By Food Sail Love • Narelle shows us the French way of cooking and eating the whole artichoke – just like Patrick prepared for her on their very first date. To this day, it remains one of their favourite simple light meals.
By Eric “Cookie” Fleury • For 10 people. Potatoes 2 kilos Used baby potatoes cut them in1/2 and keep the skin in, washed them and boiled them for 10 Mn in a salted water. Drain Them and finished to cooked them in the Chicken stock 2/3 liters. When the potatoes are ready ( test them with […]
By Jeanette @ Galley and Beyond • I attended a family dinner over Christmas and wanted to bring something eatable but a little different so made this version of a Tarte Tatin. It can definitely be improved upon in all aspects but though I should share it for you all to mull over as it was […]
By Laura Santtini • Parmigiano Reggiano Ice Cream with Balsamic Strawberries & Black Pepper Ingredients: Serves 4-6 500ml whipping cream 115g golden organic granulated sugar 115g finely grated Parmigiano Reggiano cheese 800g ripe strawberries chopped freshly ground black pepper 1tbsp good aged balsamic vinegar Method: Bring the cream to the boil with the sugar, stirring constantly, then […]
By Chef Spoons • Chef Spoons started because I got tired of people jacking my favorite spoons. The first “prototype” was simply one of our pieces of art attached to the handle of someone else’s spoon. But I didn’t like the feel of the art on the spoon, so I started embedding the art in […]
By Mike Rich • Last weekend, 10th & 11th of September the number 1 ranked team in France, Oncle Jed’s BBQ attended the 1st Brexia 4Star BBQ Championship held at the beautiful Mille Miglia Museum in Brescia, Italy. 26 teams from 7 countries from all over Europe were in attendance. As with all Kansas […]
By Laura Santtini • Umami Roast Potatoes Ingredients: 1kg floury potatoes, such as Maris Piper or King Edward 120g olive oil salt 2 tbsp parmesan cheese, finely grated 1 tbsp Taste #5 Umami Dust™ freshly ground black pepper Method: Turn the oven on to 220°C/425°F/gas mark 7 and place a roasting tray with the fat in it […]
By Sara Parks – SParks Cuisine • When it’s summer and it’s hot – this is one of my favourites! I just can’t stop using this simple spiralizer to make yummy crispy Salads.. Here I use a couple of zucchinis and then adding lemon juice and zest and a couple of big spoon fulls of […]
By Nordic Temptations • If you want your diet to be low in fat and high in B-12, omega-3, omega-6 and essential fatty acids, you might think your only choice is a trip to the fish market. But a recent study from the University of Tromsø shows that reindeer is one of the healthiest kinds […]
By Flim’s Thai Kitchen • Ingredients for one portion : Chinese/ Asian market is the best place to buy the ingredients. Tamarin sauce Fish sauce Oyster sauce Rice noodles Shrimp or chicken Green onion Carrot Bean sprouts Red paprika Spicy paprika ( if desired ) Vegetable oil Egg – 1 per portion For the preparation […]
Vendace roe – The Nordic caviar by Nordic Temptations • The vendace, (Coregonus albula) also known as the European cisco, is a species of freshwater whitefish in the family Salmonidae. Vendace is found in freshwater lakes in northern Europe and in diluted brackish water in the Gulfs of Finland and Bothnia. It rarely grows more than […]
By Nordic Temptations • Västerbottensost® cheese is a granular hard cheese of cow’s milk with a strong aromatic taste which has been stored for at least 14 months. The cheese has a characteristic pungent taste with an undertone of truffles which comes through best when there is a perfect balance between the bitter part of […]
By Nordic Temptations • Hundreds of mushroom species growing in the wild in the Nordic countries are suitable for consumption. The total annual yield of edible mushrooms (only in Finland) is estimated at 1,000 million kg, which amounts to an average of 50 kg/ha. Boletes, milk-caps, golden chanterelles, trumpet chanterelles, hedgehog fungus, and sheep polypore […]
By Nordic Temptations • Dark and rich in taste, the Malax Loaf is made from wholegrain rye, baked on sourdough with no preservatives or additives. The flavour is both sweet and sour, the original production methods give the bread its natural, refined taste which only gets better with age. Today it is one of Finland’s most popular […]
By Nordic Temptations • The blue berries we have for sale are deliberately sold under false name, or would you know what we talk about if we called them bilberries? Wild bilberries (Vaccinium myrtillus) are many times richer in beneficial components than industrially grown blueberries. The wild bilberry is rich in trace elements, vitamins A […]
Mouth watering video made by Hospitality Media featuring Hayden Groves, former National Chef of the Year in 2013, prepares a seasonal dish using venison from the Denham Estate.
By Froggy Gourmet • “I have to write this post as a short guide and reminder about the Kobe Beef on the market because not all of us are currently reading Japanese….” Chefs & Customers need to know that most part of the “Kobe Beef Meat” on the market is in fact a common Japanese […]
By Hospitality Media – Fairtrade Breakfast, The Bicycle Bakery – High Protein •
Video by The Culinary Institute of America and their Food is life blog • Food Is Life™ — Create and Savor Yours at The Culinary Institute of America
By JKQ Design / Galley and Beyond • As a yacht chef you have very little time on your hands so to take photos of your creations during service is seldom feasible and in your downtime it may not be your highest priority to recreate that superb dish just to take a photo of it, […]
Butterscotch Pudding with Salted Caramel! Donal Skehan in his Back to basic’s series with Kerrygold.
By Hospitality Media – Fairtrade Breakfast, The Bicycle Bakery – pancakes •
If you are heading to the Adriatic this summer and enjoy your Asian cooking you might want to take note. Caraway is in Slavic languages often referred to as “Cumin” whereas normal Cumin is “Roman Cumin” so if you happily find Cumin on the supermarket shelf in Croatia or Montenegro it may actually be Caraway […]
How to make Carrot Air with Tangerine Granita – Molecular Gastronomy light foam by MolecularRecipes.
How to make Reverse Spherification to Make Spheres with Liquid Inside by MolecularRecipes.
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