My Recipies Blog

Hank made this seafood bisque for us the other day and it was so outrageously good I begged him to make it again. I served some of it to a friend from Provence whose eyes lit up upon tasting it, “This is just like we have at home! ‘Bisque de Fruits de Mer’”. The saffron is essential, and even though I usually don’t like saffron, this soup has turned me into a saffron lover. I hope you make it. ~Elise

This is a curious, blended fish soup I
I like this:)

These brownies came with a warning from Martini; “these brownies are super-rich and intense in flavour. Only true chocoholics will be able to have more than one.” I agree they are super rich and intense … but my challenge is for you to STOP at one! They will keep in an airtight container for up to one week.
thats funny

Oh, how I love Jamie Oliver. His recipes are so refreshingly simple and tend to focus on what really counts – the flavour. Jamie at Home is the latest of his long list of fabulous cookbooks. This cookbook is divided by seasons and is enhanced by information on how to grow your own fruit and vegetables. With a picture to accompany every one of Jamie’s great recipes I strongly recommend you pick up a copy.
can believe what i am reading, so unfair

It has taken me a while to find a recipe in Wild Weed Pie that I thought would be suitable for Recipes for 2. It’s not because the book doesn’t have great recipes – they are just a little more special occasion than every day. They also tend to be in feast proportions rather than made for two. That said, if you entertain often and are looking for a culinary challenge this book is for you. As the title suggests there is a fabulous recipe for wild weed pie accompanied by a romantic tale of the origins of the dish in Kryitsis’s home in Northern Greece.
can believe what i am reading, so unfair

Maurizio Terzini is one of Australia’s leading restaurateurs, with some of our best Italian restaurants (including Otto, Caffe e Cucina, Il Bacaro and Icebergs Dining Room and Bar) to his name. Something Italian is his collection of memories and recipes from these restaurants. The recipes are divided into Italian meals and rituals from calazione (breakfast), through spuntino (afternoon snack) to mezzanotte (late-night snack).
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These sandwiches are legendary in my home. They have been a regular fixture at all our celebrations – from 18th’s to 21st’s, from cocktail parties to brunches. They are simple, delicious and everyone loves them. Great mayonnaise and the freshest white bread are the two keys to success. The chicken mix can be made well in advance of your guests arriving – however try to save the assembly until the last minute.
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It is the simplicity I like most about this recipe, and indeed the whole book. Written in Jamie Oliver’s distinctive laid-back, anything-goes style, Jamie’s Italy is a joy to cook from. The salad, pasta, and seafood dishes are all easily converted into meals for two people. Every recipe is accompanied by a full page photo.
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Goose Fat and Garlic … the name alone makes me hungry. This book is an absolute gem. Traditional French recipes are clearly explained, ranging from simple concepts (cooking your roast potatoes in goose fat) to complicated regional delicacies (Cassoulet). There are no photographs but the careful descriptions are entirely adequate. Strang’s passion for France is also evident throughout the book, making it a joy to read at any time.
can believe what i am reading, so unfair

Jared Ingersoll is renowned for his respect for seasonal produce and his rustic, flavousome creations. His book is a tribute to the kind of cooking that has made his restaurant Dank’s Street Depot such a success. His recipes cater for couples through to crowds and from the luxurious to the lazy.
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Some will know him from his cooking shows, others may know him from his restaurants, but even if you don’t know Hugh Fearnley-Whittingstall you should get to know his book – The River Cottage Meat Book. This is one of those culinary bibles that any carnivorous cook should not be without. Half the book is devoted to understanding meat, while the other half tells you how to cook it … and there is a recipe here for pretty much every cut of meat you can imagine. It’s written in Hugh’s blokey and colloquial style, and is incredibly informative and useful (I particularly like the diagrams illustrating the different cuts of each animal).
if people only knew