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Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
Aioli is a glorious sauce, if you like garlic. Basically a garlic mayonaise, it originally comes from the South of France. Making your own is worth it.
Pairing lamb and garlic is a classic combination. The garlic creme is a smooth, tasty sauce. It has character but not so much as to overpower the delicate taste of the lamb.
Salsa verde is such a simple sauce to make - fresh and complex taste in the mouth. You could use lamb instead of pork, too.
Caesar salad is a classic with many interpretations. People seem to always love my version of it!
Hogget (or lamb) goes very well with garlic. This cream sauce is easy, refined, and definitely "more'ish".
Not just "any old stuffed eggplant"! Tasty, vegetarian, healthy, balanced. Meat eaters won't even know there's no meat!
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Peeling garlic can get tricky if your fingers aren’t nimble. Use the flat side of a chefs knife, or the clean bottom of a small frying pan to whack the garlic, the skin will then come off in a blink. It will be easier if you can cut the ends off first.
A converted cannibal is one who, on Friday, eats only fishermen. Emily Lotney
