Practical English in the kitchen to cook, eat, share and enjoy.
Ingredients 4 parsnips (around 700 g in total) 2 red onions 90 ml olive oil 4 sprigs of thyme 2 sprigs of rosemary 1 head garlic, cut in half horizontally Salt and black pepper 2 sweet potatoes (around 600g) 20 cherry tomatoes, halved 2 tbsp white-wine vinegar 2 tbsp baby capers (or larger ones roughly…
Ingredients 200 g white beans, soaked beforehand8 potatoes300 g carrots200 g leeks200 g turnips½ celery stalk5 cloves of garlic500 g beef chuck 500 g veal shank1 small slice pork belly1 goose leg confit1 sausage to be cooked1 onion1 clove1 bouquet garnithymesalt, pepper Method Put the beef, veal and sausage in a large earthenware pot. Cover…
Ingredients 1 kg Chestnuts1.5 kg sugar1.5 l water1 vanilla pod Method Incise the chestnuts in the widest direction with a sharp knife or cutter so as to notch the two skins but not the flesh of the fruit, passing through the pointed part and the lighter part at the base of the chestnuts. Plunge them…
Ingredients For about 3 – 4 pots of jam 50 cl. beer 300 gr Sugar 3 sheets of gelatine 1 tablespoon lemon juice Method To make this recipe you can use any type of beer. Lagers are lighter, but perhaps the same recipe made with Guinness should give a surprising result. Choose a pan that…
Ingredients Plain flour to dust 375g block all-butter puff pastry 100g soft light brown sugar 1 tsp vanilla bean paste 2 tbsp cognac or brandy 1 tbsp ground cinnamon 30g salted butter, cubed 12-14 fresh figs, halved lengthways Method Heat the oven to 180°C/160°C fan/gas 4. On a lightly floured surface, roll out the pastry…