2/3 cup granulated sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice (from about 10 big
lemons, including pulp but not seeds)
1/4 to 1/3 cup pomegranate juice
Mint sprigs (optional)
In a pitcher, mix the sugar and water until the sugar dissolves.
Mix in the lemon juice and grenadine to taste. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
Garnish with mint sprigs, if desired.
Gordon takes on an American classic with some sides. Delicious.
Pav Bhaji, one dish that is just so incredibly delicious
A dish to think about now that the sun is
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ali Baba Restaurant: This restaurant is well-known for its Middle
1. **Le Comptoir Libanais**: This restaurant offers delicious Lebanese cuisine,
1. **Le Palais de l’Inde** – A well-regarded Indian restaurant
Early Life and Education Chef Michael Wignall was born in
Early Life and Background Chef Dieter Koschina was born and
Early Life and Education Born and raised in Germany, Bernhard
اجزا لال جیلی سو گرام ایک لیٹر دودھ کیلے دو
Here is a cold drink that is different and very
Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
Ingredients: 4 limes, juiced 1 cup white sugar 2 tbsp
Ingredients: Cucumber peeled & cut 1 Ginger grated 1 tbsp
Preheat oven to 350 degrees F (175 degrees C). Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper.
In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.
Mix the thyme, mace, star anise and sea salt flakes together in a small bowl. Rub all over the pork belly. If you have time, transfer the pork to a tray and marinate in the fridge for up to 24 hrs, but this is not essential.
Heat the oven to 220C/200C fan/gas 7 and butter a large roasting tin. Cut a thin slice lengthways from both sides of each potato, then sit them flat in the prepared tin in one even layer. Scatter over the thyme and onions, then pour over the chicken stock.
Sit the pork on top of the potatoes, skin-side up and roast for 30 mins. Reduce the oven to 180C/160C fan/gas 4 for 1 hr 30 mins, until the skin is crisp. Transfer the pork to a board, then cover loosely with foil and leave to rest for 20 mins.
Return the tin with the potatoes to the oven and increase the oven temperature to 200C/180C fan/gas 6 for 25-30 mins until crisp. Carve the pork into generous squares (you can use a bread knife to do this more easily) and serve alongside the fondant potatoes and caramelised pickled onions.
Ingredients: 1 lb crabmeat 1 lb Jalapeno peppers 2 tbsp
Ingredients Ingredients 1 egg, beaten 100g breadcrumbs, made from day-old
