Free Recipes Archive
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in Read More …
1 small sprig thyme 1 small sprig rosemary 1 small bay leaf 1 large clove garlic, blanched 1 strip fresh orange peel (1 inch x 4 inches) 1 pint white wine vinegar Wash and dry the thyme and rosemary, place Read More …
Maple-flavoured fudge is a Canadian classic. The real maple syrup in this recipe produces a creamy confection that is also easy to make. 500 ml (2 cups) maple syrup 175 ml (3/4 cup) half-and-half (10 per cent) cream 30 ml Read More …
250 gr pure chocolate (If you have access to Belgian ingredients: Callebout has made a variety of pure chocolate especially for cooking, and this is exactly what you need for this recipe) 3 eggs 50 gr. white granulated sugar; 10 Read More …