Pink Batts

Posted on September 11, 2012 by Kem Ormond in Miscellaneous, The building of maison de cuisine

Yes the batts are all in…gibbing the roof tomorrow…and I have picked the colour of the water tanks…its all go

No Comments Yet.

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...
Get the recipe
Wholemeal Baps

These are ideal to serve with soup. ...
Get the recipe
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...
Get the recipe
Tomato Chilli Jam

...
Get the recipe
SWEET CHILLI SAUCE

...
Get the recipe
Summer lamb salad

...
Get the recipe
Spicy Chops

...
Get the recipe
Spicy Aubergine and Prawns

...
Get the recipe
Spanish braised lamb with red wine and green lentils

...
Get the recipe
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...
Get the recipe

Leave a Comment