latest Reviews and articles
Red Carpet Day - French Entrepreneurs in the UK speak to French Entrepreneurs in France - On Thursday 10 October, the Red Carpet Day was being held by the...
London’s Favourite French Film 2013 - The winners - The Gala evening, held at the Institut Français, and hosted by...
Top 5 Tips to a Memorable Profile on LinkedIn - Executive Coach Alexandra Sleator starts a two-part series looking...
Property investment: Buy to let vs student accommodations - Putting your savings in a real estate investment is always an...
MAGAZINE
- Children
- Culture
- Decoration
- Economy/Politics
- Education
- Fashion
- Food / Wine
- Health
- Holidays
- Jobs
- Law
- Life and Style
- Property
- Sport
Device converter
Weather
Classified ads
- Native French Speaker - French conversation/grammar via Skype
- TRAIN TICKETS PARIS-LONDON (9 JANUARY)
- Return train tickets to Paris on 03/01, one adult and one child
- 3 Jan: one way tickets Paris to London
Recently added
articles > Food / Wine events
Hot July Recipes
Stuffed Friggitelli Peppers
The friggitelli pepper is a wonderful small green pepper common in Southern Italy. Despite appearences, it's not spicy, but full of flavour with a touch of sweetness. “Friggitelli” means “for frying” and we won’t argue with that! They are particularly delicious fried until soft and then sprinkled with sea salt and when stuffed will make a great antipasti…
12 Friggitelli Peppers
6 Anchovy Fillets
1 Bunch of Parsley, Minced
1 tbsp. Capers in Salt
1 Clove of Garlic
8 tbsp. Breadcrumbs
Zest of Half a Lemon
Olive Oil for Frying
Salt and Pepper
Ground Chilli
Mince the parsley, garlic, and lemon zest together. Mix in the capers (rinsed and finely chopped), breadcrumbs, and anchovy fillets (chopped).
If you like, you can add some ground chillies to the mix, to spice it up.
Wash the peppers, dry them with a cloth, and make a slit down each to extract the seeds and ribs. Fill them with the stuffing and press the lips of the cut back into place.
Heat enough oil to almost cover the peppers in a non-stick pot. When it’s hot fry them, with the cut side facing up, for about 5 minutes. Drain them well on absorbent paper, salt them lightly, and serve hot.
Datterini Tomato Confit
Our datterini tomatoes are perfectly sweet. Bring out their intense flavours with this fantastic confit…
Datterini Tomatoes
Salt
Pepper
Thyme
Garlic Cloves, unpeeled and lightly crushed
Zest of Lemon or Orange, grated
Sugar
Extra Virgin Olive Oil
Wash the tomatoes thoroughly and dry them. Cut in half lengthways, leave to drain in a pasta drainer for them to lose any excess water.
Lay them on a baking tray covered in baking paper, season with salt and a little pepper, very little sugar and your favourite herbs. We like this recipe with thyme, garlic and a little lemon or orange zest.
Cook for about 2 hours on a very low heat (80*C).
Remove from the tray, dress with more extra virgin olive oil if liked. Enjoy on your favourite pasta, hot or cold, on bruschetta, salads or as a side in a charcuterie platter. At this time of the year, we would also pair them with goat’s cheese.
Warm Steak Salad
A delicious take on a classic steak. Try out some refreshing Oriental flavours with this tangy recipe…
1 Bavette Steak
2 Spring Onions
1 Carrot
1 Small Mango
Red Chilli
Fresh Ginger
Coriander
Rice Vinegar
Soy Sauce
Sesame Oil
Thinly slice the onions, carrot, chilli and dice the mango. Dress with finely chopped coriander, grated ginger, some rice vinegar, soy sauce and sesame oil.
Season with salt and pepper if you like, but the soy sauce should give enough flavour.
Grill the steak to medium rare, set aside to cool down. Once warm, slice in medium/thin slices, arrange on the plate and top with the salad.
Summer Fruit Tiramisu
Perfect served chilled on a warm summer evening
Serves 4
300g Mascarpone
200g Sugar
3 Eggs
20 Savoiardi Biscuits
2 Glasses of Freshly Squeezed Orange Juice
500g Mixed Fruits (choose your favourites! We love apricots, strawberries and peaches)
Strawberries and Mint Leaves to decorate (optional)
Mix the egg yolks with the sugar until milkshakey then add the mascarpone and mix until smooth.
Wash the fruit and slice.
You can either make individual Tiramisus with small bowls or one large one.
Dip the savoiardi biscuits into the orange juice (only very quickly so they don’t get too soft). Layer on the bottom of the dish or dishes. Then add some fruit and top with the mascarpone cream.
Refrigerate. Once ready to serve, decorate with fresh strawberries and some mint leaves.
Zone Tag
Plastic surgeons, Matthieu Kassovitz, dvd, London Fashion Week, cinema, Senteurs du Sud, meat, Sport, Cheese, Stadiums, london, Charlotte Gainsbourg, Tintin, europafood.xb, Show, Food / Wine, cd release, arising basis, london, Law, condom, Gabrielle, 1973, bébé,
LEAVE A COMMENT