This recipe from the royal kitchens is over 100 years old. Royal chefs served it to Queen Mary every Good Friday. Queen Mary requested Cod in this dish, and enjoyed with baby potatoes and parsnips. Parsnips were very popular in the early 1900’s. Today Queen Elizabeth II is … [Read more...] about The Royal’s Poached Cod and Egg Sauce
Upstairs with the Crawleys
Elegant Roast and Confit of Duck with Roasted Potatoes and Sour Cherries
This is definately a dish for special occasions where you wish to impress. It takes two days to finish the dish but is simple in execution. Elegant Roast and Confit of Duck with Roasted Potatoes and Sour Cherries This is definately a dish for special occasions where you … [Read more...] about Elegant Roast and Confit of Duck with Roasted Potatoes and Sour Cherries
Quick and Easy Apple Tart
Tarts are thought to have evolved as a manner of layering food on a crust. Short crust pastry (as compared to pie pastry) is thought to have been first commonly used in the 16 century. This method of preparation was popular with nobility, viewed as superior than pies consumed by … [Read more...] about Quick and Easy Apple Tart
Lovely Light Lemon Yoghurt Loaf
Cake and tea are a natural combination. Pound cakes in particular always seem to make it to the tea tray, and date back to the 1700s. They were so named because of the quantity of ingredients:one pound of each of butter, sugar, eggs, and flour. It made quite a few loafs, but … [Read more...] about Lovely Light Lemon Yoghurt Loaf
Glorious Fish En Papillote
Impress your guests by serving En papillote-- a fancy french term which means “in parchment.” The process involves roasting food, more often fish, in parchment paper, along with aromatics, often including white wine and julliened vegetables. The best part is that there are no … [Read more...] about Glorious Fish En Papillote
