Tag Archives: Elizabeth David

Breast of Lamb (stuffed)

March 4th, 2011 Breast of Lamb is one of those cuts of meat which has been neglected of late, in fact I believe it is generally used in the process of making Doner Kebabs and therefore, it almost never gets … Continue reading

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Pastry

August 16th 2010 Pastry is considered to be quite difficult to make and cold hands are prized as good for the art. I read a delightful book called Countryman’s Cooking, by W.M.W. Fowler, containing fantastic tips and recipes for cooking … Continue reading

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Allioli

August 11th, 2010 Allioli (Catalan spelling) is a garlic and olive oil emulsion, a bit like mayonnaise. The sauce itself comes from Cataluña, the Occitan Valleys of Italy, Provence, Pays d’Oc and Malta – it may have been around since … Continue reading

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