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This is Katie Stewarts’s recipe although I omit the treacle that she puts in as mine always seems dark enough without it. Makes approx 3 kg . 1 kg Seville oranges 2.5 litres water 2kg Preserving Sugar (approx) Wash the oranges, remove the small brown stem and place in a large preserving pan or pot. […]

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Serves 8 6tbsp olive oil 4 cloves garlic finely chopped 3 shallot finely chopped 12 tablespoon fresh parsley chopped 375 ml port or red wine 1 chicken stock cube 600g puff pastry sheets (pre-rolled) 500g button mushrooms finely sliced 2 whole Pork Tenderloins Freshly ground pepper 1. Preheat the oven to 200c, Gas Mark 6, […]

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Lots of Chefs claim to be the first to have created the Twice-baked Souffle because it is dead simple and so stylish. My recipe comes from Prue Leith and was published in 1983 and it works! The only changes I have made is I like to add fresh herbs, chervil if possible or flat-leaf parsley […]