Tag Archives: Elizabeth David

Braised Breast of Lamb

Lamb breasts are one of the lesser known cuts of meat, most of them are used to make doner kebabs in the UK (know as Gyros in Greece and America). While this meat is a little bit tough, a long … Continue reading

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Pissaladière

The Pissaladière is an anchovy, olive and onion topped flat bread, which is synonymous with the city of Nice. It’s thought that the origin of the pissaladière is likely to be Genoa (Italy), where they have been eating a Pizza … Continue reading

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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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