce. Simple, light, and the sauce certainly packs a punch. INGREDIENTS Serves 4 6 tablespoons olive oil 1 garlic clove, crushed 800g … Continue Reading →
Author: Sheila Wilton
SRI LANKAN BEETROOT CURRY
I decided to make another Sri-Lankan Beetroot Curry unusually this one by Rick Stein does not contain coconut milk. It is almost a stir fry, and it is spicier … Continue Reading →
UNROASTED SRI LANKAN CURRY POWDER
You can of course buy curry powders and pastes, but you do miss out on a lot on the flavours, and, of course this way, you can almost design … Continue Reading →
A SAUCE FOR STEAK
It’s a butter based sauce loaded with horseradish, Dijon mustard, garlic, chives, shallot, fresh thyme, a pinch of cayenne, salt and pepper. Very very tasty. Tasty and Tangy. … Continue Reading →
CHICKEN PROVENCAL,
Based on the southern French dish, this simple, one-tray recipe is bursting with Mediterranean sunshine, and from the hairy dieters not bursting with calories. INGREDIENTS. Serves 6 12 chicken thighs … Continue Reading →
SRI LANKAN BEETROOT CURRY AND GREEN BEAN MALLUM
An earthy beetroot curry with unexpected depth of flavour and a super-quick, zingy green bean mallum. Add yoghut, Sheila’s mango chutney, and poppadoms, and you’re on your way to … Continue Reading →
CAJUN PRAWNS
INGREDIENTS. Serves 2 240g Raw King Prawns 2 teaspoons olive oil 40g Red onion 1 Garlic clove crushed Pinch of sea salt 2 teaspoons lemon juice 1 tablespoon flat leaf … Continue Reading →
EGGS IN PURGATORY
Known as HANGOVER EGGS. You don’t actually need to have a hangover to enjoy this for breakfast, brunch or in fact anytime of day. We often have it for dinner … Continue Reading →