BEEF WELLINGTON
It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … Continue Reading →
Pho is the iconic dish from Vietnam. It is fresh and aromatic, light and healthy, even when you use the stock cubes they are so different to other … Continue Reading →
A Cambodian beef recipe by Rick Stein. The sirloin steak is marinated in ginger, lime and spice before being fried and served in lettuce with peanuts and sauce. … Continue Reading →
The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →
Pot au feu is an icon of French cooking and one of the most popular classic Often, depending on the region in France, an ingredient could be added. It’s only … Continue Reading →
Normally on a Thursday evening we sit and talk about meals for the weekend.Recently recipes from the Middle East have dominated and extremely enjoyable these have been. However a desire for “comfort … Continue Reading →
Sheila has been posting recipes and updating the blog and also encouraging me to put “pen to paper” I eventually checked out the blog, and immediately noticed a glaring omission … Continue Reading →
This simple steak as bags of flavour, but, it really does benefit from being cooked at least pink, but, preferably rare as it can become tough from over cooking. serves … Continue Reading →