HASSELBACK FONDANT POTATOES
The trademark dish of the Hasselbacken hotel in Sweden, these Swedish-style roast potatoes, thinly sliced widthways but held together at the base, fan out like an accordion when … Continue Reading →
Author: Sheila Wilton
TART AU CITRON
When it comes to lemon tart, keep it simple – this should be an elegant, rather than a fussy dish, with a silky, zingy filling encased in thin, delicate pastry, … Continue Reading →
DARK CHOCOLATE CARDAMON AND EXPRESSO MOUSSE CAKE
Fabulously easy and tasting rather special, this chocolate cake is a real winner. I was a tad worried about the cardamom, but I shouldn’t have been as it set off … Continue Reading →
Vacherin Mont d’Or cuit au four avec et cornichons
INGREDIENTS 1 250g Mont d’Or Vacherin, made but firm, in its wooden box 2 teaspoons dry white wine To Serve cornichions crispy bread (french favorite) Preheat the oven … Continue Reading →
Tourte au porc
Dans son article paru dans Guardian, Nigel Slaters introduit la Pork Pie dans les termes suivants: «Je n’ai jamais vraiment pensé à faire ma propre tarte au porc. … Continue Reading →
Quinoa et Lentil Salad
Ingrédients (Pour 6 personnes comme accompagnement) 200g de quinoa 250g de lentilles du Puy 1 gros bouquet de persil plat frais (ou 3 petits paquets), haché finement 2 petits … Continue Reading →
HASSELBACK POTATOES
They may be more work than a dish of creamy mash, perhaps, but if you’re out to impress, hasselbacks are the perfect accompaniment to steak, roast chicken, meaty fish … Continue Reading →
Haricots Cornille et champignons
Une autre excellente recette de la cuisine indienne de Madhur Jaffrey. Servir seul avec du pain naan et une salade ou comme accompagnement. Cela prend du temps mais en vaut … Continue Reading →