Category Archives: DISHES

Fettuccine all’Alfredo

Fettuccine all’Alfredo

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. 

Roast duck breasts with parsnip purée

Roast duck breasts with parsnip purée

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. 

Linguine with rocket

Linguine with rocket

Linguine with rocket can be a very nice, fashionable lunch, that is so quick and easy to make at home. Rocket has an excellent peppery flavour that combines beautifully with the Parmesan cheese. Linguine is an egg pasta and looks rather like flattened strands of spaghetti. Spaghetti, fettucine or pappardelle could be used instead. Dried pasta cooks in 10-12 minutes, but an even faster result can be obtained by using fresh pasta. Simply add it to a large pan of boiling, lightly salted water, making sure that all the strands are fully submerged, and cook for 2-3 minutes. The pasta is ready when it rises to the top of the pan and is tender to the taste, with a slight firmness in the centre. Fresh Parmesan keeps well in the refrigerator for up to a month, if wrapped in greaseproof paper.

Homemade vinegar

Homemade vinegar

Vinegar is one of the most important and underrated store-cupboard ingredients. It has the ability to totally transform your cooking, so use it with confidence and authority. That contrast of rich and fatty flavours with vinegar and pickles is amazing. That’s why having pickles in a kebab, and vinegary mint sauce with lamb, is so good. Vinegar is also a wonderful stomach settler, and helps you digest rich foods. Give it a go. Make your own vinegar. There are two main, easy ways you can have a go at making your own vinegar. To start off with, you need a bacteria called a vinegar ‘mother’ to essentially spoil wine and turn it into acidic vinegar. These spores are floating around in the atmosphere invisibly all the time.

Lobster bisque

Lobster bisque

Lobster bisque is a soup recipe that is not cheap, but it is well worth the effort and cost. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised.