You simply cannot go wrong with this duck and almond terrine with roasted figs for Christmas! It’s the perfect dish for the whole family this festive season!
The flavour combinations of these white chocolate and cherry fondants go together like salt and pepper, Romeo and Juliet, macaroni and cheese…
Print Recipe Fish broth with deep-fried kataifi-wrapped prawns Serves: 4 Cooking Time: 30 mins Ingredients PRAWNS salt and freshly ground black pepper, to taste 8 large prawns, shelled 1 egg white, lightly beaten 100g kataifi pasta BROTH 30ml (2 tbsp) olive oil + extra, for frying 1 large onion, halved 1 carrot, cut into matchsticks
Print Recipe Herby frost Serves: 1 Instructions 1 Pour 30ml ginger liqueur, 30ml sugar syrup and 30ml freshly squeezed lime juice into a tall glass. Add some fresh basil leaves and fill glass with ice. Top with lager and garnish with basil or a slice of lemon.
Persimmon and pork hot and sour soup is a totally unique dish. This soup has all the flavours in one bite – the sweetness of persimmon, saltiness of pork, spiciness of pepper and a slight tang from the vinegar. You can’t go wrong with such a delicious combination! Serve as an interesting and unexpected lunch.
Desserts are some of the best things in life. And because life is unfair, they’re often loaded with calories. But this low-fat panna cotta is kind to the waistline…
Makes about 2 litres of stock Heat 30ml (2 tbsp) of sunflower oil in a large pot and add 1 chopped onion, 3 chopped leeks, 3 chopped carrots, 2 chopped parsnips and 3 chopped celery sticks. Toss to coat, cover and cook, 3 – 5 minutes. Add 2,5L of water and bring to a boil. Skim the surface and add 3 bay leaves, a few peppercorns, 2 garlic cloves and 45ml (3 tbsp) fresh flat-leaf parsley. Reduce heat and simmer, about 1 hour. Sieve the stock into a clean bowl, pressing the solids to extract all of the liquid. Set…
