PlanetCookery

Discovering Culture through food

Salmon St.Andre

A divine french culinary creation that will expand your pallet and cooking skills. This recipe being passed down to me from a previous owner of a 5 star restaurant has opened my eyes to the reason french cookery is considered some of the best in the world. The ingredients used are rather simple broken down but when combined together create a fish course that could be up their with the best.

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Cheese Quesadillas With Dips

Discovering these after taking a visit to a Cuban restaurant I instantly fell in love. They remind me of small Calzone pizzas, differing by offering a variety of dips that are to die for, with the added bonus of having the freedom to combine them how you please. I really love this type of food, it is truly comforting.

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Walnut Fudge Cake

Yet another classic cake recipe that  finds the perfect balance between sweet  fudge, and a fresh nut tone.  The  super light moist sponge binds these flavors together perfectly, making a cake that  just sits perfectly with a cup of tea. Incorporating the walnuts within the sponge gives it a delightful texture and flavour, along with a comforting uniqueness that is incomparable .  All the ingredients used are super simple and pretty cheap too :), a definte treat to knock up after a hard days work

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Courgette Curry

This is my take on a summer curry [If there is such a thing :)], inspired after recent friends visit to India . A  healthy and homely curry dish that sums up what I love about authentic Indian food, with the added bonus of using readily available cheap ingredients makes it accessible to anyone wherever you are in the world.

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5 Star Tiramisu

This recipe has been brought to me from an amazing 5 star Executive chef who worked on the Pioneering Sun Princess cruise ship, taking no credit for the recipe  just wishing to share to as many people as possible, hoping they enjoy it as much as I did. Being a no cook recipe it is unbelievably easy recipe to do, a great booster for anyone who wants to start making restaurant quality puddings.

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Seaweed coated Trout, Butter Prawns, Coriander Sauce, Soy Reduction and Pickled White Carrot

3 Days to Perfect, 3 Days to Write up,  a labour of love in my eyes.  This dish is my first attempt of creating exquisite food and has opened my eyes to the level of thought that goes into making a truley beautiful dish. Encouraging you to give this a go if your up to it as it may teach you some techniques that you’ve never tried before, as well as being a judge to see if the combination of flavours I selected were up to par or not :). I am proud of this dish, so please, go ahead and use it for ispiration to create one that you are of too.

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Puff Pastry Apple Strudel

This traditional Austrian Dessert is just the thing for the start of the apple season here in England, bringing a touch of class to the dish with the addition of Apple brandy takes it to a whole other level. Incorporating the intimidating puff pastry is made easy using the ready made stuff, keeping you open to making your own however as in taste it is incomparable.

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Crispy Honey Chicken Wings

These Sticky Spicy and Crispy chicken wings are almost too good to be true. A recipe put together by my girlfriend and myself after many attempts makes this a personal favorite. The savory of the fried garlic accompanied by the Shichimi seven spice is a beautiful combination of Asian flavours, all this balanced by the natural sweetness of honey is just utterly moreish.

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Fresh Stewed Lentils with Courgette Spaghetti and Crispy Garlic

A very healthy and tasty vegan pasta recipe that holds all the nutrients you need to get you through your day. Introducing new techniques into your culinary skill book makes this a true excitement to prepare, giving you the flexibility to make this dish your own. As the famous Marco Pierre White said “Cooking is a philosophy, a recipe is just a guide”.

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Crêpes Suzette

A traditional french recipe that has had a place in my heart for as long as I can remember, bringing memories of my dear Grandad and his delightful desserts. I have been lucky enough to get this recipe from the head chef on the Queen Mary 2 cruise ship (courtesy of a treasured news paper article). The bouncy texture of the crepes steeped in a sticky sweet orange sauce with  hints of the dark vanilla and cocoa tones from the Grand Mariner is just undefinable.  Definitely one of my favorite desserts of all time.

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