Celeriac with mushroom and leek
Celeriac is a fantastic vegetable. You can eat it raw (in salads), bake it, steam, boil or fry it. And while displaying a wonderful flavor, [...]
Water melon soup with grated citrus rind
Water melon soup with grated citrus rind will surprise you in freshness and sparkling taste. And if you like you can provide it with a [...]
Pomelo salad, a Thai treat
Pomelo salad contains the fruit of the pomelo, the largest fruit of the citrus family and the predecessor of the grapefruit. Pomelo's are native to [...]
Lobster bisque
Lobster bisque is possibly the most delicate tasting soup among all crustaceans' based soups. Crab, crayfish (river lobster) and shrimp also fall in these most [...]
Duck legs from the oven
Duck legs, like many other legs from birds, contain connective tissues that make the meat a bit tough. Therefore the chef needs to convert these [...]
Italian seafood soup from the Big Apple
I really love this seafood soup, and I will be demanding on finding the key ingredients. Vital for making this soup is to have (uncooked) [...]
Marinated eggplant with toasted sesame
There are many ways to prepare eggplant dishes. You can roast or grill the eggplant and collect the meat, which is popular in the middle [...]
Tabbouleh, middle eastern parsley and herb salad
Tabbouleh is a common green parsley salad widely available in the Middle East. The origin is thought to be in Lebanon and Syria, but the [...]
Shrimp bisque
In making this shrimp bisque, we use the power of heat and boiling water to extract flavour and minerals from crustaceans’ shells and vegetables. It [...]
Poached, then grilled, juicy turkey with gravy and stuffing
Poached and grilled turkey is perhaps not so familiar, but for many people, turkey is associated with the traditional US Thanksgiving dinner on the fourth [...]
