Tag Archives: carrots

Leek and Potato Soup

February 25th, 2012 Since it quite cold out, there’s still room for a few more hearty soup recipes. The name soup comes from vulgar Latin (suppa – bread soaked in broth) which by the Sixteenth century had become soupe (in … Continue reading

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Teriyaki Beef

July 5th, 2011 I had some top rump beef, left over from a barbecue. It was cooked, but slightly pink in the middle, with a lovely smokey aroma. A good way of using up leftover meat is to marinade it … Continue reading

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Beef Cheeks

July 1st 2011 I was delighted when I walked into the butchers and they had about a dozen beef cheeks on special offer. They weighed about half a pound each, so I bought two. Beef Cheeks recipe: 2 beef cheeks … Continue reading

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Duck Confit and Puy Lentils

April 14th, 2011 Duck Confit is a very traditional, French, method of preserving duck (probably dating back hundreds of years). It’s thought that this type of preservation originated in Gascony. The duck legs are first, salted with the addition of … Continue reading

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Octopus

6th April, 2011 The octopus is a quite a popular food in many countries, though I suspect, not that common in Britain. For some reason sea creatures have to look attractive or we just don’t eat them here – 8 … Continue reading

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Shepherd’s Pie

October 6th, 2010 Shepherd’s Pie would seem to date back to the time when potatoes had become an affordable, edible crop, throughout Britain (perhaps from the late 1790’s). Cottage pie is very similar, the difference being that any meat can … Continue reading

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Coq au Vin

September 30th 2010 Coq au Vin is a traditional, French dish, which supposedly goes back 2000 years or more. The French translates as, cockerel with wine, and generally one would cook this with an old bird, since the long, slow, … Continue reading

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