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

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

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

Grandma’s Homemade Yogurt

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Ingredients:1 gallon milk1 heaped tablespoon fresh yogurt, (check the label to make sure it has live, active culture — most yogurt available at your grocery store do)Instructions:Over medium-high heat, bring the milk to a very slow boil. (This is to kill any other bacteria that might interfere with yogurt-making.) You should see a skin forming…… Read More

Laugenbrezel (Traditional German Pretzels)

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Ingredients:1½ tbsp. barley malt syrup1 (¼-oz.) package active dry yeast3 tbsp. unsalted butter, softened, plus more for serving4 cups flour, plus more for dusting¼ tsp. kosher salt2 tbsp. baking sodaCoarse salt, for sprinklingInstructions:Heat a baking stone in an oven to 500°. Stir together syrup, yeast, and 1½ cups warm water in a large bowl, and…… Read More

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