Restaurant food at home
Normally you have toast and chutney with any chicken liver pate. Unfortunately we are gluten-free in the house at the moment so I wondered how I could create the missing crunch from the bread. The brulee was the answer, it was understandably very sweet so complemented beautifully with the sour […]
Difficulty: 3/5 This impressive looking and sounding dish is actually straight forward. The only tricky bit is not over cooking the mousse. Luckily the thermometer trick lets you know when its done to perfection. Spinach Mousse: 100g spinach/ 2 eggs/ 100ml cream/ s+p. Mash: 500g potatoes( i use rooster)/ 2tbsp […]