by Peter
Recipe for 4: 3 tablespoons butter, 3 large granny smith apples, peeled, cored, cut into 3/16" dice, 1 teaspoon finely granulated sugar, freshly ground white pepper, 4 dried apricots, 4 pitted prunes, ½ tablespoons lemon juice, oil for frying, 4 blood sausages, pricked all over with a needle, 30 g golden raisins, 150 ml dr...
Recipe for 4: 1 stalk fennel, 2 teaspoons lemon juice, granulated sugar, 650 g fennel bulb, 350 g sugar, 70 g glucose, 10 g fruit pectin, 35 ml pastis
Recipe for 4: firm but ripe plum tomatoes, fine salt, fleur de sel, finely ground white pepper, finely granulated sugar, powdered, dry thyme, olive oil
Recipe for 4: 2 eggs + 1 egg yolk, 7 tablespoons unsalted butter, cold and diced, 3 passion fruits, wrinkled (a sign that they are ripe), mint leaves (for the decoration), 1 ta...
Recipe for 10: 1.2 kg sugar, 2.3 l diced mixed fruit, 1 l brandy, 1.3 l firmly packed light brown
Recipe for 4: 5 egg yolks, 2 tablespoons kirsch, 120 g superfine sugar, 130 ml champagne, 60 ml white wine
Recipe for 4: 12 nice gambas (large shrimp), 16 spears of green asparagus, 1 teaspoon chopped dried herbs, equal parts sage, marjoram, savory, 1 lemon balm leaf, 4 basil leaves...
Recipe for 8: 2 teaspoons coriander seeds, 1 orange, zest, 2 garlic cloves, peeled and finely slivered, 4 small bay leaf, 2 3 sun-dried tomato packed in oil, drained and choppe...
Recipe for 4: 18 to 20 crêpes (7" diameter), extra-fine sugar, zestes d’orange confit, assorted fruit preserves, 2 tablespoons butter
Recipe for 2: 70 g dried green peas, 70 g smoked bacon, diced, 550 ml water
Recipe for 4: 1½ tablespoons lemon juice, 70 g finely granulated sugar, 30 g invert sugar, 250 ml dry normandy-style cider, 30 ml calvados
Recipe for 4: 4 pigeons, extra virgin olive oil, salt and pepper, salt, 1 apple, 30 g carrots, 30 g celery, 20 g sugar, 200 ml passion fruit juice (preferably fresh), 200 ml re...
Recipe for 4: 8 langoustine, scampi or dublin bay prawns, 1 teaspoon finely chopped french shallot, tomato ravioli, 100 g fresh peas, 25 g smoked pork rind, 50 g fresh shelled ...
Recipe for 4: coarse sea salt, freshly ground pepper, 1 tablespoon grainy mustard, 700 g beef sirloin, 50 g dried ceps (porcini), 60 g chinese bean-thread noodles (vermicelli),...
Recipe for 4: 8 pineapple slices, butter for frying, 1 teaspoon Alpine Pepper*, ¼ jar Buderim ginger, lemon and lime marmalade, 2 cups Greek style yoghurt, 3 teaspoons Wild Ros...
Recipe for 4: 2 tablespoons unsweetened cocoa powder, 6 tablespoons butter, cold and diced, 1 egg, 1 tablespoon quinoa flour, 80 g white rice flour, 80 g quinoa flour, 80 g cor...
Recipe for 4: 8×50g snapper fillets, 8 medium scallops, 8 king prawns, 2 squid tubes, 100g Bush Tomato Chutney*, 80g parmesan cheese, 2 shallots, 60g butter, 8 lemon aspen frui...
Recipe for 4: Madeira or butter cake, 100ml lemon ironwood syrup or use maple syrup and Lemon Myrtle*, red wine jelly crystals, a selection of red wild fruits eg Riberry Confit...
Recipe for 2: 6 prawns per person, salt and pepper, ½ teaspoons mustard, 2 teaspoons shallots, 1 teaspoon chopped green pepper, 1 teaspoon chopped red pepper, a little g...
Recipe for 4: 5 garlic cloves, sugar, salt and freshly ground pepper, 1.5 kg ripe tomatoes, 10 g dried thyme flowers
Recipe for 4: 8 langoustine, scampi or dublin bay prawns, 4 egg yolks, 1 whole egg, 1 tablespoon olive oil, 1 tablespoon tomato concentrate, 130 g flour, 130 g wheat flour
Recipe for 4: 4 x 200g lamb loin, boneless and trimmed of sinew, 8 asparagus spears, 12 semi dried tomatoes, 200g English spinach, ½ tablespoon Australian olive oil, ½ tablespo...
Recipe for 4: 2 pears, 2 gala apples, 2 figs, 4 small bunches of white grapes (5-6 grapes per bunch), 4 small bunches of purple grapes (5-6 raisins per bunch), guérande sea sal...
Recipe for 4: ½ lemon juice, 450 g fresh berries, 50 g sugar
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