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Roast potato wedges are the perfect accomplishment to any meal. Here I cook them 3 times to have a crispy exterior with a soft interior. I am partnering with Avalanche Potatoes in their “Perfect Partners” Campaign to tell you more about why these potatoes are perfect for all types of cooking, especially roasting. TuberTek, the true potato company, is … Continue reading Roast Potato Wedges | Perfect Partners Campaign
The star of our truffle usage was without a doubt this wonderful Truffle And Mushroom Sauce that I made to accompany a very rare roast beef fillet. We were lucky enough to be in Italy during truffle season. For my Truffle and Mushroom Sauce I used Italian Black Summer truffles. These have a rough skin … Continue reading Truffle And Mushroom Sauce
I could visit Italy over and over again. But as that is not always possible, I have to bring Italy to me. The beautiful truffles from the Umbria region had to be consumed within three days of opening them and so a truffle pasta dish was in order. This Tandy Tuesday meal is for a special … Continue reading Truffle Pasta For Tandy Tuesday
As I had to use the bottle of truffles we bought back from Italy within three days, we had a feast of truffles in all our meals for the weekend. Sunday breakfast was a beautiful truffle omelette served just like this: there are many perfect ways of making an omelette. I use two eggs per … Continue reading Truffle Omelette Using Summer Truffles
Umbria is a region in Italy synonymous with truffles. These are the beautiful 'diamonds' I have bought back with me. The white truffle from Piedmont in Italy is the most highly sought after and the most expensive of all the truffles. The next in the line is the black truffle which is named after the … Continue reading The Diamond of the Kitchen – The Truffle