Blog Post & Recipe: homemade fig and pear semi-freddo
Semi-freddo is a lovely way to get the idea of ice-cream without all the bother, fluster and equipment needed to produce it.
Blog Post & Recipe: Stuffed Chard with Bulgur and Cheese / Lorlu Pazı Sarma
The recipe is from Sahrap Soysal, a popular Turkish chef, food connoisseur and writer, whose book Bir Yemek Masalı won several Gourmand Awards in 2004 in Spain, including "Best Local Cookery Book in the World."
Blog Post & Recipe: Easy rhubarb and quinoa breakfast bowl
Give the rhubarb a quick wash and cut off any leaves, plus an inch or so of stem from either end. Chop the rhubarb into inch long segments and place in a ceramic bowl. Add a splash of water or a squeeze of orange juice and a scant tablespoon of honey ...
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