“The preparation and appearance of sauces and gravies are of the highest consequence” (Mrs Beeton) If you read recipes I published so far you probably guessed that I am a big fan of sauces. Whether the dish is sweet or savoury the sauce is extremely important. It binds the dish together. Individual components of the dish might be great but they don’t come together until you add sauce to the equation. You can compare it to building. You can have…
This a quick version of a delicious runny custard sauce also known as crème anglaise. It makes perfect accompaniment to various desserts. It works with fruit crumbles, cakes or even poured over ice cream and berries. Serves 4 Ingredients: 290g full fat milk ½ tsp vanilla essence 3 large egg yolks 2 tblsp caster sugar Method: Heat the milk and vanilla essence in a pan over medium hear and slowly bring to boil. Take off the heat immediately and set…
The summer is coming to an end. Rhubarb season is practically over. Last week a nice bunch of rhubarb stalks landed in my hands. Probably last this season. I wanted to celebrate the last of this wonderful ingredient. We planned to go away for the weekend so I had to cook it mid week. Preferable in a way that is not too time consuming in prep time. The answer was to cook a classic – rhubarb crumble. We all love…
We are in a middle of Summer. Days are long and warm (mostly). In such time you do not want to spend time outside, enjoy the sunshine rather than sweating in your kitchen with your oven on. Well, at least I do! Therefore instead of having a traditional Sunday roast I cook this recipe. Super tender pork medallions don’t need much time on a pan. Making a creamy cider sauce to go with it doesn’t take much time either. Throw…
Here I already wrote about history of potato and it’s journey to the old world. I didn’t however mention that I really like potatoes. Some may say they are boring and they always taste the same. I disagree, the humble spud is probably the most versatile vegetable. You can cook it and present it plethora of methods. From very rustic to fine dining, potato can find a way to almost any plate. This time I share with you how I…