Crème Brûlée with Lemon Verbena

Beef shank, tripe,

Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon

Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon, anise seed, pepper, fish sauce, ginger, garlic, a splash of glögg and probably a few other things.

Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon, anise seed, pepper, fish sauce, ginger, garlic, a splash of glögg and probably a few other things.

Piri Piri Poussin

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images/video from our Vietnam Trip, April 2008 see the travel blog @ exploringvietnam.blogspot.com/

Something actually turned out okay! Yippee!

Another Cookswell Jikos original handmade animal BBQ. A 3ft tall goose with an energy saving ceramic firebox and handblown Kitengela glass eyes.

Turkey Burger with Haricots Vert and a the few successful beet chips.

with mwx - playing with the decoration

Does Japanese TV show anything else

Cooking lessons at Sunset Beach Club - It's paella time!

Diced peaches cooked with sugar until slightly caramelized; for homemade ice cream.

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This is the cooking class in Kuala Lumpur that we will visit, during our last experience.

Photograph for cook book

Day two of cooking class included crepes, and peach gallettes.

Cooking 15th centery stle.

Fresh animal hide glue cooking in the glue pot.

Avocado, red onion, shrimp and tomato... mixed salad thing

Flaxton Walkers' Camp

Pizza and muffins. Behold, the awesome power of cooking

Blogged! radmegan.blogspot.com/2010/10/candy-is-dandy-cooking-pean...

Day two of cooking class included crepes, and peach gallettes.

My cd of a cooking programme and I was guest in Khwezi FM in KZN, Kranskop, South Africa, the programme comes on air every Friday on 11:30 midday.

Marinated these overnight in red wine (Wolf Blass Cabernet Sauvignon), herbes de provence, garlic clove and pepper then a high heat saute in just a touch of olive oil

For those evenings where there are more vegetables about to go bad, this is the perfect, light dinner solution. Add some ground turkey and my secret maple syrup to a need of thin rice noodles and you get close to perfection.

Day two of cooking class included crepes, and peach gallettes.

Day two of cooking class included crepes, and peach gallettes.

UGA Griffin Kids Cooking Camp - led by Trudy Gill - Photos by Sharon Dowdy and Yancey Barton

Phone photo