With Balsamic Vinegar

Poached Salmon with Roasted Vegetables and Herb Sauce

Posted on: 6th Mar, 2014by frenchie

Every weekend shopping at our Market I see so many fantastic fresh ingredients that I want to cook that I’m a bit inclined to go overboard and buy too much. This recipe is one where I managed to use a big selection of stallholders delicious products and have a delicious light spring dinner. 1 medium […]

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Grilled Pear, Radiccio and Fig Salad

Grilled Pear, Radiccio and Fig Salad

Posted on: 6th Mar, 2014by frenchie

Allow about 1/2 radicchio, 1/2 pear and 2-3 figs per person (this will depend on the sizes) Cut the radicchio in half making sure you have divided through the core evenly. Then cut each half into 2 or 3 wedges each with a little of the core so the leaves of each wedge stay together.
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Warm Goat's Cheese Salad

Warm Goats Cheese Salad with Artichoke, Asparagus, Broad bean & Peas

Posted on: 6th Mar, 2014by frenchie

Isn’t it so good at this time of year when we finally get to pick or buy lots of spring vegetables? This week’s recipe brings several of Mike and my favourites together – artichokes from Terry, asparagus from Jillian, fresh peas from Market Fresh and broad beans from our own garden. As usual with this […]

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Tomato Tarte Tatin

Posted on: 6th Mar, 2014by frenchie

Tomato Tarte Tatin recipe – This is a fabulous appetizer, side dish during a barbecue, or as a light dinner with a glass of white wine. Ingredients: 6-10 Roma tomatoes, halved Olive Oil Salt and Pepper Italian seasoning mix, or just oregano, depending on taste Flakey Puff pastry Salad greens, such as mesclun or baby spinach […]

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Ratatouille

Ratatouille with Chicken

Posted on: 5th Mar, 2014by frenchie

This recipe is about the ratatouille which we’ve served with grilled chicken. It’s such a versatile vegetable dish that is great with a variety of meats, chicken or firm fleshed fish or is just as good served warm or at room temperature with a green salad and rustic bread. It’s important to use the freshest […]

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