Author Archives: colourmedianew
Dec
This Spiced Turkey Salad will be a wonderful addition to your dinner menu. It is a delicious and refreshing way to use up cooked brown turkey meat. Ras-el-hanout is a Morrocan spice mix. It means “top of the shop” or high class and a good mixture will contain about 20 spices but it can contain […]
Dec
Christmas is a time for enjoying food, family and friendship. However, the rise of the lifestyle blogger and those seemingly perfect TV chefs, has put the pressure on us all to produce the perfect party for our Christmas guests. It is no longer enough to just pull out the Ritz crackers and a bottle of […]
Oct
As everyone knows, perhaps the most worthwhile investment you can make to help your culinary skills is in a range of good quality knives to make all those preparation and finishing tasks easier. They need not cost a fortune, but will repay you time and again and, with a little care, last for ages. Here […]
Oct
The winner of the Great British Bake-off will be, most probably, Prue Leith or Paul Hollywood. As judges they have a high profile and the knock-on benefit of book sales and TV appearances is significant. Paul Hollywood has allegedly amassed a fortune of £10m since joining the programme in 2010. More recently, I have noticed […]
Jun
We all think of strawberries at this time of year, with them freshly in season and at their finest. My Grandmother always served strawberries with a twist of black pepper, which really brings out their flavour and reminds me of her summer kitchen. I hope with this recipe you are able to get the same […]
Jan
‘Gie her a Haggis’ It’s that time of year again to dust down your kilts and prepare yourself for all things haggis and whisky to celebrate Burns Night! Typically cold and dark, on the evening of 25 January Scotland will once again celebrate the life and work of the 18th Century poet Robert Burns. Burns […]
Jan
This makes a lovely smart vegetarian dinner party main course dish. If you prefer you could serve it with polenta or on a piece of toasted sourdough bread as a starter. If putting in the pastry make sure there is not too much liquid around the mushrooms – just enough to coat them. If serving […]
Jan
Prosecco and peach jellies based on the classic Venetian cocktail, the Bellini, served with grilled pears and almond and citrus biscotti. Instructions: Make the raspberry coulis: put the raspberries, icing sugar and lemon juice in a pan and heat until the raspberries start to break down. Pass through a fine sieve to remove the pips. […]