Turnip, Bacon & Aspall Cyder Gratin / Cook Patatas Bravas / Ossobuco with Prunes, Apricots & Saffron

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.

Sourdough Croissants / Cook Rice in a Frying Pan / Vegemite Beef & Ale Pie, Cider Roasted Pork with Stuffing, Chocolate Amaretto Pear Frangipane Tart

Blog Post & Recipe: Sourdough Croissant Recipe from Floriole, Chicago

In addition to proper technique, the use of premium European butter with higher fat content is key.

Blog Post & Recipe: How to cook perfect rice - in a frying pan

Note that the recipe/method here is for Japanese-style white rice. It should work with other white rice types too, but you may need to adjust the water amounts.

Blog Post & Recipes: Rustic Vegemite Beef & Aussie Ale Pie, Cider Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing, Chocolate Amaretto Pear Frangipane Tart

I combined the beef in a pie with a beautiful, recently sampled Aussie Ale - from Port Stephen's Winery, Swiss brown mushrooms and a teaspoon of Vegemite to add the salty element.

Deep Fried Anchovies / Wine-Stewed Prunes / Vietnamese Lamb & Noodles

Blog Post & Recipe: Deep Fried Anchovies with Chilli & Preserved Lime Mayo

“You can cook them just like whitebait” the fishmonger advised. “Really?” I countered, “their heads look a bit big to eat.”

Vlog Post & Recipe: wine-stewed prunes & mascarpone

When at the end of a long day, I can sink into my couch holding a bowl of these prunes in my hands, I don't even think of shorter daylight hours ...

Blog Post & Recipe: Vietnamese Lamb and Noodles

The noodles were treated to the marinade the lamb had been sitting in [...] The marinade had created very succulent chops thanks to the lime, with the slight sweetness to it melding seemlessly, and beautifully, with the chilli and soy flavors bringing up the rear.

Cilantro Sauce. Leeks. Eastern and Central European Cooking

Recipe: Cilantro Sauce adds Flavour to Rice.

Article: How to prepare leeks.

Question
I love the taste of leeks in cooking but am never sure when using leeks myself what part is to be used?
— Libby

Article/Recipe: The Eastern and Central European Kitchen: Contemporary and Classic Recipes.

A book review with links to three recipes.

The author has kindly shared these recipes:

* Uszka - Polish dumplings with Mushroom filling
* georgian meatballs with pine nuts and sour cherries
* prune and walnut cheesecake