Green leaves Salad with Pomegranate
Cheese Cake
Hokkaido Pumpkin Soup
Rum or Bourbon Balls
NEW RECIPES
Peppered Loin of Venison with Red Wine Sauce
Preheat oven to 200C/400F/Gas 6. For the venison, trim any sinewy bits from the venison loin and lightly score the skin with a sharp knife. Sprinkle the black… Read More »
Mauritian Chicken Curry
Heat oil in a heavy-based frying pan over medium heat. Cook the onion, garlic, ginger and cumin seeds, stirring often, for 4 minutes or until soft and aromatic…. Read More »
Hervé This discusses Molecular Gastronomy
Hervé This, inventor of the “Molecular Gastronomy” discusses with Louisa Chu
Palm Heart Salad
1. Remove the inner tender part of the palm hearts and slice crosswise into thin slices. Immediately place them in the milk and water mixture to prevent them… Read More »
Octopus Salad
1. Clean the octopus thoroughly and put it in a pot to boil. 2. Take it out of the water when it is tender. 3. Rinse it and cut into… Read More »
Chocolate Charlotte
1. Butter the charlotte cup /mold and line the bottom to ensure a quick release. 2. Mix the kirsch with 1/2 a cup of cold water in a… Read More »
Grilled Salmon in White Butter Sauce
Salmon: 1. Marinate the salmon using oil, garlic, herbs, seasoning and keep overnight 2. Grill the salmon on a grill with oil for 2 minutes on each side…. Read More »
Baked Honey Mustard Chicken
Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish…. Read More »
Arugula, Fennel, and Orange Salad
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk. Place the arugula in the bottom of a salad bowl;… Read More »
Grilled Blue Cheese Pears
Preheat an outdoor grill for medium heat and lightly oil the grate. Whisk the hot sauce and olive oil together in a separate bowl. Brush the flesh side… Read More »
