Life is an incredible adventure
Shrimp, lemon and tomatoes start to taste like spring! This Italian classic does not have the ever-present Parmesan Cheese and honestly, it’s so creamy you don’t miss it. We prefer to cook the shrimp on the side (in a little butter, oil and garlic; with …
This is a favourite spring luncheon meal, especially when you pull out home-made Stock – Chicken or Turkey from the freezer. Only use home-made stock in this simple yet elegant starter.
Julia child’s cookbook “Mastering the Art of French Cooking” certainly launched this dish outside of France. Twice she featured Coq au Vin on her TV show. Even though there are several steps to Coq au Vin, it actually comes together quit quickly.
Rice Pilaf involves cooking with stock, spices, and vegetables vs. water. Use any type of long grain rice you prefer and your imagination. In some countries Pilaf is the main course, in others a side dish. Basmati Rice or Jasmine Rice work equally well in …
Rice baked in the oven hails from Spain, whereas rice steamed is an icon of Chinese cooking. This dish is great when you are busy with the main and need a delicious side to come out of the oven.
Lentils come in a range of colours and sizes, and each has its own characteristics and applications. Red Lentils are great for soups and stews. They have less starch than yellow and are creamy when cooked down. They are not the lentils you would choose …
This gravy is rich in flavour, taste and colour. The turkey is roasted without covering or tenting it with foil; and basting it with port is pure genius!