Tagged:  Parmesan

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Iberico Ham with Fried Quails Egg & Parmesan Pintxos

In Starters On July 3, 2012 0 Comments

Lay out your slices of baguette. Place 1/2 a slice of Iberico ham onto each slice. Heat the sunflower oil in a frying pan. Use a knife to… 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 »

Bay Scallop & Asparagus Mornay

Sauce Mornay (With Bay Scallops & Asparagus)

In Starters On May 23, 2012 0 Comments

Put the milk in a small saucepan to heat up. In a separate saucepan, melt the butter and as it just begins to foam, remove it from the… Read More »

Embracing Tradition – 3 Provincial French Sauces

In Blog On May 22, 2012 2 Comments

A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy… Read More »