The perfect Brussels sprouts

Hello Foodies, This week is about cooking green using the methods of cookery “blanching” and “refreshing”. An easy way to parboiled your vegetables and to maximise the preservation of colours, nutrients and vitamins. “Far out, Brussel sprouts”, I know some of you hate them and others love them. I must say growing up I hated them. They were often insipid, …

poached eggs

Poach Eggs-How to poach eggs perfectly

Poached eggs are just the best. Especially, if the eggs are fresh as the morning. Poached eggs are the healthiest way to cook eggs. The yolk is slightly cooked and enclosed in the white, ready to run away at first poke. Poached eggs are very nutritious and delicious anytime of the day, yet I love them for breakfast. I am …

Lobster stock- A great base for sauces and soups

this week recipe is about going back to basics. Often people ask me how do I make such a good sauce or soup or even what is the secret to your risotto? The Key is always to make a good stock (Broth). But what is a stock? Imagine a tea bag, you place some herbs in a liquid to infuse for a certain amount of time. Well this is the same concept with bones or shells with some herbs and vegetables to extract a maximum of flavour. I have been a head sauce chef for few years and perfected the art of sauce. This week I am sharing my recipe for a great lobster stock.

How to make a Bechamel sauce-One of the 5 French mother sauce

This recipe is about the Bechamel sauce (White sauce), one of the 5 French mother sauce (Bechamel, veloute, espagnol, hollandaise and tomato). Why is it so called “Mother Sauce”? 

Because from it you can create a “Derivative sauce” by adding other ingredients. Such as adding egg yolks and Cheese and you have the famous “Mornay sauce” (my next recipe). Or, add chopped fresh parsley and you have a parsley sauce. Add, mustard and a little cream and you have a mustard sauce. This recipe is a classic. 

How to make a Mornay sauce

This recipe is about the Mornay sauce. This sauce is a “Derivative sauce” of the bechamel sauce. This recipe is a classic. Christmas is arriving soon in 5 days from now and i have been urge to put a mornay sauce recipe on as many of you are thinking of having Lobster with mornay sauce for your Christmas celebration.