Featured Recipe

Roasted and dried figs with spiced caramel crust, fromage blanc and trails of spices, a recipe from Michel Bras

Muscovado - Brown cane sugar produced from the sugar cane that grows abundantly on Mauritius. It is first crushed, then purified, filtered and crystallised using age-old methods. It contains the sun of the Indian Ocean and the sweetness of life in the tropics. Ingredients Ingredients for 4 servings 200 g (7 oz.) fresh Figs 12 g (1 tbsp.) muscovado sugar 30 g (2 tbsp.) sugar Juice of half a lemon 2 g (1/2 tsp.) orange zest 2 juniper berries 8 black figs Butter as needed 4 black figs [See Recipe...]  Read More →

Cotoletta – Italian Cuisine

These are veal cutlets on the bone dipped in egg, crumbed and then pan-fried in butter and olive oil. The secret is a little parmesan and chopped garlic in the crumb mix. Ingredients 3 heaped tbsp freshly grated parmesan cheese 8 tbsp breadcrumbs 1 tbsp chopped parsley ½ clove garlic, peeled and finely chopped 4 cutlets of veal rib (ask your butcher to trim off any sinew and flatten the meat) salt and freshly ground pepper flour for dusting 1 egg, beaten olive oil for frying 1 tbsp butter 1 lemon,... [See Recipe...]

Traditional Lasagne - Italian Cuisine

Ingredients 2 tbsp olive oil 1 large onion, finely chopped 3lbs (1.5 kilo) Minced beef 4 cloves of garlic, finely chopped or crushed 1 can (400g) quality chopped plum tomatoes 10-15 basil leaves, chopped or torn (or 1 tsp dried basil) 1/2 tsp dried oregano 5 crushed black peppercorns (or to taste) 1 tsp sea salt (or to taste) 1/2 tsp sugar (Optionally) 150-200ml red wine One pack of lasagne sheets 1.5 pints Bechemel Sauce Finely grated parmesan [See Recipe...]  Read More →

Thit Bo Xao Dau - Vietnamese Cuisine

Ingredients: 1 clove garlic, minced 1/4 teaspoon ground black pepper 1 teaspoon cornstarch 1 teaspoon vegetable oil 1 pound sirloin tips, thinly sliced 3 tablespoons vegetable oil 1/2 onion, thinly sliced 2 cups fresh green beans, washed and trimmed 1/4 cup chicken broth 1 teaspoon soy sauce [See Recipe...]  Read More →

Adobong Manok – Filipino Cuisine

Adobong manok, often called “chicken adobo,” is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers–adobo is the Spanish word for a marinade–but Filipinos have happily adapted it as their own. The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and even eggplant adobo. Ingredients: Chicken,... [See Recipe...]

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