Monthly Archives: May 2014

Spinach, ricotta and pine nut ravioli with sage butter

Spinach, ricotta and pine nut ravioli with sage butter MAKING RAVIOLI IS TRULY SATISFYING and fun – especially if you get others involved. In Italy, this typically happens, with the matriarch in charge of quality control. You should have enough … Continue reading

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Steamed bream with ginger and spring onions

STEAMING WHOLE FISH IN THIS WAY enables you to retain all of its wonderful, flavourful juices and «es you a kwsty, aromatic sauce – perfect for spooning over accompanying plain white rice. SERVES 4 1 bream, scaled and gutted, about … Continue reading

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Happy Mother’s Day

Happy Mother’s Day This year Mother’s Day will be celebrated on 11th of May as it always comes on the second Sunday of May. On this day people used to honor their mothers who have a great contribution in their … Continue reading

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Pan-fried scallops with leeks vinaigrette

TENDER LEEKS AND VERY FRESH SCALLOPS both have a delightful natural sweetness and are perfect partners. A tangy mustardy vinaigrette provides a welcome contrast for this dish. SERVES 4   12 large scallops, cleaned 2 tbsp olive oil sea salt … Continue reading

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Buffalo chicken wings with sour cream and chive dip

Buffalo chicken wings with sour cream and chive dip ALSO CALLED HOT WINGS, these feature on many American bar menus, as they are excellent firce- food to be enjoyed with a cold beer. The crispy wings have a fiery kick … Continue reading

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