A very simple but effective concept that really delivers in terms of looks and taste. Use best quality eggs and bacon or ham and everyone will be very happy! Click here for: Blog post – Lockdown Tryouts – Eggs!
A charcoal-fired cauldron with a central chimney and a moat of bubbling stock was in the centre of the table. Around were numerous containers of different meats, seafoods, noodles and vegetables to be cooked in the liquid for a few minutes, and then scooped out and eaten with various sauces and condiments. Click here for: Blog post – Asian Style …
We grated the truffle and stirred it through the egg mixture before cooking in the normal manner. But was it an “out-of-this-world” experience? With Australian truffles now widely available, give it a try and decide for yourself! Click here for: Blog post – Europe 2016 – Part 10
The crème renversée produces one of those magical moments of cooking when you discover that the hard toffee base has liquefied under the cream! Click here for: Blog post – Europe 2016 – Part 5 Recipe pdf – Crème Caramel
A cheese soufflé is great fun to do and not as difficult as you would think. And its delicious of course! Click here for: Blog post – Europe 2016 – Part 5 Recipe pdf – Cheese Soufflé
A tagine of leeks, spinach and eggs that works well for breakfast, lunch or dinner. Serve as the main dish or as part of a selection of dishes. Click here for: Blog post – Showing Friends Around – Part 5 Recipe pdf – Braised Eggs with Leek and Za’atar