Nectarine and Mozzarella Salad with Fermented Tomato Jelly
To make the jelly, remove the tomatoes and leaves from the vine. Puree the tomatoes and then put…
by Vera Loulou 16/07/2020
To make the jelly, remove the tomatoes and leaves from the vine. Puree the tomatoes and then put…
by Vera Loulou 16/07/2020
Thinly cut salmon about 6-8 slices per person on a plate and season with salt. Warm enough quantity…
by Antonis Kourkoutas 16/07/2020
Cut the belly sashimi style and scorch it with a blowtorch. Baste it with fish sauce and lemon…
by Antonis Kourkoutas 16/07/2020
Cover the tuna belly with the cure mix, place in a tray and press with another tray on…
by Antonis Kourkoutas 16/07/2020
This was a recipe I came up with to have a cheap and “french” version of katsobushi in…
by Edward Delling Williams 14/07/2020
First off heat 100g of oil in a pan to 190c and fry off a small handful of…
by Edward Delling Williams 14/07/2020
Combine the water and almonds and leave to soak in the fridge over night. The next day blend…
by Edward Delling Williams 14/07/2020
Steamed Turbot fillets are served with an unusual salad of cauliflower and broccoli florets dressed with a Campari…
by Pascal Aussignac 07/07/2020
Roquefort Pie from Pascal Aussignac is an elegant sweet and savoury combination. As with all of Pascal's recipes,…
by Pascal Aussignac 07/07/2020
This glorious tulip recipe from Pascal Aussignac is an unusual spring or summer starter, making spectacular use of…
by Pascal Aussignac 07/07/2020