In the Kitchen with Des Harris: Lightly Steamed Salmon with Whey Beurre Blanc Beurre Blanc is a traditional French sauce that’s perfect with fish and seafood. Des has used yoghurt whey in his recipe to add a nice lactic quality, which cuts some of the richness of the butter and gives the sauce a bit […]
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I can’t answer that, but I can assure you that I love them all. Collecting cookbooks is a passion that started when I was a young girl and has grown into a lifelong obsession. I love cookbooks beyond words – I love researching them, buying them, reading them, storing them, adding them to my online index, cooking from them, being inspired by them, and placing them in the correct place on the bookshelf – what is not to love?!
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Singapore based award winning chef Ryan Clift’s recipe of Wagyu Beef Cheeks with Beetroot will inspire you to try Sous-vide and whilst accomplishing some amazing flavour combinations.
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Recipe: A Quick And Easy Cafe Style Brunch At Home: Vegetarian Quiche
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