PlanetCookery

Discovering Culture through food

Chicken a La Crème served with Potato Duchess

Chicken slowly braised in Brittany butter, topped with cream sauce and served with ultra fluffy duchess potatoes. An extremely simple dish to put together with a surprising depth and complexity in its flavour, a great example of timeless comfort food  to share with the ones you love.

Health: Both chicken and Potato are a great for your bodies enzymes, strengthening the immune system and reducing emotional fluctuations.

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Rice à l’impératrice (Gourmet Rice Pudding)

Milky glace cherry rice pudding uplifted with freshly whipped sweetened cream and set with  a rum and lemon infused Crème bavaroise . Topping the set pudding with peaches in syrup and a raspberry glaze creates a dessert that finds a perfect balance between the rich and the fresh.

Health: Rice is known to be great for your skin as well as your nervous system.

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Mushrooms à la Hongroise

A perfect quick lunch that certainly doesn’t lack in flavour. Mushrooms slowly cooked in butter finished with cream, lemon and Hungarian paprika, beautifully accompanied by fresh bread drizzled with only the best extra virgin olive oil. Mushrooms are high in vitamin D, helping you absorb a host of essential vitamins.

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Mushrooms on Toast with a Cream Sauce

My version of a culinary classic, mushrooms on toast. Pave bread toasted with Maitre d’hotel butter makes a heavenly base for meaty and delicate chestnut mushrooms. All surrounded with a mushroom and sherry infused sauce that brings out those nutty tones and enhances that rich flavour.

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Mushroom Ragu

A vegetarian take on a much loved Italian classic, Ragu. Letting the  pasta marry with the mushroom sauce for the final few minutes of cooking time really does bring this dish to life, finishing with creamy Crème fraîche and 24 month aged parmesan cheese gives it that Moorish quality. Only using the best quality ingredients available, as is the case with all great Italian cooking.

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Scrambled eggs à l’ancienne

Wild mushroom scrambled eggs made extravagant by a pâte à foncer encasing and a side of consommé enriched suprême sauce. A brief look into the world of french gourmet cuisine, a great recipe to test any amateur cooks skills  as well as amazing your guests with the rich flavours of this dish.

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Baked Vanilla Custard topped with Caramelised Apples and Walnuts

A caramelised baked rum and vanilla pancake garnished with caramelised apples and walnuts, a real winter winner at any dinner party or dinner date. Using intriguing methods and techniques that I can almost guarantee will teach you something new, a great recipe for any serious cook.  This dessert is best made during the apple season, which in the UK begins in August and ends in February.

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Vegetarian Mushroom Pie

A warming garlic mushroom and spinach filling coated in a classically made vegetable veloute sauce, topped with a light and buttery puff pastry topping. Perfectly accompanied by thickly cut crispy chips to mop up all that saucy goodness :). A great introduction into classic French cooking techniques.

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Traditional Apple Crumble

An absolute classic recipe  that has had a place in the British people’s hearts for centuries,  being quite possibly one of the easiest desserts that you could make. Baking the apples slowly gives them a wonderfully rich texture with just enough bite to accompany the crisp crumb topping, perfect with Cornish vanilla ice-cream.

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Mince Pies From Scratch

Luxurious mincemeat held inside a melt in your mouth shortcrust pastry, a much loved Christmas treat that goes perfectly with vanilla ice cream or custard. Making your own mincemeat from scratch really does bring home that Christmas spirit as well as allowing you to create a filling that I promise is 10 times better than any store bought version.

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