Saturday, April 21, 2012
Wednesday, April 18, 2012
|Served with a small mesclun salad and pepper Parmesan tuile|
Note: The frothy sauce for this recipe is just a basic sauce which is whipped just before serving. This allows you to keep the sauce light but give it a little more texture. The cream (fat) ensures that it will stay frothed a little while, but it does not last long so it has to be done right before serving.
Friday, April 13, 2012
|Weekday version: Mushroom Tagliatelle|
|Weekend Version: Mushroom, Pine Nut Rotondo with Pesto Parmesan Froth|
Wednesday, April 4, 2012
Scones... ❤☺ - what more can I say!
When I go to Dublin, I allow myself a little indulgence. When you have the chance to visit a place where they prepare something perfectly, it would just be wrong not to enjoy it. I would never abstain from eating a baguette or croissant in Paris and so, when in Ireland, I allow myself this moment of pure pleasure.