This wonderfully flavourful, crunchy, and colourful salad can be easily adapted to suit your purpose, whether it be as a salad or as a main summertime dish. The salad is said to date back to the late 1800s when it was created by Oscar Tschirky, the head chef of the infamous Waldorf hotel at [...]
For this rich terrine, use a sharp blue cheese like Bleu d’Auvergne, Roquefort or Shadows of Blue. Serve it as a cheese course with my walnut and onion bread,or with a pear, rocket and salad. Ingredients: 250g blue cheese 125g butter 1 tbsp brandy or cognac 65ml cream or ¼ cup [...]
This is a versatile bread served either fresh or toasted and is a wonderful accompaniment to cheese and wine. I always serve it with the ‘Blue cheese and walnut terrine’, which you will find in the website recipe collection as well. Bread is not time-consuming to make, but it does require a little forward [...]
