Blog Post & Recipes:
Medley of mussels
Hints for preparing mussels ...
MUSSELS WITH A TOMATO SAFFRON SAUCE ... STEAMED MUSSELS WITH FENNEL ... COCONUT AND HERB MUSSEL SOUP ... FAMILY-FAVOURITE MUSSEL FRITTERS
Article & Recipes:
Pick the perfect peppers
Grilled, roasted or sautéed, a scorched pepper is a thing of deliciousness.
Warm chickpea and onion purée with sizzling peppers and lamb ... Hot chicken with peppers and chilli recipe ... Macedonian grilled vegetable salad recipe
Blog Post & Recipes:
Scottish Raspberry Jam
Scottish Raspberry Jam
If you are now in the mood for jam, here a few recipes to tempt you: Strawberry Jam ... Plum Jam ... Mango & Orange Peel Jam ... Rum Pumpkin Jam ... Damson Jam ... Black Cherry & Cointreau Jam ... Strawberry & Rhubarb Jam ... Bramble Jelly ... Wild Fruit Jam ... Mirabelle Jam ... Summer Fruit Jam ... Peach & Apricot Jam ... Mango & Cardamon Jam ... Nectarine Preserve ... Thai Ginger, Rhubarb & Chilli Jam
Blog Post & Recipe:
Turnip, Bacon and Aspall Cyder Gratin
Mixing horseradish, Aspall Cyder, bacon, cream and turnips together with a bit of seasoning and baking it in the oven makes a rather delicious side dish. It’s rather rich, so serving and enjoying it in small quantities is advisable.
Blog Post & Recipe:
How to cook perfect patatas bravas
I've never really got patatas bravas. Spuds in tomato sauce will never set my world on fire like crisp calamares fritos, or delicious morsels of morcilla, yet they're as inevitable an order in tapas bars as egg fried rice in a Chinese
Blog Post & Recipe:
Fusion Food: Ossobuco with Prunes, Apricots and Saffron
This ossobuco is braised in vermouth and veal stock, while dried apricots and prunes add a fruity note to it, and a pinch of saffron gives it an extravagant highlight. Rounding it off is the wonderfully zesty gremolata with pine nuts, lemon, garlic and lots of fresh parsley.
Blog Post & Recipe:
The Importance of Jus: Two Chickens in One Meal
The jus is simply the liquid contained in the roasted meat. "The problem," [cookbook author James Peterson] admits, "that most often confronts professional chefs is that most roasts do not provide enough full-flavored jus to go around."
Blog Post & Recipe:
Chipotle Chicken, Apricot and Brie Quesadillas
I remembered seeing a chicken, apricot and brie panini on good Life {eats} which sounded like a good combo. I immediately thought about doing a quesadilla version but I knew that I would need some heat so I added some chopped chipotles in adobo sauce. I followed that with some cilantro, and green onions and I was just about done.
Blog Post & Recipe:
Mexican Corn on the Cob: A Light in August
Like almost all dishes, there are endless variations on elote, but most commonly it’s a cob of corn slathered in mayonnaise, cotija cheese (a semi-hard, crumbly cheese that resembles grated Parmesan), powdered chile peppers and lime juice. Sometimes, you can find it without mayonnaise and instead drenched in butter, margarine or crema. The corn can be prepared many ways, such as steamed, roasted or grilled.
