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Continue reading →: *Pumpkin, feta and caramelised onion tartfrom [Fiona Hoskin] (Fee & Me) from Devil of a Cookbook (Thermomix) (page 79) by Fiona Hoskin and Tetsuya Wakuda This was delicious! Shortcrust pastry, caramelised onions, Persian feta cheese, pumpkin, ouring cream, full cream milk, organic eggs.
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Continue reading →: *Sous-Vide Duck BreastCombination ofhttps://www.seriouseats.com/sous-vide-101-duck-breast-recipehttps://recipes.anovaculinary.com/recipe/pre-searing-sous-vide-duck-breast Luv-A-Duck Breasts. Duck Skin scored and pre seared for about a minute, seasoned and cooled before adding to sous vide bag with the fat from the pre searing. Cooked at 54C for about 2.5 hours, and then seared skin again. Experimenting with sauces # 1. Organic Beetroot, Blackberries,…
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Continue reading →: Linguine alla polpa di granchioLinguine with crab from Tony and Giorgio by Giorgio Locatelli and Tony Allan So simple, and yet so good. Fresh Linguine made with 100g “00” Flour, 100g durum wheat semolina, 2 organic eggs, and a dash of EVOO. Garlic, Chillies and Crab meat and EVOO, and garnished with fresh parsley.
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Continue reading →: *Gruyere, Caraway, and Thyme Bread and Butter Puddingfrom The Great Aussie Bloke’s Cookbook by Kim TerakesDelicious!. This was nothing like a bread and butter pudding (which I am not fond of). It had the flavours and aromas of a great French onion soup. Buttered sourdough bagetteCaramelised onions (without sugar)Fresh thyme, caraway weeds, S & PGruyere AOP, A2 milk and…
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Continue reading →: *Honeydew Melon and Rosewater Soupfrom The Great Aussie Bloke’s Cookbook by Kim TerakesSo simple and so good. Just Honeydew melon, rosewater and sugar syrup and then blended. Version 2, I decided to adult it up a notch and added 50% Vodka to make a cocktail. (I would not use Gin as the botanicals would mask the…
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Continue reading →: Lemon Pastaby Jamie OliverThis came up on my Facebook: Jamie Oliver Pasta 3 ways, https://www.facebook.com/watch/?v=336136088897342 According to Jamie, this is “my wife’s favourite pasta ever.” It is very quick and simple i.e. the sauce can be made within the time the pasta can be cooked. It is also refreshingly quite good. Handful of…
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Continue reading →: A slaw of red cabbage, blue cheese and walnutsfrom Tender: A Cook and His Vegetable Patch (page 151) by Nigel Slater I had lots of red cabbage on hand, and was given a few russet apples, so this came up on eatyourbooks.com. It was surprising good, although the quantity per person could easily feed two. Ingredients: red cabbage, fennel…
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Continue reading →: *Ravioli Ricotta e limoneRavioli from A Table in Venice: Recipes from My Home (page 141) by Skye McAlpineItalian 00 flourOrganic Eggs filling As below Ricotta and lemon filling from A Table in Venice: Recipes from My Home (page 143) by Skye McAlpinericotta cheeseLemon ZestParmigiano ReggianoEggEVOO Delicious! Fresh and al dente with lemon scented…
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Continue reading →: *Carpaccio di zucchiniCourgette carpaccio with pecorino, mint and pomegranate from Gennaro’s Fast Cook Italian: From Fridge to Fork in 40 Minutes or Less (page 20) by Gennaro Contaldo This salad was hit and so simple (apart from removing the pomegranate seeds, without creating a mess) Ingredients: zucchini, pomegranate seeds, mint, pecorino cheese Dressing…
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Continue reading →: Spinach, feta and olive pizzafrom Pizza Modo Mio by John Lanzafame Delicious! Topping: baby spinach leaves, black olives, Danish Feta Cheese, mozzarella cheese, sun-dried tomatoes and chilli flakes and lemon juice.
Hello,
I’m Marcus
Welcome to my Notebook of recipes & restaurants.
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- *Favourites
- AFGANISTAN
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- TURKEY (Country)
- Uncategorised
- Vegetables
- VENETO
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- Watercress
- Watermelon
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Eastington@Paddington 