Eastington@Paddington

Orecchiette with broccoli (Orecchiette con broccoli)

Published by

Marcus

on

March 1, 2025

Orecchiette with broccoli (Orecchiette con broccoli)

from The Silver Spoon Quick and Easy Italian Recipes (page 43)by The Silver Spoon Kitchen I added needed more chilli and EVOO. It was good but nothing stands out against other pasta & broccoli dishes. I used Parmesan, next time probably the Pecorino option.

Continue reading →

Beetroot, Burrata

Baby beetroots with burrata and walnuts

Published by

Marcus

on

March 1, 2025

from Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 50) by Julia Busuttil Nishimura I used pre cooked organic baby beets, and dry fried the walnuts in a frypan. Quick and Very good.

Continue reading →

Cabbage, Duck, Quince

Duck confit with quince and red cabbage (Confit de canard au coing)

Published by

Marcus

on

February 28, 2025

Duck confit with quince and red cabbage (Confit de canard au coing)

from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau Duck confit was done using a different recipe. see Sous Vide confit duck legs. Red Cabbage Stewed Quince Recipe called for peeling and coring the quinces before stewing (which I did). They were rock hard. Subsequent searches suggest baking the quinces first,…

Continue reading →

*Favourites, Duck

*Sous Vide Duck Confit

Published by

Marcus

on

February 28, 2025

from Daniel Gritzer at Serious Eats. Recipe online: https://www.seriouseats.com/sous-vide-duck-confit-recipe 68C for 36 hrs to 40 hrs Then 230C in the oven to crisp up the skin (either too high or too long as skin got slightly burnt). Otherwise excellent. served with red cabbage.

Continue reading →

Chickpeas, Kale, Spinach, Sweet Potato