Learn to Cook Online
Aioli is a flavour packed classic Provençal sauce made from garlic, olive oil, and egg and I use it as a dip with Devilled Whitebait. A portion of freshly fried thick cut chips, English not American are really great piping hot, dusted with sea salt and served with a large pot of pungent aioli. Aioli is traditionally served with seafood, hearty fish soup and at the centre of the classic Le Grand Aioli, a show-stopping dish of fish, normally salt cod, boiled eggs, chickpeas, and vegetables.
A typical Japanese meal may include a bowl of Miso soup or Misoshiru (味噌), it is a staple of Japanese cooking. It is an incredibly tasty and nourishing lunch and if you follow modern-day Japanese custom using instant Dashi stock very, very quick and easy.
Cantonese cuisine is all about simple dishes and letting the natural flavours stand out, not like the spice-laden cooking of Sichuan, it just uses the regions abundant natural produce such as seafood, pork, chicken and beef and a few additional flavours.
Lobster Thermidor is a classic French dish that traditionally consisted of cooked lobster meat bound in Béchamel sauce flavoured with mustard and Cognac
don't worry it's not too late to have a perfectly relaxed and delicious meal which you can prepare plenty of the evening or day before.
The rest of the ingredients are pretty common and essential in a well-stocked kitchen. The secret to this classic is a spoonful of marmalade to add a little extra sweetness and an orange undertone to the finished soup.
The UK’s favourite accompaniment to cold seafood is Marie Rose Sauce ( sometimes sold as seafood sauce ), a tangy blend of ketchup and mayonnaise.
Sunday the 26th November is ' Stir-up Sunday ' the date when many people traditionally prepare their Christmas Puddings. I thought I would post this recipe just over a month early to enable people plenty of time to prepare and make sure they have all the ingredients bought in ready.
Pavlova is a fluffy meringue dessert with a crispy exterior named after the Russian ballerina Anna Pavlova. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand,
The cream tea or high tea has an incredibly grand history and an impeccable pedigree, the Duchess of Bedford is believed to have created with what we now think of as high tea. As tastes changed and the huge Georgian midday meal had become less important and perhaps more importantly smaller, the Duchess is said to have suffered from "a sinking feeling" at about four o'clock in the afternoon. To counter this Duchess had her servants sneak her a pot of tea and a few baked cakes, bread and pastries into her dressing room.
The Online Cookery School 