Category Archives: Food

Les Artistes

Walked past a new “looks-like-a-restaurant” yesterday. This is the 1st time I notice the place and I did not see any posters or information on the window with opening times or menus. In the meantime I have checked in the … Continue reading

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Saturday aperitif

After the weekly market expedition on Saturday morning We decided to change the venue for our weekly aperitif. Less crowded and much safer than the usual spot as far a social distancing is concerned. Probably would not have gone there … Continue reading

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Crispi Chilli Tofu

from Mary Serves 2 to 4 Preparation: Tofu press or 2 clean tea towels and a weight such as a heavy book, large frying pan on high heat, large plate covered with kitchen paper Ingredients: 1x280g block firm tofu 150g … Continue reading

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Psychedelic Mash

from Renia Serves 2-3 Ingredients: 1 large sweet potato 1 beetroot about a quarter of the size of the sweet potato 1 medium onion, finely chopped 1 tbsp butter 100grams St. Morêt (or similar) soft cheese Salt ‘n’ pepper to … Continue reading

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Cream of asparagus soup with scallops

from JJ I actually prefer the French title: Velouté d’asperges aux noix de St Jacques Serves 4 to 6 people Ingredients: 1 bunch of green asparagus (420 g) 20 g of butter 1 tablespoon of flour 50 g of  young … Continue reading

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Beetroot Barley Risotto

from Renia Serves 2 Preparation time: 20 minutes Cooking time: 35 minutes Ingredients: 2 tsp olive oil 200g pearl barley 1 small onion peeled and chopped 1 clove of garlic peeled and crushed 200g fresh beetroot, peeled and grated 500ml … Continue reading

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Aubergines (eggplant) with Curry and Honey

from Caroll Serves 4  Ingredients: 3 or 4 aubergines 2 cloves garlic 4 Tbsp honey juice of one lemon 1Tbsp curry powder 5 Tbsp olive oil salt,pepper   Method: Preheat oven to 180 Cut aubergines in 4 lengthwise and place … Continue reading

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Lancashire Hotpot (Best End of Neck)

from Guy This original recipe from Brian Turner (2 Stars, Savoy – plus Turner’s 1 Star) is a wonderful hearty and inexpensive dish which is so warming! I’ve changed a couple of things so the ingredients and instructions below are … Continue reading

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Claridge’s Chicken Pie

from Lesley Makes 4 individual pies NOTE: We use 500rnl (18fl oz) oval ovenproof dishes that are 17 x Il x 5cm (61/2 x 41/4 x 2 inch), to serve this. Adjust your pastry cutting to fit the shape Of … Continue reading

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Chicken or Salmon Tikka Masala

from Leigh   Ingredients: For the Chicken or Salmon Tikka: 1 x Chicken Fillet or Salmon Fillet per person cut into 5 or 6 decent chunks Greek yogurt – 2 tbspn per fillet Tandoori Spice (see photo) – 1 tbspn … Continue reading

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