Tag: Europe
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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…
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Poulet Aux Morilles et Sauce au Xérès
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This dish is from the Besançon region, home to the Bourgogne-Franche-Comté, it is a simple and a very tasty dish, with a rich, but not overly heavy sauce.
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Pergamene al Forno con Spinaci e Ricotta
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Baked Scrolls / Parchment [Pergamene], with Spinach and Ricotta. This is my take on a hearty Italian dish of Rotolo [Rolls with Spinach and Ricotta], given that they more resemble scrolls than rolls I have taken some liberty with both the name and the recipe itself. The rotolo are not…