SPANISH CHICKEN WITH MORCILLA AND SHERRY
A Dianne Henry recipe: Spanish supper. This is a classic Basque dish, and a tasty midweek meal. So easy to prepare, couldn’t find morcilla so used I used French … Continue Reading →
Category: Recipes
BEURRE BLANC
Beurre blanc is a simple butter-based sauce that’s great with fish or seafood. It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast … Continue Reading →
ROAST LAMB WITH CAPER BUTTER
Roast lamb is a classic Easter Sunday favourite, and the herb-and-garlic-spiked salt cure enhances the flavour of the lamb and makes for a juicy roast. INGREDIENTS 3 tablespoons salt 2 … Continue Reading →
ASPARAGUS SALAD WITH HARD-BOILED EGGS AND CREAMY DIJON DRESSING.
This spring time asparagus salad has all of the makings of a perfect Easter day starter. INGREDIENTS Servings: 4 for the Salad 3 large eggs 2 bunches thick asparagus spears, … Continue Reading →
TRIPLE CHEESE HOT CROSS BUNS
Take the basic spicy-sweet hot cross buns we all know and love, add three Cheeses, and what do you have? Probably the best hot cross bun spin-off of all time. … Continue Reading →
POTATO SALAD
This classic potato salad recipe is the perfect barbecue side dish. Baby potatoes have a naturally sweet flavour and creamy texture. Even better, they hold their shape better than cut-up … Continue Reading →
Béchamel sauce
Béchamel sauce is one of the classic “mother sauces” of French cuisine This sauce is traditionally made from a white roux butter and flour and milk, with ground nutmeg … Continue Reading →
LASAGNE ALLA BOLOGNESE
As with so many classic Italian dishes, lasagne alla bolognese should be kept simple – although the robust Ragu is all the better for being made from a recipe by … Continue Reading →