PlanetCookery

Discovering Culture through food

Category: Starter

Royal Potato and Apple Salad

A very special time of the year indeed with the famed jersey royal potato rolling into our pantry. The combination may seem at first out of the ordinary, but enveloped  in a rich saffron sauce marries the pair of quality ingredients like nothing you’ve tasted before. It is a great dish for dinner parties as the majority of the elements can be created in advance.

Health: The humble jersey potato is high in Vitamin B, helping maintain a healthy skin and nervous system.

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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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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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Roasted Butternut Squash Soup with Roasted Chestnuts and Crème fraîche

The  leaves are falling while the nights are getting cozy as the seasonal soups role in. A technical repost of my pilot recipe for Planetcookery still holds the magic that it did all those months ago. This recipe involves making your own vegetable stock, something that I feel is an absolute necessity for a beautiful soup.  The addition of  tangy Crème fraîche to contrast the sweet squash just gives it that satisfying nature. This is a great one for dinner parties as the prepared plates can be sent out and the soup poured at the dinner table for the added touch of performance.

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