Add Your Favourite Recipes!!
Wine Chaudeau
Put all the ingredients in a saucepan and whisk well, it should be very low heat, heat the liquid slowly and keep whisking until you get a lot of foam, remove from the heat and continue whisking until the mixture thickens. Do not let the mixture boil. Serve warm over pancakes or apples… Enjoy ;-)
Read MoreCheese and onion sticks.
Preheat the oven to 180 C. Line a baking tray with baking paper. Sieve the flour, salt and pepper into a bowl. Add 40 gm butter into the dry ingredients and rub until the mixture resembles fine breadcrumbs. Heat butter in frying pan and fry onion. Transfer onion and cheese into flour mixture. Mix until everything combines well. Beat egg in a bowl with milk then add mustard powder. Mix until combine nicely. Shift half egg mixture into dry ingredients and stir with the fork until it starts to form a ball and then use your hands to bring it together into soft dough. Knead the dough gently for 2 minutes. Then roll it out using a rolling pin until it is 5mm thick. Cut it into your desired size sticks and place onto baking tray. Brush the remaining egg mix over the sticks. Bake them in the oven for about 8 minutes. Remove once starting to brown at the edges. Leave on the baking trays to continue cooking for a further 5 minutes and then transfer to a wire rack to cool completely. These sticks taste best warm.
Read MorePrawn Buzara
Sprinkle some salt, crush one garlic clove add to the prawns, mix well, leave aside for a few minutes, while you prepare and chop the rest of the ingredients. Fry the prawns in olive oil for a few minutes, remove from the pan, add some white wine to the pan, the rest of the crushed garlic cloves, tomatoes, breadcrumbs, parsley and the seasoning. Let is simmer and reduce about 10 minutes, return the prawns back into the pan and cook for 5 minutes. Serve with bread to mop up the juices.
Read MoreBeef Liver with Polenta
Method: Sauté the onions with bay leaf, in sunflower oil (sprinkle some salt), add the garlic (if using), when brown add the liver, fry for a few minutes. Add the grated nutmeg. Then the hot broth, make sure it is hot otherwise it will bring down the temperature, let it simmer, finally mix the wine with some tomato paste and add to the pot. Let it cook for a few minutes, the sauce will thicken by now. Finally add the thyme. Salt and pepper to taste. Polenta: Boil some water with a pinch of salt. Add the polenta flour, keep stirring till it thickens, add some butter stir and serve while hot. French Beans Salad: Put the beans in cold water and boil (this will retain its colour). After twenty minutes remove from the stove and drain. Let it cool down completely then refrigerate. Just before serving, crush some garlic, add some olive oil, white wine vinegar, salt and pepper mix everything together and serve.
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