Potatoes Dauphinoise or gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique. Origins It originates from the Dauphiné region in south-eastern France, situated between the Alps and the Rhone valley. Cheese? English speaking countries like the USA or here in the […]
Sometimes less is more, and this really simple Portuguese tomato salad is much better than the sum of its ingredients. This simple but delicious salad makes a great accompaniment for meat or fish. Make it in advance to let the flavours mingle and you will be delighted. It reminds me […]
An easy apple sauce needing just four ingredients which goes great with pork or duck. Bramley apples are best for cooking and are widely available.
Christmas gravy is a must for any festive roast. Our gravy is a long-standing family tradition and Christmas dinner would not be the same without it. It probably seems a lot of effort for some gravy, but a great gravy lifts any roast dinner. Make the stock ahead of time, […]
Perfect golden crispy roast potatoes with a crunchy shell and soft fluffy insides. No roast dinner is complete without decent roast potatoes. When we have the family round for Sunday lunch, for instance, or a festive event there are never any leftovers. Clean plates all around. For anyone wanting seconds, […]
Let’s face it, the small miniature cabbages we call sprouts are the cause of many a festive menu dilemma. Fortunately, this recipe saves us from past traumas with pan-fried sprouts complemented with chorizo and toasted almonds. The classic sprout of my youth, large, green, overcooked and smelling vaguely of rotten […]
Golden honey roasted parsnips are a traditional accompaniment for roast turkey. Add some festive lift with some parmesan and chilli for a twist on a classic. Inspired by recipes from: Jamie Oliver BBC Good Food
A bowl of fresh clams steamed in their own juices, served in a bowl with some papo secos, crusty Portuguese rolls, are my favourite memory of holidays in the Algarve.
Brought over by explorers to South America in the 1600s and cultivated in the Canary Islands ever since you are sure to have had them on holiday there.
Mojo picante, the spicy red pepper sauce is served with papas arrugadas, the wrinkly potatoes, all over the Canary Islands.
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
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