Author Archives: Kriss

Roasted vegetable lasagne

Is there anything better than roasted aubergine in a nice tomato sauce? I love a good beefy lasagne as much as the next red-blooded individual, but I think that my preference may finally have swung the way of the vegetable when it comes to this dish.

Beurre blanc

I’m really keen to try and increase my knowledge of classic French gastronomy, starting with amazing sauces. Last night I pan-fried some trout fillets and served them with beurre blanc, based on a recipe by Valentine Warner. I don’t recall ever having beurre blanc before now, but it was rich and glossy, sweet and tangy, […]

Beef en daube

I’ve been a self-confessed foodie for years now, and after several suggestions from the usual authors in the past I’ve finally managed to find my way here. I hope that I can provide some interesting recipes and culinary adventures for your general cogitation. Wanting to branch out from my usual beef stew favourite of Carbonnade […]