We love to cook, entertain and share, so I have listed some of my favourite recipes here to share with you.
My original idea was for my book to be a happiness book, which had a bit of my life and a bit of philosophy, with each chapter starting with a great quote and ending with a favourite recipe but as the idea formed, sadly, the recipes were dropped.
There are SO MANY recipe books for sale, that I really didn’t want to waste paper and print another of them – especially, since so many of my recipes are inspired from other sources, so putting them into a website seemed an obvious notion.
The French Experience, Italian Experience and German Experience which I refer to were inspired from the “Philleas Fogg Society” which I set up in order so that friends could meet every 2 weeks to enjoy a gastronomic tour of the world.
This is one of my favourite recipes of all time and it is completely vegetarian. My take on the regular recipe is to add courgettes which work really well.
I love to bake fresh focaccia or ciabatta to serve with this dish when it comes straight out of the oven and it is a wonderful meal, simply served with a fresh salad
After moving to Kent, I discovered a traditional English recipe for Rabbit Pie which was AMAZING! Since we kept rabbits in the garden, rabbit was strictly off the menu, however chicken makes a very suitable alternative to rabbit and this dish really is super-easy to make and also quite impressive.
This is nothing like the British style salad and is symphony on a plate when served with schnitzel!
This is my favourite Greek recipe and takes very little time to prepare, though you must plan ahead as it takes a full 5 hours to make but the meat is majestically soft when ready.
Legend has it that John Montagu, the 4th Earl of Sandwich invented the eponymous sandwich by putting a piece of meat between 2 pieces of bread so that he didn’t have to leave the card table in order to eat. However, for me, I consider the sandwich to be an exciting and creative culinary snack!
I discovered the dish of Tortellini Alle Panna whilst on holiday with my first girlfriend in Italy one summer. At the very end of the season, we visited a tiny beach resort and I enjoyed it several times since I had never tasted anything like this before. I knew that I wouldn’t return, so I persuaded the Chef to share his recipe with me and I have prepared this ever since
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We ate a lot of international food when I was growing up and whilst my mum was a very experimental cook, able to create wonderful food of every cuisine, my Dad would stick to the food that he knew. This is his families chicken curry recipe and is a family favourite of ours and always reminds me of him.
Growing up, I spent a lot of time in Bavaria and whenever I would go skiing, traditional Schnitzel became by go-to dish of choice.Whilst it is traditionally served with veal, it works brilliantly with pork or turkey and it is utterly delicious!
Salads can be amazing and I consider them to be an art form. Let me know you how to make a salad into an experience!
Not just a potato...