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milk 1-2 c cheese, grated 3 tbsp butter Salt and pepper to taste 3c chanterelles 2-3 tbsp butter 1) Heat Add whey 2 c at a time and sweet potato pieces, and cook over medium-low heat, stirring regularly, until Reduce heat and cover. 2) Sauté chanterelles in butter, and add them and their liquid to the risotto,

were reacting the same way as the ones from my second attempt, dispersing in the hot water instead of melting I will obviously be playing around with this again and see how it goes, but for a nice meal, it is worth

tsp lemon zest 2 tsp lemon juice Blueberries to top 1) While your cupcakes (or cake) are in the oven, beat Add in the white wine and zest and beat well. Taste and adjust sugar, zest or wine.

the butter a cube or two at a time, waiting to add the next cube until the previous ones have mostly melted Continue whisking and adding butter cubes until all the butter is added and melted, and the curd begins

chopped 1/2 head of garlic, chopped 1 - 1 1/2 c red cooking wine 1 tsp thyme salt and pepper to taste 1) Heat Add mushrooms and sauté for 10 minutes or so until mushrooms. 2) Add the thyme and wine, reduce heat

Making mozzarella involves melting and then stretching curds, and I suppose that it was this extra step I wonder if I over stretched them in my anxiety to get it right, or if I over melted the curds before The mozzarella melted to perfection and played well with the other flavours.

) In a small saucepan, place the oats, milk, most of the chestnuts and raisins and cook over medium heat in a saucepan and soak overnight. 2) In the morning, bring the saucepan up to a simmer over medium heat

of garlic, chopped 2 potatoes, chopped 1,5 l whey (about 6c) 400-500 g spinach 1 tsp sumac Pepper 1) Heat Cook only long enough to blanch the spinach, then remove from the heat and blitz until smooth. 3) Season

Little One woke up while I was heating the milk, and while it was at a low enough heat not to boil over

Provence, thyme and sumac, salt and pepper to taste. 2) Wilt spinach and sauté briefly with butter. 3) Heat Fry onions over medium high heat until crispy. 4) Assemble bowls, first a dollop of yogurt, then some