Sea Scallops with Orange and Rosemary Servings: Serves 4–6 Ingredients
About a month back, a dear reader Sudha asked me for a Potato recipe which is my all time fav. She said she loved roast potatoes and that which makes it often. She asked me if I had a twist to regular roast potatoes.
vegetable barley soup
Rustic Buckwheat and Pear Cake (recipe is from Sale & Pepe magazine, Serbian issue for November 2010) 2 Williams pears 100 g flour 120 g dark buckwheat flour 100 g butter, on room temperature 1 bag vanillin sugar 1 Tbsp baking powder 3 eggs 120 g sugar 1,5 Tbsp Port 1 tsp freshly squeezed lemon juice 1,5 Tbsp apricot marmalade a pinch of salt grated zest of 1 lemon Rustic Buckwheat and Pear Cake | Palachinka
This delicious meal came about on Saturday at midnight. Olive Oil Pasta with Walnuts, Lentils, and Red Peppers
Servings: Serves 4 Ingredients Citrus Pomegranate Chicken over Whole Wheat Couscous
Ratatouille Recipe created by Hugh Fearnley-Whittingstall Delightful to the eyes as well as the palate, enjoying this rich vegetarian treat is the perfect way to reward a day spent in the garden. Why should you grow your own vegetables?
Servings: Makes 4 servings Mild Vegetable Curry with Earl Grey Rice
Recipe created by Nina Simonds Want to spice up your every-day dinners—fast? Ginger-Honey Glazed Salmon