Scottish Deep-Fried Candy Bar
«...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."»
The National Review
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Home >> RecipesListing articles 1 to 15 of 162 articles found in category ‘Recipes’  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Arancini, the cult Sicilian dish Popular
These glorified deep-fried stuffed rice croquettes are a cult sicilian dish celebrated in a recent best-selling Italian novel.  Now that's Chicken Tandoori Very Popular
Make chicken tandoori better than any Indian restaurant - just watch me.  Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.  Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.  Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking.  Cocaine is cheaper than truffles this year
Nothing beats truffles but God knows how expensive they've become.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  My Boyhood's Hungarian Plum Dumplings
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.  Kouign Amann
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.  Pasta for Dessert I
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.  Quince Balsamico Chutney
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Homemade Orgeat Syrup (French Barley Water) Popular
Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.  Black Truffle Soufflé
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle. |
Scottish Deep-Fried Candy Bar «...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."» The National Review |
