Category: Flavours
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Savoury Crêpes with Mixed Salad
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A crêpe or crepe (/kreɪp or krɛp/, French: is a very thin type of pancake. Crêpes originated in Brittany, a region in western France, during the 13th century, and are now consumed around the world. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes…
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Rutland Red and Chillies in Bacon Blankets
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You can use any cheese for this recipe but I would suggest a strong, robust red, something that will more than hold its own against the addition of chillies and the salt content of the bacon. Although I reside in Somerset, home of the best cheese in the country I…
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Rosemary and Thyme Wedges
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Oven baked potato wedges make a change for a chip and have a larger surface area so are better for keeping more flavour intact. If you don’t have a non-stick baking tray simply use parchment paper. These truly are so simple but you really should remove the starch for 10…
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Roasted Lamb Shoulder
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British Lamb tmay just be the best available and given the choice shall always be the first choice. Lamb, a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. (From July 1, 2019, the Australian definition is “an ovine animal that: (a)…
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Red and White Sangria
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White wine for sangria Soave, dry Riesling, Pinot Grigio, un-oaked Chardonnay, Sauvignon Blanc, and Vinho Verde. Red wine for sangria light to medium bodied red wine that’s fruity with low tannins. Pinot Noir, Malbec, Zinfandel, and Grenache are all great options. Citrus, berries, stoned fruits, cherries, peaches, pineapple, apples, and…