Cured Cocktail
Cured Cocktail
Serves: 1
INGREDIENTS:
• 1½ oz Botanist gin
• ¾ oz Lillet Blanc
• 1 oz celery juice
• ¼ oz lemon juice
• ...
Triple Power Patties
Do you want to do something different?
Then try these patties that are full of fuel for your body. And they taste, AMAZING!
SERVINGS: 6
INGREDIENTS:
Patties
2 medium...
Exploring the Edge of Flavor: Korean-Italian Fusion Cuisine – Bulgogi Bolognese
Vegan recipe here
Welcome to the Culinary Crossroads Where East Meets West 3-part series.
Bulgogi Bolognese
Continuing our exploration of Korean-Italian fusion cuisine, we present to you...
Focaccia Panini with Oven-Dried Tomato & Chicken: A Staff Favorite Revealed
As the editor, it's not often that I step into the spotlight to share my personal favorites. However, there's one exceptional creation that has...
Simple Apple Chutney
INGREDIENTS:
Two 1-pound glass jars with lids that seal or a Kilner jar
1lb 12 ounces cooking apples
2 large shallots (approximately 7 ounces)
3 red chilli peppers...
Apple Broccoli Crunch Bowl
YIELD: 6 SERVINGS
Here’s a bowl that’s filled with everyone’s favorite vegetables and fruits.
Simply throw all the ingredients into a bowl and then pour on...
Green Spirit
The magical combination of gin and cucumber will be sure to make this your go-to refreshing summer cocktail. Plus, the citronella featured in Four...
Parsnip, butter bean and blackberry traybake
Photos by Ana Cuba
Recipes by Anna Jones from The Modern Cook's Year courtesy of HarperCollins Publishers
Serves: 4-6
INGREDIENTS:
750g parsnips, peeled
A small bunch of...
Vegan Gourmet: Coffee-Chocolate Mushroom Steaks with Mint Foam
This isn’t just a meal—it’s an elevated experience! We’ll be blending the rich, earthy flavors of seared mushroom steaks with the boldness of coffee...
Endive Salad
Endive Salad
For the vinaigrette
Ingredients:
2 lemons, juiced
4 tablespoons (60 ml) plain yogurt
2 tablespoons (30 ml) Dijon mustard
2 tablespoons (30 ml) honey
⅓ cup (app. 100 ml)...