Root Vegetable Slaw
Ingredients 1 medium carrot, peeled and julienned 1 medium parsnip, peeled and julienned 1 small beet, peeled and julienned 1/2 small celeriac (celery root), peeled […]
Recipe
Creamy Potato Soup With Bacon Garnish
Ingredients 4 medium potatoes, peeled and diced 1 small onion, finely chopped 2 cloves garlic, minced 2 cups chicken or vegetable broth 1 cup heavy […]
Mixed Cheese Croquettes
Here’s a delicious recipe for six Mixed Cheese Croquettes along with some serving suggestions. Each croquette serves 1 person. Takes about 20 minutes preparation. Cooking […]
American Flag Cake
Here is a recipe for an American Flag Cake, perfect for celebrating the 4th of July or any patriotic event. Ingredients For the Cake: 2 […]
Preparing a Classic Italian Dressing
The famous classic of the Italian dressing graces any salad it is added to. Ingredients 3/4 cup extra-virgin olive oil 1/4 cup red wine vinegar […]
Toffee Banana Crumble with Vanilla Custard
Ingredients For the Toffee Banana Crumble 4 ripe bananas, peeled and sliced 50 grams unsalted butter 100 grams light brown sugar 1 teaspoon vanilla extract […]
How to Prepare a Steak and Kidney Pudding
This traditional steak and kidney pudding is hearty and comforting, perfect for a satisfying meal for four people. Ingredients For the Filling: 500 grams beef […]
Pan-Fried Mediterranean Sole Fillet with Tomato, Olives, Herb Butter, and New Potatoes
Ingredients For the Mediterranean Sole Fillets: 2 sole fillets, skinless and boneless Salt and pepper, to taste 2 tablespoons all-purpose flour, for dredging 2 tablespoons […]
How to Prepare Fried Sole
Sole is a flat fish which lends itself well to frying and is often served with a range of sauces and garnishes. Frying is a […]
Wild Mushroom Risotto served with a Parmesan Crisp
Wild Mushroom Risotto with Parmesan Crisp Ingredients For the Risotto: 1 cup Arborio rice 2 cups chicken or vegetable broth, kept warm 1/2 cup dry […]
Poultry Consommé Renaissance with Vegetable Bouquetiere
A recipe for a poultry consommé Renaissance with vegetable bouquetiere. Poultry encompasses mainly chicken but includes geese, duck, swan and other birds as livestock but […]
Norwegian Gravlax with Potato Crisps and Dill Mustard Sauce
Norwegian Gravlax with Potato Crisps and Dill Mustard Sauce is a solid starter for any dinner party or special occasion. Gravlax is a special way […]
How to Prepare a Chasseur Sauce or Hunter’s Sauce
The classic Chasseur sauce or Hunter’s sauce is a rich sauce based on shallots rather than onions, tomatoes, mushrooms, white wine and parsley. The English […]
Malt Crème Brûlée with Chocolate Shortbread
Malt Crème Brûlée Ingredients Heavy cream: 1 cup (240 ml) Malted milk powder: 2 tablespoons Vanilla bean: 1/2 (or 1 teaspoon pure vanilla extract) Egg […]
Classic Crème Brûlée
Crème brûlée is a luxurious French dessert that consists of a rich custard base topped with a layer of hard caramelized sugar. Here’s a straightforward […]
Jansson’s Temptation
Jansson’s Temptation, known as “Janssons frestelse” in Swedish, is a traditional Swedish casserole made from potatoes, onions, pickled sprats, bread crumbs, and cream. It’s a […]
Preparing A Blueberry Clafoutis
This blueberry clafoutis is an American version of a French classic which often uses cherries instead. This recipe is extracted from the cookery book French […]
How to Prepare a Beef Consommé
Beef consommé is a classic, clear, and richly flavored broth that makes an elegant start to any meal. Making consommé involves clarifying a broth or […]
Omelettes Galore!
A collection of recipes using omelettes! Julia Child was quite forthright in her views about the quality of chefs who could prepare an omelette. “The […]
Cauliflower and Lima Bean Gratin
A recipe for Cauliflower and Lima Bean Gratin that makes 6 to 8 servings. While it’s a bit larger than needed for two people, the […]