?Recipes
Menemen and other Turkish breakfast delights
By Food Sail Love • After a long break, with the COVID crisis and a month’s refit, it’s finally time to put back to sea. Inspired by a memorable Turkish breakfast at Sarmabahçe in Armutalan, Marmaris, Narelle cooks menemen on the way down to Göcek.
Artichoke à la Vinaigrette
By Food Sail Love • Narelle shows us the French way of cooking and eating the whole artichoke – just like Patrick prepared for her on their very first date. To this day, it remains one of their favourite simple light meals.
Kleftiko for Greek Easter
By Food Sail Love • Easter may be over but why not try this as an alternative to your next Sunday roast – make that slow-cooked Greek classic – Lamb Kleftiko.
A locked-down Easter picnic
By Narelle & Patrick Stevens & Food Sail Love
Tartiflette recipe
By Eric “Cookie” Fleury?? For 10 people. Potatoes 2 kilos Used baby potatoes cut them in1/2 and keep the skin in, washed them and boiled them for 10 Mn in a salted water. Drain Them and finished to cooked them in the Chicken stock 2/3 liters. When the potatoes are ready ( test them with […]
Tarte Tatin version for the holiday period
By Jeanette @?Galley and Beyond ?? I attended a family dinner over Christmas and wanted to bring something eatable but a little different so made this version of a Tarte Tatin. It can definitely be improved upon in all aspects but though I should share it for you all to mull over as it was […]
Parmigiano Reggiano Ice Cream with Balsamic Strawberries & Black Pepper
By?Laura Santtini?? Parmigiano Reggiano Ice Cream with Balsamic Strawberries & Black Pepper Ingredients: Serves 4-6 500ml whipping cream 115g golden organic granulated sugar 115g finely grated Parmigiano Reggiano cheese 800g ripe strawberries chopped freshly ground black pepper 1tbsp good aged balsamic vinegar Method: Bring the cream to the boil with the sugar, stirring constantly, then […]
Oncle Jed?s BBQ at the 1st Brexia 4**** BBQ Championship, Mille Miglia Museum, Brescia, Italy
By Mike Rich ? ? Last weekend, 10th & 11th of September the number 1 ranked team in France, Oncle Jed?s BBQ attended the 1st Brexia 4Star BBQ Championship held at the beautiful Mille Miglia Museum in Brescia, Italy. 26 teams from 7 countries from all over Europe were in attendance. As with all Kansas […]
Umami Roast Potatoes
By?Laura Santtini?? Umami Roast Potatoes Ingredients: 1kg floury potatoes, such as Maris Piper or King Edward 120g olive oil salt 2 tbsp parmesan cheese, finely grated 1 tbsp Taste #5 Umami Dust? freshly ground black pepper Method: Turn the oven on to 220?C/425?F/gas mark 7 and place a roasting tray with the fat in it […]
Yummy Crispy Salads
By Sara Parks – SParks Cuisine ? When it’s summer and it’s hot – this is one of my favourites! I just can’t stop using this simple spiralizer to make yummy crispy Salads.. Here I use a couple of zucchinis and then adding lemon juice and zest and a couple of big spoon fulls of […]
Vegetarian Lasagna
A light Italian vegetable Lasagna by Donal Skehan ?
Creamy cottage cheese dressing base
A creamy salad dressing base can turn into diverse dressings, dips and spreads from The Culinary Institute of America ?
Crispy Rice Tuna Tartare Poppers Recipe
A great idea to make use of various offcuts and server them as appetisers by Make Sushi ?
Flim’s Magic Pad Thai
By Flim’s Thai Kitchen ?? Ingredients for one portion : Chinese/ Asian market is the best place to buy the ingredients. Tamarin sauce Fish sauce Oyster sauce Rice noodles Shrimp or chicken Green onion Carrot Bean sprouts Red paprika Spicy paprika ( if desired ) Vegetable oil Egg – 1 per portion For the preparation […]
One Pot Buttered Chicken
One Pot Butter Chicken by Donal Skehan ? Perfect for a quick and easy dinner with little preparation.
Dashi Stock Recipe – Original Japanese Fish Stock
The basic stock to have prepared for your Japanese dishes by Make Sushi ?
Seasonal Venison with Hayden Groves by Hospitality Media
Mouth watering video made by Hospitality Media featuring Hayden Groves, former National Chef of the Year in 2013, prepares a seasonal dish using venison from the Denham Estate.
Chicken Pot Pie – Donal Skehan
A lovely chicken pot pie by Donal Skehan in his Back to basic’s series with Kerrygold.
Butterscotch Pudding with Salted Caramel! – Donal Skehan
Butterscotch Pudding with Salted Caramel! Donal Skehan in his Back to basic’s series with Kerrygold.
Wild Garlic Scones – Donal Skehan
Savory scones with with garlic by Donal Skehan
Soy Sauce Air – Molecular Gastronomy
Soy Sauce Air – Molecular Gastronomy by MakeSushi – Fun idea to be expanded upon.
Teriyaki Sauce and Thick Teriyaki Glaze Recipe
Teriyaki Sauce and Thick Teriyaki Glaze Recipe by MakeSushi
Mosaic Sushi Roll Evolution
Make something fun with your sushi presentation by MakeSushi – the possibilities are endless.
Mojito Molecular Gastronomy
Make your special drinks even more special by MakeSushi – Be inspired, adapt, create!
Basic Spherification to Make Caviar
How to make Basic Spherification to Make Caviar by?MolecularRecipes.
Carrot Air with Tangerine Granita – Molecular Gastronomy
How to make Carrot Air with Tangerine Granita – Molecular Gastronomy light foam ?by?MolecularRecipes.
Reverse Spherification to Make Spheres with Liquid Inside
How to make Reverse Spherification to Make Spheres with Liquid Inside ?by?MolecularRecipes.
Blown Sugar / Isomalt Sphere Filled with Smoke
How to make an Blown Sugar / Isomalt Sphere Filled with Smoke by?MolecularRecipes.
Disclaimer
The information in?the above posts/articles?where supplied?by the person or company it features. The information is believed to be correct, is given in good faith and is intended as general information to the public. Galley and Beyond has no liability of this information.