by eguagliardo
Recipe for 6: salt and pepper, grated nutmeg, 250 g peeled onions, 25 g rice, 25 g butter, 100 g double cream, 300 ml cold water
Recipe for 4: ¼ teaspoons kosher salt, ¼ teaspoons freshly-ground black pepper, 2 egg yolks, 1 stk unsalted butter melted, 1 tablespoon finely-chopped shallots, 1...
Recipe for 4: 2 teaspoons extra-virgin olive oil, ¼ teaspoons kosher salt, ¼ teaspoons freshly-ground black pepper, 1 teaspoon kosher salt, 1 teaspoon freshly-gro...
Recipe for 4: 2 shallots, garlic, 2 3 sprigs of mountain thyme, 2 bay leaves, 4 white mushrooms, freshly ground pepper, 2 teaspoons olive oil, 1 teaspoon sea salt, 4 tablespoon...
Recipe for 4: 24 large langoustine (dublin bay prawns), 10 unsprayed lemons, white vinegar, 4 fennel bulbs, 10 cloves, lavender honey, chervil, 100 g juniper berries
Recipe for 6: 2 leeks, peeled down to the "good" and well-washed and cut thinly, 2 med large onions, peeled and sliced thinly, 1 lrg carrot, washed and well scraped, and sliced...
Recipe for 6: 1 tablespoon butter or margarine, 2 tablespoons sugar (may be reduced or omitted), 4 lrg eggs, ½ teaspoons vanilla extract, ¼ teaspoons salt, 1 tabl...
Recipe for 4: 3 tablespoons honey, 2 tablespoons fresh lemon juice, peel from 1 lemon, cut into long strips with vegetable peeler, 1 bay leaf, 3 large fresh thyme sprigs plus 1...
Recipe for 4: For the Tasmanian Salmon: 4 whole baby Tasmanian salmon, cleaned, 1 tablespoon Buderim minced ginger, 1 bunch of shallots, 4 serves (1 punnet) shiitake mushrooms,...
Recipe for 4: 2 basil leaves, 1 tablespoon butter, 1 tablespoon olive oil, 2 tablespoons heavy cream, 50 g to 100 lemongrass, moist portions, chopped, 40 g yellow onion, choppe...
Recipe for 4: 4 large red tomatoes, 4 large yellow tomatoes, 4 green tomatoes, 4 pear tomatoes, 1 small bunch of cilantro, salt and freshly ground black pepper, 100 ml olive oil
Recipe for 6: 2 tablespoons butter, 3 tablespoons flour, 1 bay leaf, salt and pepper, 500 ml milk
Recipe for 2: 1 tablespoon butter, 1 smallshallot, minced, 100 ml madeira wine, 150 ml to 200 squab stock
Recipe for 8: 1 tablespoon unsalted butter or veg oil, 2 shallots, minced, 1 onion, finely chopped, salt and pepper, 1 tablespoon all-purpose flour, 250 g beef or chicken lefto...
Recipe for 1: fine salt and freshly ground black pepper, to taste, 170 g extra large eggs, beaten, 60 g or,33 the egg weight grated gruyère, 25 g or 1/6 the egg weight soft butter
Recipe for 4: 1 tablespoon white vinegar, 1 tablespoon lemon juice, 2 garlic cloves, 1 bouquet garni, ¼ teaspoons salt, 200 g carrots, medium, 200 g onions, medium, 200 ...
Recipe for 8: 2 big shallots, herbs (thyme, bay leaf, etc.), salt & pepper, 1 kg turkey meat cut into big pieces, 1.5 kg potatoes, 450 g diced bacon, 500 ml dry white wine
Recipe for 2: 1 tablespoon olive oil, fine salt and freshly ground black pepper, 1 sprig thyme, finely minced, 1 sprig rosemary, finely minced, 8 cloves fresh garlic, peeled, t...
Recipe for 4: chicken carcasses and giblets [ but not liver ], salt, 1 parsnip, 3 leeks, 1 onion stuck with a clove, 1 stick of celery, 1 sprig of parsley, 1.3 kg beef [short r...
Recipe for 6: salt and pepper, 600 g fresh tomato puree, 25 g semolina, 1.3 l of beef stock
Recipe for 6: 2 shallots, minced, 3 egg yolks, 1 tablespoon tarragon, fresh and minced, 2 tablespoons parsley fresh (or tarragon), salt and pepper, 160 g butter, 60 ml vinegar,...
Recipe for 2: 2 wedges lemon, ground black pepper, to taste, 100 g cured pork belly, cut into 5-mm (1/4") strips, 5 g finely minced garlic, 400 g rainbow trout
Recipe for 6: fine salt, to taste, ½ tablespoons curry powder, ¼ teaspoons nutmeg, 45 g butter, 15 g all-purpose flour, 250 ml chicken stock
Recipe for 6: 4 tablespoons butter, 2 garlic cloves minced fine, 2 tablespoons minced parsley, 1 tablespoon minced fresh tarragon, 2 egg yolks, salt to taste, freshly-ground bl...
Recipe for 6: 6 slc bacon cut into squares, melted butter for basting, ½ teaspoons salt, ¼ teaspoons pepper, 2 tablespoons lemon juice, 350 g jumbo shrimp shelled...
If you want it back, just go to the "Manage my content" section on top of this page.
