Place the squid and olive oil in a bowl, sprinkle with salt and pepper and toss to combine. Ingredients 1 kg Octopus cleaned 2 tablespoons Extra Virgin Olive Oil sea salt freshly ground Black pepper 1 baby Cos lettuce 20 g Mint leaves 30 g Coriander sprigs
So pretty and the perfect bite. A bit sweet with a little bite of the finely minced chili, the tender scallop contrasts beautifully with the crisp wonton. Instead of (what looked to me like) an over-sized square wonton wrapper, I used a fluted biscuit cutter to create pretty little rounds on which to place the golden scallops. The recipe suggested …
These little smoked salmon bites are just like salmon latkes with cream cheese but made with a lot less effort. Using store-bought hash browns makes these a great cocktail party option so you can enjoy time with your guests. Ingredients 100g smoked salmon 250g cream cheese 12 hash browns 1 small bunch dill Vegetable oil for deep frying
Although it was inspired by a misunderstanding that confused a wood-fired brick oven with a grill, grilled pizza did exist prior to 1980, both in Italy, and in Argentina where it is known as pizza a la parrilla. It has become a popular cookout dish, and there are even some pizza restaurants that specialize in the style. Ingredients Strained tomato sauce Thin slices of fresh mozzarella Garnish made …
This fattening is typically achieved through gavage (force-feeding corn), according to French law,though outside of France it is occasionally produced using natural feeding. A pastry containing pâté de foie gras and bacon, or pâté de foie gras tout court, was formerly known as “Strasbourg pie” (or “Strasburg pie”) in English on account of that city’s being a major producer of foie gras. Foie gras is a popular …
Traditionally the designation caviar is only used for sturgeon roe from the wild sturgeon species living in the Caspian and Black Sea (Beluga, Ossetra and Sevruga caviars). These caviar varieties, according to their quality (based on flavour, size, consistency and colour) can reach (February 2009) prices between $8,000 and $16,000 per kilo, and are associated with gourmet and Haute cuisine environments.
