Braised Fennel with Citrus
[…] to create some recipes to celebrate the launch of Crane Cookware’s new range of copper pans. Cooking with copper brings out my gentler, more delicate side. It’s innate elegance […]
[…] to create some recipes to celebrate the launch of Crane Cookware’s new range of copper pans. Cooking with copper brings out my gentler, more delicate side. It’s innate elegance […]
[…] this freekeh recipe with roasted beets and feta, I use a heavy bottomed oven-to-table sauté pan with a tight fitting lid that doubles as a serving dish. It’s my essential […]
[…] week cold weather comfort food. The trick here is to use a heavy bottomed frying pan with a lid. Side note here: I love my lodge cast iron one – […]
[…] quite a roast, this is a whole chicken oven cooked in a covered cast iron pan. Appealing to my inner purist self this recipe only requires six ingredients. It doesn’t […]
While the components in this dish can be served straight out of the pan as a warm salad, I also love this at room temperature, thus making it a gift […]
[…] fillets skin side down, and then turn them over flesh side down into a shallow pan containing the sauce where they can finish cooking and absorb the flavours while retaining […]
[…] butter with everything, hence this is my current quick dinner of the moment. These simply pan fried fish fillets dabbled with a little herby butter transforms what could be a boring […]
Last night we lit the first Hanukkah candles and to accompany the eight day celebration of miracles and lights, there were latkes. Because there is an unwritten rule around here […]
[…] one tablespoon of salted butter (optional) First make the breadcrumbs. Heat a large frying pan on a medium to hight heat. Pour in a good tablespoon of olive oil […]
[…] until I feel the need to eat again. I first remember being presented a one pan meal with eggs when I was in my early teens and staying with friends […]
[…] not burned outside of the sandwich is thanks Deb Perelman, who grates cheese into the pan. I find it easier to grate it directly onto the bread before putting it […]
[…] cookbook. And in it my favourite chicken recipe of all time was found – the Spanish classic Pollo al Ajillo. As I believe in sharing all, I felt this should […]
[…] made regularly in our house during the vegetarian era of the late 1970’s/early 1980’s to accompany chili sin carne, to the cheesy jalapeño versions consumed in mass quantity while gallivanting […]
[…] Burnishing the exposed sides of your lettuce wedges with momentary contact on a searing hot pan, intensifies their already familiar flavours with the bonus of charred smokiness. Adding in the final texture contrast […]
[…] with. This recipe makes 16 squares. I make this in a 20cm (8 inch) square pan. These are made with melted butter, but are even more unctuous with brown butter. For […]
[…] dressing solutions, each balancing the flavours of the slightly bitter leaves and their tender, sweet companions – the choice is yours. Mainly because I could not decide for you……. These […]