Practice makes perfect!A new batch of jam has been made today with foraged blackberries and rhubarb from my garden. Slowly but surely, I am getting ready for winter time!
Veggie
How to make a blackberry jam on youtube
Since the beginning of the week, I have been working on a new aspect to show and explain my recipes. Earlier today, I have posted a FORAGED BLACKBERRY JAM recipe on my website and also on YouTube. I have set up a YouTube Channel, Fab Cuisine Channel, where I will be sharing recipes with easy…
NUTRITION: COOKING BEETROOTS FOR MY LUNCH
Today, I have been lucky enough to receive 1 bunch of red baby beetroots and 1 bunch of golden baby beetroots. Receiving fresh products is always a joy and an excitement. A multitude of ideas are coming and the desire to realise a stunning dish is priceless. So, after a few minutes thinking how I…
Continue reading ➞ NUTRITION: COOKING BEETROOTS FOR MY LUNCH
GNOCCHI
The way how to make those gnocchi might differ from what you will find in your favourite cooking books, but this recipe aims to show an easy and practical technique for making a gorgeous plate of food at home with only 5 ingredients. I have learnt to make the perfect gnocchi after many hours (days!)…
WILD GARLIC SOUP AND WILD GARLIC PESTO
Spring time brings a wild range of products at its best. A few weeks ago, Jayne and I went for a walk to pick up enough wild garlic to make a small batch of wild garlic pesto. At this time, it was only the start of seeing the wild garlic blooming everywhere. After a series…
CARAMELIZED RED ONION TART
Yesterday, "My leek and Wild Garlic Tart" was on the menu. I used homemade shortcrust pastry to make it. Today, to use the left over shortcrust pastry I have made a red onion tart. In the kitchen, the smells of the red onions being caramelised in a pan are making everyone hungry and excited. The…
Leek and Wild Garlic Tart
Where to start from? Spring has officially arrived but the temperatures are still chilly. We were all expecting to cook BBQ and having light lunches through the next few weeks to come but it looks like that a need of comfy and rustic foods are going to be appreciated in the coming days. This recipe…
MUSHROOMS SOUP
“Les bienfaits” of eating mushrooms are great. Mushrooms contain B vitamins and selenium, a powerful antioxidant, which helps to support the immune system and prevent damage to cells and tissues. PS: Jess, I hope that you will enjoy the soup as much as you did when we were working together in London. MUSHROOMS SOUP
GOAT CHEESE TOASTS AND BEETROOTS
A tasty and an easy vegetarian recipe which will pleased anyone on a sunny day. GOAT CHEESE TOASTS AND BEETROOTS Beetroots and Goat's Cheese