Chef Reino Unido
Recetas de Rich (Page 5)
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Roast figs with honey and MarsalaRoast figs with honey and MarsalaRichSeptember 28, 2014Here’s a ridiculously simple dessert for two:Make two… |
Septiembre de 2014
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0 votos
226 views
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Shear’s Yard, LeedsA long time ago, Leeds only had greasy spoon-type cafés , dodgy pubs, and the odd decent Italian, and that was about that.Then came Arts Cafe down… |
Abril de 2014
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0 votos
189 views
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Timatar wali macchi, or cod in a spicy tomato sauceThe very best cod is caught between January and April in the crystal clear waters around Norway’s Lofoten… |
Febrero de 2014
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0 votos
242 views
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Deconstructed mince piesI haven’t made any mince pies this year, and I think I’ve only actually eaten one, and that was mediocre at best. It tasted of stale carpet, and… |
Diciembre de 2013
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0 votos
244 views
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What to do with a pig’s ear …Nose-to-tail eating is everywhere, right now.The idea – and it’s a very good idea indeed – is to use every part of the animal for something useful.… |
Noviembre de 2013
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0 votos
249 views
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Slow-roasted, char-grilled, very big beef ribsI was at the market the other day.I’d gone for some sausages, but left with a handful of pig’s ears (more on… |
Octubre de 2013
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385 views
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Panmarino, or Italian rosemary breadI made a pain au levain the other week, a French sourdough shaped like a torpedo, and full of glorious air… |
Septiembre de 2013
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0 votos
312 views
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Finnish pulla bunsHere’s something a little different – a sweetened dough from the Nordic countries, particularly Finland. It’s the Northern European version of… |
Septiembre de 2013
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0 votos
195 views
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Pain au Levain, or a basic French-style sourdoughI used to think that sourdough had to be, well, sour … that it had to have a deep, acidic taste that almost… |
Septiembre de 2013
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0 votos
214 views
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Prison food never tasted so good – Underground, with We, the AnimalsThe bright, white paint on the walls was cleaner, and the lighting perhaps… |
Julio de 2013
Avanzado |
0 votos
251 views
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