The Start of the Gib

Posted on September 23, 2012 by Kem Ormond in Miscellaneous, The building of maison de cuisine

Plenty of actions happeining at la maison…Gibb is going up and now it is really starting to take shape!!!

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WINTER PLUM CAKE

This recipe is ideal to use up the frozen plums in your freezer….in fact any frozen stone fruit in your freezer. Butter then flour a 20cm springform tin or use a cake liner Slice up your slightly thawed but still firm stone fruit from your freezer…you will need quite a bit plus you can pile it up, I slice my Continue Reading...
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Wholemeal Baps

These are ideal to serve with soup. ...
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WATERMELON AND PRAWN SALAD

WATERMELON & PRAWN SALAD …feta and watermelon are a match made in heaven. They complement each other beautifully!!! This is a refreshing summer salad with a twist. 400grms raw peeled prawns with the tails still on 800grms peeled watermelon deseeded 2 tbsp. olive oil 1 small red onion thinly sliced 1 fennel bulb sliced thinly and the fronds reserved 120grms Continue Reading...
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Tomato Chilli Jam

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SWEET CHILLI SAUCE

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Summer lamb salad

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Spicy Chops

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Spicy Aubergine and Prawns

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Spanish braised lamb with red wine and green lentils

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Quails egg and hollandaise mini tartlets

Ingredients 24 mini cocktail pastry cases or make your own 12 quails eggs 24 asparagus tips Salt and freshly ground pepper Small amount of tapenade or you can use caramelised onions Small amount of hollandaise sauce paprika Boil eggs in boiling water for 2 mins drain and refresh in cold water. Peel at once very carefully Blanch the asparagus spears Continue Reading...
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