Banoffee Bread
Banoffee Bread Last time I tried to be clever, I attempted to make banana bread, real bread—brioche to be exact. Unfortunately, my dreams of making banana ...
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Ze Chicken Adobo du Chef
When I first made chicken adobo 4 years ago, I was a little apprehensive about the seemingly large amount of vinegar the recipe called for. However, the vinegar mellows with cooking and the sauce is amazing over freshly steamed rice. I prefer a 1:1 ratio of soy to vinegar. I ...
Category : Recipes
Compassion UK – releasing children from poverty
Who We Are Compassion is an international Christian child development and child advocacy ministry. Partnering with local churches, we are committed to the spiritual, economic, social and physical development of children living in extreme poverty in 26 countries, enabling them to become responsible, ...
Category : Uncategorized
Orange marmalade Italian macaroons
These macaroons are Italian style, so not quite as tricky as French macaroons. This recipe creates the ultimate macaroons - a perfect amount of crisp outer shell, crunching through to light and fluffy meringue inside. As for the filling of orange marmalade butter cream, it is truly a taste sensation. ...
Category : Recipes
Moqueca (Brazilian Fish Stew)
On my holiday in Brazil, which I know you are all thoroughly sick of hearing about, I became completely obsessed with moquecas, the amazing Brazilian seafood and coconut stew. I tasted some excellent moqueca's in Bahia at Paraiso Tropical and Panela de Barro, however it was in Rio that I ...
Category : Recipes
Chef de Partie needed
we are looking for a hard working passionate chef who enjoys working in a team, has a passion for food, enjoys working with superb fresh ingredients, and is willing to learn new skills. You will be cooking in a brigade of 3, 6-7 shifts per week minimum two days off always ...
Category : Recruitment
Spaghetti alle vongole :
A Friday night favorite at our place is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty. The only real bother, if you want ...
Category : Recipes
Bistro Classic : Lapin a la Moutarde .. on the menu this week !
You rarely come across rabbit in mainstream shops in The UK, but in the Languedoc they are always in plentiful supply, from tiny butchers to big supermarkets. Rabbit can be slightly more pricey than chicken or simliar bird meat, but it’s incredibly lean, with hardly a pinch of fat on it. So ...
Category : Recipes
Chocolate + Water = Chocolate Mousse . . . A little Molecular Gastronomy
I figure I am a Chemist, so it's time to research the hot area ofmolecular gastronomy that has been on fire over the past few years. I utilize my chemistry a lot with my recipe develop already to get the flavor and texture I want. Cooking is a series of ...
Category : Recipes
What does it mean to be Italian (Un Rital)?
I' ll never forget when I was very young, someone asked me if I was French, I said yes, my Father quickly said, Oh No Battista, you are Italian, don't ever forget that ! My Grand Mother (La mamma) gave me the best gift of my ...
Category : Locatelli
