CHICKEN WITH CREME FRAICHE & VERMOUTH: This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
EASTER TRADITIONS IN FRANCE(Paques)
Pâques: derives from the Latin “pascha”, meaning “Passover” In France children are told that church bells bring them their Easter eggs. In a sign of mourning, church bells fall silent … 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 →
BEEF SKEWERS WITH DRIED LIME AND SUMAC ONIONS
Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →
SPICY CORIANDER PESTO NAAN PIZZA
Naan Pizza made with coriander pesto, fresh buffalo mozzarella, and tomatoes, baked in an Oven. This is a delicious and quick fusion pizza for the times when you are craving … Continue Reading →
KHORESH GHEYMEH – PERSIAN DRIED LIMES, LAMB AND SPLIT PEA STEW.
KHORESH GHEYMEH خورش قیمهis a deliciously balanced Persian stew that is prepared with, lamb and yellow split peas, but the special ingredient is Limoo Amani Persian dried limes have … Continue Reading →