Cadiere-style 23rd of February
Every year, on February 23, St with his friends goes to Sergey Ilyich Vorobyov’s bathhouse near Moscow.
Caviar d’Aubergines
We learned this one hundred percent Provençal dish from Mr Berard, the charming owner of the neighboring Hotel Berard and the former chef of her restaurant.
How to cook and eat an Artichoke
When you are at the market buying artichokes, choose those in which the petals are still rather closed, not open.
Fried Potatoes
Who doesn’t like fried potatoes or chips? We only ever met one person, and he is Japanese.
“Mesivo” layered dish
This dish was born at the junction of the Caucasian and Mediterranean cuisines.
Roasted vegetables
Have some fun with all the veggies you have left in your garden or in fridge. Make sure your oven is super hot and you’ll have a delicious dish to serve with a roast or any main dish. The recipe serves 10 so you’ll have leftovers for the next day.
Aubergine Lentil Bake
Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
Gratin Dauphinois
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
Okra
Ingredients: 1 pack of Okra (from Sainsbury’s for example) 1 onion Half a bottle of (Marks and Spenser) tomato passata […]