• Shrimp Bagna Cauda
    Recipes

    Shrimp Bagna Cauda – shrimp with a kick

    If you are looking for potent flavors you need to try my Shrimp Bagna Cauda. It will certainly make you stand up and take notice! A very pungent pasta dish drawing inspiration from Italian cuisine. The heady flavors of garlic and anchovy will definitely get your attention! I suggest that spouses share in this dish or else eat it when dining alone…it’s likely nobody else will want to be very close to you for a while. You can vary the amount of shrimp and capsicum (or omit the latter if desired). Yields 2 servings 4 cups cooked pasted 1/4 cup extra virgin Olive oil 1/2 cup butter 50g (1/2 cup)…

  • Recipes

    Chicken à la King

    A family favorite: Chicken à la King A very fulfilling meal and very easy to make. It’s a great way to stretch out the chicken stock recipe and the chicken meat that comes with it. My Dad claims it’s his favorite meal. Recipes abound – this is my spin on it. It’s based around a basic white sauce but if you want you can tell others it’s a Bachamel sauce (one of the French master sauces) which sounds so much fancier than a basic white sauce. This recipe is a guideline – everything is very flexible and you can modify the actual proportions considerably as long as the roux (see…

  • Recipes

    Fresh Chicken and Barley Soup

    A heartwarming chicken soup great for a winter’s night. Instead of Barley you could use Buckwheat Groats, Kashsa, Quinoa or Millet – and if you can find fresh corn and peas by all means us them. A wonderful choice for a winter evening. Serve with fresh Baguette or other crusty bread for a filling meal. Note – most of my recipes are very light in salt. While personally I am a salt lover, I used to sometimes oversalt for some palates. So I changed to a low salt level in my cooking and giving the option of adding salt to the consumer. After all, we know there is too much…

  • Homemade Chicken Stock
    Recipes

    Delicious Homemade Chicken Stock – the best ever

    This delicious chicken stock is easy to make and has tremendous health benefits. Use it in place of water for rice and 50/50 with milk for sauces & mashed potatoes. It will keep 2-3 days in the refrigerator or 6 months in the freezer. I highly recommend fresh herbs but if they are not available dried will do – just remember dried herbs have a stronger taste. Yields approx. 5 liters (5.2 quarts) This is my homemade chicken stock. I haven’t altered the recipe in years because family and friends have told me it’s perfect! 2k Chicken (approx. 4.5lb) (whole or pieces, but must have bones) 5 Liters (5.2 quarts) water 300g…

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