by Joseph Yacino | Feb 21, 2022 | Recipes
Sometimes the classics should just stay in the past, but this is not one of those times. This is a quick, easy and elegant dish you can serve anytime. You can make your own Worcestershire sauce, but why bother the original Lee & Perrins is gluten free...
by Joseph Yacino | Feb 8, 2022 | Recipes
Serves 4 2 pounds/900g chicken legs and thighs (substitute 4 boneless breasts-cut into 1” pieces) 1 tablespoon/15ml olive oil 4 pieces thick cut bacon cut into ¼ “/6.35mm pieces ½ cup/62g flour ½ teaspoon/2ml salt ½ teaspoon/5ml pepper 1pound/450g carrots, sliced...
by Joseph Yacino | Feb 8, 2022 | Recipes
2 pounds/900g of Tilapia, or other firm thin with fish fillets divided into 8 pieces 1 pound/450g of Feta cheese divided into 8 pieces 1 Tomato sliced thin 1 Cup/180g Black Olives sliced 1 bunch of parsley chopped Juice of one lemon Olive oil Salt and pepper...
by Joseph Yacino | Feb 6, 2022 | Recipes
INgredients 1 packed cup (165 g) pitted Medjool dates 1/2 cup (128 g) unsweetened natural peanut butter INSTRUCTIONS Line an 8 x 4 inch loaf pan with parchment paper. Add dates to food processor. Pulse until a smooth date paste forms. You may need to use spatula...
by Joseph Yacino | Feb 2, 2022 | Recipes
And which one is best for your breakfast meat needs? By Maxine Builder and Maxine Builder Bacon is a cured meat, made by letting a slab of pork belly (or side or loin or fatback) sit in brine or salt for a while to preserve it. So if all bacon is cured by...
by Joseph Yacino | Jan 16, 2022 | Recipes
This is a very typical tart you will find in France, especially the Provence and the Cote d’Azur. We’ve added olives as a treat, but you can leave them out. The filling is typical of a quiche custard, but less of it. If you are feeling lazy, buy a pie...
