We have been trying to perfect a version of coleslaw without a mayonnaise or creamy dressing, but with plenty of lemon and vinegar, and heaps of Parmesan! Click here for: Blog post – The Many Guises Of Coleslaw – A Photo Tribute!
A delicious and very easy variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). Serve it with lemon flavoured pasta, a perfect foil for the richness of the eggplant! Click here for: Blog post – Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!
A surfeit of carrots, harissa and basil lead us to this yummy soup with Moroccan flavours. Click here for: Blog post – What’s in the Fridge? No. 11
This simple fish and vegetable dish reminds me so much of my childhood. It gives a lovely, clean, delicate result. Click here for: Blog post – Steamed Fish – Cantonese-Style!
Friends had cooked this dish for us a couple of years ago and we recalled what a lovely result it gave. Serve it as a “one-pot” dish, spooning over the juices! Click here for: Blog post – What’s in the Fridge? No. 10
This crème brûlée is one that does not set firmly: it is cooled in its own receptacle and will spoon out like a thick cream or custard. The grilled sugar topping breaks like a volcanic crust! For the recipe, click here – Robuchon – Paris Reflections
The recipe displays Robuchon’s creativity – fish studded with smoked salmon and a sauce using soy sauce and butter – a marvellous example of fusion cuisine! For the recipe, click here – Robuchon – Paris Reflections
A recipe from north Vietnam, this is a straightforward dish that is succulent and moreish. It can be prepared beforehand and reheated. Click here for: Blog post – Ginger Chicken
A roasting method that is relatively fuss free and gives excellent results! Click here for: Blog post – Europe 2016 – Part 3
A classic farmhouse style of recipe via Alsace, France! Click here for: Blog post – Europe 2016 – Part 3 Recipe pdf – Chicken in Vinegar