TAMARIND AND TOMATO BRAISED CHICKPEAS
With the help of a few simple pantry ingredients, the unassuming chickpea can be transformed into a hearty meal fit for any weeknight supper. If you want to make this … Continue Reading →
Category: MAINS
CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE
The wonderful combination of chicken cooked with sherry, sherry vinegar and tarragon is simply superb creating delicious flavours. It is also good to spread the love. We cooked this dish … Continue Reading →
THAI SALMON FILO PARCELS
Salmon. A treat for Sheila! I think most of you know Sheila does not like Salmon, that is, unless its covered in strong flavours that disguise the taste … Continue Reading →
CHAR SUI PORK
I am sure you have had this in Chinese restaurants, but, it is actually quite easy to make at home, and probably tastier, as most things always are. INGREDIENTS 600 … Continue Reading →
ONION TART
Described by chef Simon Hopkinson as “a classic among-st tarts”, this deliciously sweet recipe from Alsace-Lorraine is somewhere between a quiche and flammkuchen. The pastry method is a bit … Continue Reading →
QUICHE LORRAINE
Another classic French pastry which has been “overused” by mass production: however imaginative the filling. Any resemblance to the Quiche Lorraine is purely accidental. Only a home cooked one, can … Continue Reading →
TORTILLA – SPANISH OMELETTE
Tortilla is a classic across Europe especially the potato and onion version you find in Spain. Incredibly simple and outstandingly good. Sheila prefers to keep it simple – potato … Continue Reading →
BRAISED OX CHEEKS
Ox cheeks are an under used meat, yet when treated right this unsung hero will deliver on flavour and might produce one of the tastiest meals you have ever … Continue Reading →