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Smoked Salmon, Cream Cheese & Dill Pintxos

Smoked Salmon, Cream Cheese & Dill Pintxos

In Starters On July 3, 2012 4 Comments

Lay your slices of baguette out on a plate. In a bowl mix your shredded smoked salmon with the cream cheese, spring onions and chopped dill. Add a… Read More »

Merguez Sausage with Radish Tatziki Pintxos

Merguez Sausage with Radish Tatziki Pintxos

In Starters On July 3, 2012 0 Comments

Lay your slices of baguette out onto a plate. Heat the sunflower oil in a frying pan and fry your Merguez Sausages for 10 minutes until cooked. Meanwhile,… Read More »

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Sundried Tomato, Goats Cheese, Pistachio & Balsamic Pintxos

In Starters On July 3, 2012 0 Comments

Lay out your slices of baguette on to a plate. Top each slice with a sun-dried tomato. Then a slice of Goats cheese. then  sprinkle over some pistachio… Read More »

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Salmon Croquette with Spicy Avocado Mayonnaise Pintxos

In Starters On July 3, 2012 0 Comments

Lay out your slices of baguette on to a plate. Remove the skin from your salmon fillet and remove all bones. Cut into 6 chunks which would fit… Read More »

Inspiring Food From San Sebastian

In Blog On June 17, 2012 0 Comments

I have just returned from a weekend break in San Sebastian where I have gorged myself silly on the local Pintxos! I have been gushing all weekend about… Read More »

Very Clever Eggs – 3 Traditional French Egg Recipes

In Blog On June 6, 2012 4 Comments

Following on from my last post, I decided to continue my study of traditional French recipes from the fabulous book – French Provincial Cooking by Elizabeth David. This… Read More »

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with cream sauce)

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with Cream Sauce)

In Starters On June 6, 2012 0 Comments

Melt your butter in a pan and when just foaming remove from the heat and stir in the flour to make a paste. Return to the heat and… Read More »

Omelette Au Boudin De Nancy (omelette with black pudding)

Omelette Au Boudin De Nancy (Omelette with Black Pudding)

In Main Courses On June 6, 2012 1 Comment

Cut your black pudding into thick slices and fry both sides lightly in some butter for 5 minutes. Fry your shallots and parsley for 3 minutes in some… Read More »

Oeufs Mollets À La Crécy

Oeufs Mollets À La Crécy

In Main Courses On June 6, 2012 0 Comments

Heat your oven to 220 C/200F. Peel and grate your carrots. Melt your knob of butter and very gently sweat your carrots with a lid on, being very… Read More »

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Sauce Robert (Onion and Mustard Sauce) with Roast Pork

In Main Courses On May 23, 2012 0 Comments

Melt the butter in a frying pan and fry your sliced onions until pale yellow which takes about 7 minutes. Stir in 1 tbsp of flour and the… Read More »