GREEK LEMON POTATOES.
Greek Lemon Potatoes are definitely a cut above the usual roasted potatoes! The unique thing about these Potatoes is that they are cooked in a heavily flavoured lemon garlic broth … Continue Reading →
Author: Sheila Wilton
DOLCELATTE TART WITH SAGE AND PINE NUTS
Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve it with a pear and leaf salad. INGREDIENTS Serves 4-6 320g ready-rolled shortcrust pastry Extra-virgin olive oil … Continue Reading →
STRAWBERRY CHEESECAKE
This Strawberry Cheesecake is a stunner! It is magically rich-yet-light, finished with a gorgeous strawberry topping that tastes as amazing as it looks. You’ll love the filling, it is creamy … Continue Reading →
SPRING VEGETABLES AND CANNELLINI BEANS
Spring into action with a quickfire cheesy gratin with white beans and vegetables A molten, crunchy-topped gratin full of tender, verdant greens is sure to elicit a few “oohs” … Continue Reading →
ISCAS COM ELAS (Portuguese Marinated Liver)
This is the most typical liver recipe in the Lisbon area. It’s very simple to make, the secret behind the amazing taste is the marinating process that should … Continue Reading →
PASTA WITH AUBERGINE, CHILLI AND LEMON.
A big, delicious, melting mush of creamy, garlicky aubergine INGREDIENTS Serves 4 1 large or 2 medium aubergines 4-6 tablespoon extra-virgin olive oil Salt Dried red chilli flakes 1-2 garlic … Continue Reading →
SAUSAGE AND BEAN CASSEROLE
This is a simplified take on cassoulet, the famous French bean casserole. I keep the sausage but skip the confit duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One … Continue Reading →
GOOSE EGG CUSTARD
This custard is all about what’s right with the world. It’s Simple. Unfussy. Unpretentious. A delicious and simple dessert INGREDIENTS 2 goose eggs (one was a double-yolk) 950 ml whole … Continue Reading →