Screaming quietly
Ever since I can remember, I have always enjoyed writing. First it was in French then, after nearly fifty years in the UK, in my adopted tongue, English. When I wrote for Hartlepool Life, I compiled a 60-page book with short stories and recipes. I …
Ingredients: (Serves 2) 2 cod loins 6oz1 tin of haricot beans1 glass of dry white wine1 small tub of double cream2 pinches of saffron1 pinches of thyme2 cloves of garlic, minced1 small onion, chopped1 Tbsp chopped parsley2 Tbsp of butter2 Tsps of olive oil SaltPepper Method …
Ingredients: 6oz Hake1tsp olive oil1/4 tsp cumin1/4 tsp cinnamon1/4 tsp coriander1/2 tsp fresh coriander1/4 tsp paprika1/4 tsp saffron or turmericSalt and pepper Method: Marinate the fish in 1/2 the spice mix aboveSlice a couple of potatoes very thinBoil in salt water with 1/4 tsp turmeric …
I am not one to complain without good cause but, when I had the restaurants, business always tended to take a plunge during the cold months. All eleven of them! Prospective diners prefer to huddle up in a warm house, switch on Netflix or some …
In this video, Nathaniel who is learning to cook for his Duke of Edinburgh Award, helps me make a delicious Italian classic, Tuscan Chicken. We served it with potato wedges but it may also serve it with pasta. INGREDIENTS: 4 small boneless skinless chicken breasts …
A lovely sea bass with a North African stuffing. Onion, Garlic, Harissa, Ras el Hanout and Zaatar.