Traditional Jacket Potatoes

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For a lazy evening in front of the television jacket potatoes are a great meal.Ingredients:115 g ham or fried mushroomssalt and freshly ground black pepper55 g butter4 large potatoes about 250g each115 g Cheddar cheeseInstructions:Preheat the oven to 200C/gas mark 6. Wash and wipe the potatoes. Prick with a fork and place on a baking…… Read More

Asian-Flavored Snack Mix

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The Asian standbys of soy sauce, hoisin, and toasted sesame oil, along with those crisp and shiny Japanese rice snacks, have become so much a part of American cuisine that’s there’s nothing “ethnic” about this truly addictive party mix. We guarantee that you won’t be able to keep from nibbling on it all evening long!…… Read More

Griddled flatbreads

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These flatbreads go well with dips and are the perfect finger food for outdoor entertainingIngredients:250g strong wholemeal flour250g strong white flour2 x 7g sachets easy-blend yeast1 tsp sugar2 tbsp olive oilInstructions:Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil,…… Read More

Grilled Spot Prawns

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Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.Ingredients:2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp5 tablespoons extra-virgin olive oil, divided2 garlic cloves, minced1/2 teaspoon dried crushed red pepper flakes3 tablespoons…… Read More

Oatmeal Snack Cake

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Still we wait for spring. I don’t know about where you are, but here in Chicago we haven’t put our parkas away yet. Everyone is so anxious for warm spring days, but so far they are not materializing. I am trying to use these final days of winter-like weather to cook some cold-weather favorites before…… Read More

Blueberry, coconut & lime ice cream

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This zingy ice cream is really worth making – and you don’t even need to use an ice cream makerIngredients:2 lime140g golden caster sugar125g punnet blueberry200ml carton coconut cream284ml carton double creamextra blueberries, to serveInstructions:Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with…… Read More

Wild-Mushroom Bundles

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Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms. Elegance comes easily when it comes to these bundles, since they can be assembled a day ahead.Ingredients:8 large collard leaves, stems and thick portion of center ribs removed1/2 cup dry white wine2 tablespoons minced shallot1 teaspoon minced garlic5 tablespoons unsalted butter, divided1 pound mixed fresh…… Read More

Wild Mushroom Crostini

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The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore’s Cinghiale are just as indulgent.Ingredients:3 tablespoons butter12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced1 1/2 teaspoons chopped fresh thyme1/4 cup red wine vinegar3 tablespoons fresh thyme…… Read More

Okanagan Peach Soup

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“A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.”Ingredients:1 tablespoon curry powder2 1/4 cups fresh peaches – peeled, pitted…… Read More

Okanagan Peach Soup

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“A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.”Ingredients:4 cloves garlic1 tablespoon olive oil2 1/4 cups fresh peaches -…… Read More

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