Food, Travel, and Cooking!
My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years,
We love lamb shanks! They are so almost falling off the bone scrumptious. Of course, if you can source local lamb, even better, the flavour is so delicate. We have found them to be smaller, so we adjust the cooking
An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! Like I said before,
My parents often cooked shortribs because they were one of the least expensive meats you could get from the butcher and we liked them a lot! Those days are gone! It’s the same with oxtails. But they are so delicious
I have been making this comforting soup for a long time. I adore barley & I adore soup so… I make a large pot of soup and freeze the leftovers. The good news is I usually have all the ingredients on hand!
There is something so tummy warming about the combination of squash with curry! The roasted red pepper drizzle is a nice, colourful touch. There is a very small amount of milk or cream to give the soup a bit of
The first time I made this salad was for the chairman of the organization I worked for. Later in the day he made a point of taking me aside and thanking me for “the best salad I have ever had”.
Oxtails have to be one of my favourite things! They are so tender, unctuous and just plain lip-smacking good! This is a recipe I have made for years with a tweak here, and a tweak there along the way. Years
I’m pretty sure this was my very first experience of Italian cooking and I have to say it was love at first bite. I simply had to have the recipe so I could make it at my house. Now…my family
A New Years Eve favourite that may be a “blast from the past” but everytime I make them I am always reminded that some things never lose their appeal! I recommend that you use top quality fresh scallops; Finest at