As I was walking through the vegetable aisle, I spotted spinach. Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it. And I did. Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in…
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Continue ReadingOur January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.…
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Continue ReadingGratin is originated from French cooking and means dish covered in breadcrumbs, grated cheese, egg or butter and then browned in an oven. Gratin generally prepared in a shallow dish and traditionally served in its baking dish. The beauty of this dish is you can make it beforehand as gratin freezes well. Just defrost when…
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Continue Reading(Serves 2) Ingredients: ½ kg baby potato 1 yellow/red pepper, cut in stripes 1 onion, chopped 2 garlic cloves, chopped 100 grams mushroom ½ zucchini, cut 40 grams butter, melted Salt, pepper to taste Method: Preheat oven to 200 degrees C. In a saucepan bring up water to the boil, add salt and boil baby…
