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Recipes. Free recipes. Find a recipe for every occasion.

Recipes. Free recipes. Find a recipe for every occasion.
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passionateaboutbaking “Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men.” Rouff Marcel Salut! … “The premise of this culinary excursion is to virtually travel to the different regions of the Mediterranean through food and our blogs. “The first challenge for A Taste of the Mediterranean is a stop-over at France this January, where you create your own tart, sweet or savory.” January has been a devilishly busy month & time is flying by at an astonishing speed. I desperately wanted to use my new rectangular tart pan that I bought from Sydney in November, & savoury was on my mind. Buckwheat made an entry back into my life just at the end of last year… here, when we returned from Sydney. The tart can be made in advance, like a quiche. The pastry can also be made in advance, & the shell frozen too for future use. My own recipe… Method: Version 1: Version 2: Bon appetit! Posted by Deeba @ PAB

When Chefs Get Bored | Slick Men Slick Men It's a Man's World. When Chefs Get Bored By – 2012/04/15Posted in: Art & Pictures Apple Love Wrecking Crew Orchestra Slick It Comments Copyright Slick Men. ShareThis Copy and Paste Gourmet Magazine West Indian coconut chicken Heat most of the olive oil in a casserole dish over a moderate heat until hot then sear the chicken pieces until golden in colour all over. Remove from the dish then add the onion and the rest of the olive oil and reduce the heat. Sweat for a few minutes then add the garlic to the dish, stirring occasionally. Add the ground spices and some salt, and cook for 1-2 minutes, stirring occasionally. Meanwhile, combine the rice and hot water in a large saucepan with a little salt. Remove from the heat and leave covered to one side for at least 10 minutes. Garnish with banana leaves if using before serving. See more Caribbean Recipes

Beers for a merry Christmas Tony Naylor has chosen a dozen of the best, readily available supermarket beers, and our expert panel has supplied a tasty list of exotic ales for you to track down and savour. Merry Christmas! The panel: Fiona Beckett is the Guardian's wine writer. Pete Brown is a writer, blogger and all-round beer expert. 1. Supermarket buy: Nils Oscar, God (Waitrose, £1.69). Look out for: McVeigh and Brown plump for British craft brewery Windsor & Eton's Republika. 2. Supermarket buy: Dead Pony Club (Sainsbury, £1.69). Look out for: Dark Star's 3.8% Hophead is popular with the panel, and Kernel's miraculous Table Beer - just 3%! 3. Supermarket buy: Sierra Nevada's Torpedo (Tesco, £2.18). Look out for: Russian River's 8% Pliny The Elder; Kernel's 10.2% "knockout" Imperial Brown Stout; and Brewdog's notorious 32% Tactical Nuclear Penguin (McVeigh: "I was slightly dreading this. 4. Supermarket buy: Weihenstephan Hefe Weissbier (Sainsbury, £2.05). 5. Supermarket buy: Black Sheep (Sainsbury, £1.99). 6.

My best food London Farmers' Markets | home Lorraine Pascale Pressure Cooker Pulled Pork Mix together in a bowl the sugar, smoked paprika, dry mustard, and a teaspoon of salt. Mix and rub on the outside of the pork butt. I cut my pork in half before I put the rub on, so it will fit into my pressure cooker. The pork should not touch the pressure cooker lid. Add water and beer to pressure cooker. Place a stainless steel steamer basket in the bottom of your pressure cooker. Remove from pressure cooker, set in bowl and use two forks to shred the pork. Pour off all but 1/2 cup of the drippings from the pressure cooker. Turn heat down and simmer for 10 minutes. Add bbq sauce to the pork a bit at a time.

The 10 best stew recipes Fragrant lamb with prunes and almonds Although lamb shanks have become chic and expensive, you could easily make this tagine with boneless lamb shoulder cut into chunks to keep the cost low. It's just as delicious. Serves 6 2.5kg of lamb shanks, or 1.8kg of boneless lamb shoulder, trimmed of fat2 tbsp butter2 medium onions, thickly slicedPinch of saffron threads6 garlic cloves, choppedA thumb-size piece of ginger, peeled and slivered1 small cinnamon stick1 tsp coriander seeds1 tsp cumin seeds1 tbsp ground ginger1-2 tsp ground cayenne pepper150g golden raisins300g pitted prunes750ml chicken broth or water300g chopped tomatoesSalt and black pepper For the garnish1 tbsp butter200g blanched whole almondsLarge pinch of saltSmall pinch of sugar 1 Preheat the oven to 160C/325F/gas mark 3. 2 Melt the butter in a large frying pan. 3 Put the lamb in a deep casserole and spread the onion mixture over the meat. 4 Take the dish from the oven and remove the foil and lid. Daube de boeuf provencale Serves 4

Jak zrobić mus truskawkowy? - Produkty - Kuchnia polska - Wieszjak.pl Mus z owoców - chyba nie ma lepszego sposobu na orzeźwienie w słoneczne, ciepłe dni. Nie warto czekać do lata, skoro już mamy świeże krajowe truskawki - wykorzystajmy to! Trudno ułożyć uniwersalny zbiór wskazówek przydatnych przy przygotowywaniu musu - warto za to zebrać kilka pomysłów w jednym miejscu - na pewno ułatwi to wybór najlepszej metody. Ważne jest, by wszystkie składniki musu dokładnie wymieszać i w miarę możliwości rozbić, by był gładki. Mus truskawkowy z nutką cynamonu Ta propozycja przygotowania musu truskawkowego może przywoływać na myśl właściwości rozgrzewające - każdy pewnie kojarzy cynamon z gorącymi pieczonymi jabłkami, ciepłą szarlotką albo grzańcem. Truskawki miksujemy z jogurtem (pamiętajmy o odłożeniu kilku na dekorację), serkiem homogenizowanym, sokiem, dodajemy cynamon i gałkę muszkatołową. Mus przelewamy do pucharków i schładzamy.

London’s Best Farmers' Markets London’s your oyster when it comes to finding mouthwatering produce. We pick the city’s best (and most easily accessible) farmers' markets that specialise in quality, well-sourced wares Vernal abundance at Cabbages and Frocks © Natalie Pecht Central | North | East | South | WestCentralPimlico Road Farmers’ Market Incredibly chi-chi, but not without a bit of eccentricity – sure there are lots of straw hats, tea dresses and wicker baskets, but on our visit a jovial old man was entertaining the market goers with a hearty song played on his battered accordion. Suddenly, it felt like Paris. Sunday morning sees Marylebone mums and Waitrose types who aim to get their weekly shop done before a posh coffee and croissant on the nearby high street.

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