Category: Flavours
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Sloe Gin Fizz
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Sloes are native to Europe and have long been used by the British to create ‘shooting Gins’ (as they used to be known). You’d be forgiven for thinking that ‘shooting Gins’ are for doing shots in bars, but actually, they were favoured by the British aristocracy for sipping from a…
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Shrimp and Feta Saganaki
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In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. The dishes are named for the frying pan in which they are prepared, called a saganaki, which is a diminutive of sagani,…
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Shakshuka
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This is a great start to the day as breakfast, although many enjoy this exclusively for brunch. Shakshouka (also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. Its…
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Seared Scallops on Grapefruit With a Pea Purée
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Monégasque Cuisine: Monaco is a small country, located in Southern Europe. Having a subtropical climate and mountain relief, Monaco gets a lot of tourists. Due to its close position to Nice river and to the fact that is located on the Mediterranean coast, Monaco built a great industry of fish…
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Seafood and Wild Mushroom Pasta
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The most common form of seafood pasta in Italy is a pomodoro (tomato) based sauce, not thick but laden with shellfish whereby you have the work to do at the table, it’s beautiful, don’t get me wrong but very often the subtleness of the fish has been taken over. Plate…