Monthly Archives: April 2014

Chicken in spicy coconut broth

 THIS WONDERFULLY AROMATIC SOUP, called tom ka gai, is one of my favourite Thai starters. It is incredibly easy to make and cooks in next to no time. For a quick midweek supper, serve larger bowls – tossing in some … Continue reading

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Louisiana seafood gumbo recipe

THIS MIXED SEAFOOD STEW is popular across the southern states. To keep it simple, I’ve limited the main ingredients to chorizo, crabmeat and oysters, however, recipes often feature prawns, crab, crayfish and smoked pork or andouille sausages -feel free to … Continue reading

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How to Make Homemade Limoncello – Limoncello recipe

Limoncello Recipe 1 INGREDIENTS: 5 lemons 1lt %90 pure alcohol; 1 lt water 800gr sugar Preparation: in a closed container mix the yellow of the lemon zest and alcohol and leave to ferment for five days. Mix sugar and cold … Continue reading

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New England clam chowder

New England clam chowder REGARDED AS ONE OF THE GREAT AMERICAN SOUPS, this is rich and creamy, with a delectable savoury flavour from the bacon and clams. The traditional garnish is oyster crackers. In San Francisco, clam chowder is sometimes … Continue reading

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Crab Cakes Recipe

  MARYLAND IS FAMOUS FOR ITS SUPERB CRAB CAKES. They are seasoned with the distinctive flavours of Old Bay spice blend, which is produced by McCormick s and available online from specialist suppliers. If you can t source it. make … Continue reading

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White bean and vegetable soup

KNOWN AS FASOULADA IN GREECE, this is a wonderfully sustaining and economical soup. It’s very easy to prepare – you just need to remember to put the beans to soak the night before, and allow for a couple of hours … Continue reading

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Lemon souffle

Lemon souffle IT IS REALLY NOT THAT TRICKY TO MAKE A SOUFFLÉ and I’m determined to prove it! Those of you who shy away from them, please give this recipe a go. The secret lies in making a thick souffle … Continue reading

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personal development

Hello, I hope all the members on this site are having a great day today. I just wanted to share a brief part of my life with you. I am currently working with ‘The Law of Attraction’, and I have … Continue reading

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Griddled haloumi and aubergine salad

HALOUMI IS A CYPRIOT CHEESE traditionally made from a combination of goat’s and ewe’s milk. However, many commercial varieties now include cow’s milk, which produces an infenor cheese. Oo try to get hold of an authentic haloumi – the flavour … Continue reading

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Pheasant casserole with winter vegetables and colcannon

THIS RUSTIC CASSEROLE TASTES EVEN BETTER the day after it has been made. Just be sure to reheat it gently so that the pheasant meat remains moist and succulent. Irish colcannon – creamy mash with shredded cabbage – makes a … Continue reading

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