An exciting array of easily accessible ingredients is mixed together into a delicious sauce for a barbecue party! Beef, chicken, pork - whatever you're barbecuing, this sauce will bring out great flavours.
A custard pie that's best served chilled.
A fondant style petit four icing that can be easily coloured or flavoured. Pour over petits fours, and then decorate them with nuts, candied fruit or coconut.
This recipe is handed down from my mum's mum. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round as dim sum in Chinese restaurants. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
Bullys Restaurant on Cardiff Road offers an exciting dining experience. On the menu is selection of mouth watering cuisine cooked by Chef Nordine Zouaoui using a fusion of French and Welsh ingredients
This is a popular Catalan garlic sauce that goes very well with grilled meat and roasted pepper and aubergine (Escalivada). I have seen many spellings for this (i.e. alioli, aioli...) but the real name is "All i Oli" - from the Catalan for Garlic and Oil - and these 2 are the only ingredients although there are variations and some places add egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.
Digestives for the base, then cream, cocoa powder, chocolate, cream cheese and baileys for the top.
Tasty food for all! You can use as much of each ingredient as you like
I know it's very very very easy to make but someone might need a recipe for it!
Use thumb and point of knife to crimp edge of pie into a scalloped pattern. Crisp and light shortcrust pastry tops a mixture of richly flavoured meats in this all-time classic winter dish. Be sure to cook the filling slowly and thoroughly to allow the different flavours to intermingle. SERVES 4