This almond gazpacho with grapes has some highly unsual flavour combinations, but the end result is a refreshing summer soup that is served chilled. It is dairy free, vegetarian, rich and delicious! Serve it as a side or starter for a summer lunch. Your guests will be pleasantly surprised by something they’ve probably never tasted before.
These surprise-centre mini doughnuts with caramelised white chocolate ganache are as deviliciously decadent as doughnuts get. The colours make them perfect for Halloween, but they’re just as delicious…
This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream. We’re obsessed with this beautiful lemongrass and basil sherbet. Not only is the vibrant green colour something spectacular to look at, but it is also deliciously refreshing and a great way to cool down! Strictly speaking, sorbets don’t contain any dairy, and ice creams are cream-based. Sherbets are fruity and contain a little milk fat – the perfect canvas for experimenting with interesting flavour combinations. ALSO TRY: Spiced peach sherbet AND: Cherry,…
This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream.…
Whether you believe it’s the chicken or the egg that came first, celebrate World Egg Day on Friday, 14 October 2016. We’ll be scrambling to serve these soft-boiled eggs with prosciutto-wrapped toast soldiers and porcini butter all day long! Some egg-citing facts about eggs: Many people perceive eggs as “bad” for containing cholesterol. Yet most of the cholesterol that circulates in our bodies is not from cholesterol in foods, but from our livers producing cholesterol in response to a high intake of saturated and transfats. Eggs are relatively low in saturated fat, compared to other animal products, and an egg…
The mood is smart but not pretentious; the look is rural heritage with a fresh, sophisticated edge. But, mostly, people are talking about Open Door Restaurant because modern…
Each month, F&HE offers an aspiring young chef the chance to share with us their budding culinary skills in the kitchen and prepare a favourite dish, in this case, Tiago’s Portuguese steak and egg with round-cut chips. “I am a natural,” says Tiago Coelho, our 12-year-old Junior Chef, who is not related to the famous author Paulo Coelho, by the way. Tiago bounces into the kitchen with excitement, announcing: “Let’s get this started!” Definitely the man of the moment, Tiago exudes confidence and you can instantly see that he knows his way around the kitchen, as he flips the pan onto…
Thai prawn curry laksa is a fusion of some delicious staple ingredients in various Asian cooking. With influences from Chinese and Malay food, it’s spicy, robust, and bursting…
Try this low-carb shredded lemony chicken with artichoke hearts for a quick and easy summer lunch or dinner! ALSO TRY: Steamed chicken and prawn dumplings PLUS: Chargrilled chicken pieces with…