Mushrooms come in all shapes and sizes. There are about 38,000 varieties in the world, with 3,000 of those growing in England. However, only about a hundred of them are edible, with twenty being seriously harmful – even fatal. With these odds, it is not very recommendable to go out foraging in the woods for mushrooms on your own. Everyone should have a go if they can, but make sure you have somebody with you who knows what they’re doing. It’s such a great way to spend a few hours.
This simple recipe was invented in 1892 by a Roman restaurateur called Alfredo Di Lelio who became famous for serving it with a gold fork and spoon. the fame of his “fettuccine al triplo burro” (later named “fettuccine all’Alfredo” or “fettuccine Alfredo”) spread, first in Rome and then to other countries and became very popular especially in United States. Fettuccine all’Alfredo is a simple dish made of very few ingredients, yet full of flavour and texture. It is prepared and cooked in no time and is perfect for a quick (15 – 20 minutes), fuss-free lunch or dinner. The story behind make this dish appropriate even for evening meals prepared for guests, that would love to hear it.
Juices of one sort or another have been enjoyed for millennia, and shakes have been indulged in for decades, but the growing fascination with juicing and blending is something else again. Maybe this smoothies and juices obsession is triggered by our growing interest in health and nutrition and the desire to improve our consumption of fresh fruit and vegetables, or because we’ve realized there’s more to liquid refreshment than a carton of orange juice. Whatever the reasons, the fact remains that homemade smoothies, juices and blends are one of the most exciting things happening in today’s kitchens.
Roast Duck Breasts with Parsnip Purée is a classic dish. The duck breasts used for this recipe are called magrets. This is a duck breast that has been completely removed from the bone and has no wing attached. This breast can then have the skin removed or left on. Leaving the skin on gives a crispy finish. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. Magret duck breasts usually come vacuum-packed from France and are ready to cook. If you can’t get magrets, simply roast duck breasts still on the carcass, then remove them from the bone once cooked and rested.
Cranberry cupcake is an easy and quick recipe and can be made all year around as you can use frozen fruit. Cranberries are the deep-red, tart fruit of a low, scrubby, woody bog plant. They are a winter berry that has become synonymous with the Christmas table for many. The bulk of the world’s cranberries are now cultivated, mainly in certain parts of Canada and North America, but cranberries can still occasionally be found growing wild. One of the remarkable properties of fresh cranberries is their ability to keep for months on end in a cool place. This is because they contain large amounts of benzoic acid, which is a natural preservative.