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
 |
 |
Listing articles 211 to 225 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Asparagus Malloredus
A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.  Quails in Wine Leaves Like the Romans
This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.  Cocaine is cheaper than truffles this year
Nothing beats truffles but God knows how expensive they've become.  Cholera Beats Cornish Pasty Any Day!
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.  Angelica Archangelica Pie
Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  Sicilian Drowned Broccoli
Broccoli drowned in red wine like they will serve you in Catania, Sicily.  Papardelle in Sicilian Walnut Meat Sauce
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!  2000-year-old Almond Cookie
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!  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.  Sicilian Watermelon Folly
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.  Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!  Tuiles à l'orange Lenotre Baking Class
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.  Triple Baked Rubharb Tart
A seriously delicious French rhubarb pie for the patient chef.  Tussilago Flowers Sorbet
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet. |
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 |
