Twice – Baked Goat’s Cheese Soufflés.
My goodness, this really is HEAVEN!! Forget the rest of your family/guests and tuck in…quickly or it WILL all be gone!! NOTE: These are not served in the dishes so use150ml capacity cups/moulds Makes 6 – 8 What you will need: 60g Butter ½ cup Flour 350ml/ 1 ½ cups Warm Milk 75g Kapiti Sainte-Maure [...]
Read more »Goat’s Cheese Bêignets.
These are truly heavenly serve with a crisp green salad & fresh French bread and lashings of REAL butter.. Yummy! What you need: 400g Potatoes 200ml Water 60g Butter 80g Flour 2 Eggs 170g Kapiti’s Sainte – Mature Cheese What to do: Cook the potatoes until tender, then mash. To make Choux pastry: Melt the [...]
Read more »Spinach Crepès with Blue Cheese & Mushrooms.
These are impressive by anybodies standards. Just perfect for that lazy brunch on a weekend or holiday… You will need: For the Crepès: 3 Eggs 1 cup Flour ¼ cup Oil 2 cups Milk Well drained Spinach For the filling: 50g Cream Cheese 150g Blue Cheese 3 cups white button mushrooms What to do: In [...]
Read more »Goats Cheese & Onion Quiche
This is on for those lazy weekend brunches or mid week suppers. SO Simply, but oooh! so decadent. You will need: For the Pastry: 2 Scant Cups Plain Flour, make up to 2 good cups by adding freshly grated Parmesan Cheese 125g Butter/Margarine, softened Cold Water to mix What to do: Pre heat oven to [...]
Read more »Cheese Board
With the ocean of cheeses out in the market today, it’s often a dilemma which one to choose. It’s an expensive business buying cheese, so, we usually stick to our favorites.. the ones we know and love.. the ones we don’t stay firmly on the shelf.. such a pity. There is a whole world of [...]
Read more »Fresh Capers with Crëme Fraishe.
Fresh capers are tiny buds of the Capparis Spinosa native to the barren areas of the Mediterranean, they have been used in cooking since ancient times. Fresh Capers have a distinctly subtle flavour, they are well worth hunting down, often found in the deli section of your supermarket, choose plump, vibrant green ones, steer clear [...]
Read more »Chipotle & Sundried Tomato Salsa.
I shared a flat in London with a Sri Lankan Guy, he was an amazing cook, as his home cuisine is based upon fresh chillies & their heat, I was treated to a fabulous array of eye watering dishes, many of which I still cook today.. Please do not make the mistake of over using [...]
Read more »Béarnaise Sauce
This creamy delight of a sauce is what you go to the café for on that lazy Sunday brunch, GO on try it for yourself.. it’s worth it.. What you will need: ½ Cup Vinegar 2Tbsp Water 2 Shallots 4 Egg Yolks 400g Butter, softened What to do: Simmer the vinegar, water & shallots in [...]
Read more »Asian Twist Pesto
A great tangy pesto, just sets off the plainness of the noodles. Serve with fried tofu, firm white fish or chicken strips. What you will need: ¾ cup Peanuts, roasted. 2 Garlic Cloves. 1 inch Ginger. 2 Chillies. 1 cup Mint. 1 cup Coriander. 1 cup Basil. ½ cup Peanut Oil. Zest of one Orange [...]
Read more »Inspirations for a Long Lazy Lunch
Inspirations for a Long Lazy Lunch Winter, spring or summer, there is always time for a GREAT lunch. I look on food as a treat EVERYDAY, I mean if you cannot eat well when the time comes to feed your body & soul, WHY bother? I hope you are inspired by these tasty tantalisers… Lamb [...]
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