All Posts By: Anneli Faiers

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Simplicity is the ultimate sophistication. ~ Leonardo DaVinci

In Blog On October 15, 2011 0 Comments

I am not really a fan of the label ‘Dinner Party’; I think it sounds a bit naff.  But we do seem to entertain quite a lot and… Read More »

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Mango Brûlée

In Puddings On October 15, 2011 0 Comments

Place the mango chunks evenly to cover the base of 6 ramekins. Whip the double cream until think and fold in the Greek yogurt. Cover the mango with… Read More »

Roast Hake with Fennel & Salsa Verde

Roast Hake with Fennel & Salsa Verde

In Main Courses On October 15, 2011 0 Comments

Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining… Read More »

Salmon, Lemon & Dill Brioche

Salmon, Lemon & Dill Brioche

In Starters On October 15, 2011 0 Comments

Use a 5cm circle cutter to cut out 12 pieces of brioche. Toast each side under the grill until just golden. Cool. (These can be kept in an… Read More »

Smoked Salmon Bread Baskets

Smoked Salmon Bread Baskets

In Starters On October 15, 2011 1 Comment

Heat oven to 180 Fan/200C/Gas 6. Use a rolling pin to roll out each piece of bread as thinly as you can. Then cut into rounds using a… Read More »

Summer Pea & Goats Cheese Crostini

Summer Pea & Goats Cheese Crostini

In Starters On October 15, 2011 0 Comments

To defrost your peas quickly, just put them in a sieve and run under cold water for a few minutes. Place your defrosted peas in to a food… Read More »

Spicy Sweet Potato Fishcakes

Spicy Sweet Potato Fish Cakes

In Starters On October 15, 2011 0 Comments

Peel the sweet potatoes and potatoes and cut into chunks. Place in a pan of salted cold water and bring to the boil and cook for 15 minutes…. Read More »

Time is what we want most, but…what we use worst – William Penn

In Blog On October 3, 2011 3 Comments

I have decided to put together a few of my favourite mid-week dinner recipes. I cook…a lot, I love food and cooking does make me happy. However, I… Read More »

Chard with Haricot Blanc

Stir Fried Chard with Haricot Blanc

In Main Courses On October 3, 2011 Comments Off

First prepare your chard. Wash well, then cut out the stalks and slice them up like your would celery. Reserve the leaves for now. Heat the oil in… Read More »

Chicken & Feta Couscous

Roast Chicken & Feta Couscous

In Main Courses On October 3, 2011 0 Comments

Begin by heating the griddle pan so it’s nice and hot. Then slice the courgette into 5 cm lengths, the width of 2 £ coins.  Pour half the… Read More »