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Tuesday, March 16, 2010

recipes on the Food Vine - at a glance!





Cakes and Biscuits



Bastilla

Fig & Walnut Palmiers
Canapés & Tartines
Bastilla
Chantilly Cream with Smoked Duck Breast
Lovin’ Spoonfuls
Goat’s Cheese with Beetroot Log
Goat’s Cheese with Leek & Red Peppers- A Christmassy Affair
(mini) Scotch Eggs
Smoked Salmon Tartines
Chicken
Chicken Chivry
Chicken roll with boursin and proscuitto
Christmas
Christmas Terrine
A Christmassy Affair- Goat’s Cheese with Leek & Red Peppers
Fennel & Oyster Soup
Just for starter, Scallops with Avocado
Desserts
Bavarois with Fresh Figs
Chocolate Pavlova with Raspberries
Chocolate Puddings
Citrus –“ making the most of”
Clafoutis aux Cerises
Glazed Fruit Tarts
Glazed Mango with Mascarpone & Grand Marnier
Glazed Pears
Happy Easter – Paska
Pears with Sangiovese and Caramel
Persimmon Sorbet
Quince time
Raspberry Coulis – A Rush In Red
Summer Pudding
Watermelon Granita with Ginger Syrup
Drinks
Aalborg
Citrus – ‘making the most of’
Limoncello
Negroni - one for the Chef
Orange Blossom Cordial
Pedro Ximenez
Taking Tea
Easter
Happy Easter Paska
Mini Scotch Eggs
Eggs
Aspic Eggs with Jamon Iberico
Cep Omlette
Mini Scotch Eggs
Tomato with Goat’s Cheese & Quail Eggs
Fish
Esqueixada of Cod
Gravlax with Dill & Mustard Sauce
Haddock logs
Harlequin Sashimi
Kedgeree
Octopus
Sardines – Double Header
Sole Food
Squid rolls
Swordfish Escabeche
Tuna Escabeche
Game
Quail with Duck Liver and Olives
Rabbit with Prunes and Armagnac
Hearts in the South West (duck breasts and hearts)
Kitchen Garden
Flower Ice bowls
Micro Herbs & Greens
Rice &; Pasta
Lasagne
Pea & Mint Risotto
Purple Pesto
Risoni with Pancetta and Tomatoes – summer on a plate
Spaghettini with Courgettes & Tuna
Salads
Beetroot Salad
Carrot, Orange & Tarragon
Hot Watermelon with Goat’s Cheese
Sublime Tomato Salad
Sauces
Beetroot Marmalade
Confiture de Pasteque
Dill & Mustard (Gravlax)
Onion Marmalade
Pomegranate Molasses and Yoghurt
Purple Pesto
Shellfish
Asian Mussels
Just for starters… Scallops with Avocado
Prawns with Lemongrass and Palm Sugar
Razor Clams
Soups
Ajo Blanco
Fennel and Oyster Soup
Gazpacho – three times a winner
Hot Hearts –
Stocks and Glazes
Aspic Eggs with Jamon Iberico
Herb and wine infusions
Glazed Turnip
Verjuice
Techniques
Crush & Dice (garlic & onion)
How to Chiffonade
How to Julienne
Napkin Folding
Seasoning the pan
Sole Food
Terrines
Christmas Terrine
Duck Liver Parfait in Glazed Blood Orange Aspic
Vegetable Dishes


Beetroot with Goat's Cheese
Caponatta
Corn Puffs
George’s Onion & Feta Tart
Goat's Cheese & Beetroot Log
Marinated Aubergine/Eggplant
Proscuitto & Courgette Puff
The green kumato
©Cheryl Stevns 2008-2010

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