by Karie Engels The history of Valentine’s Day is obscure, and further clouded by various...
Category - Cooking and Recipes
Connoisseur Magazine Recipe: Sze Chuan Rack of Lamb
SERVES 1 INGREDIENTS 160 gm Lamb Rack1 tbsp Corn Oil1 tbsp Ginger1 tbsp GarlicTo taste Salt and...
Connoisseur Magazine Recipe: Penne Giardiniera
SERVES 6 SPINACH BALLS 100 g breadcrumbs – dry2 eggs1/2 garlic clove very finely chopped50 g finely...
Connoisseur Magazine Recipe: Morel And Cep Risotto
SERVES 4 INGREDIENTS 300g fresh ceps, cleaned, sliced55g dried morels, soaked in warm water for 30...
Connoisseur Magazine Recipe: Gruyère Fondue with Fino Sherry and...
Connoisseur Magazine Recipe: “Gruyère Fondue with Fino Sherry and Clove” SERVES 4...
Connoisseur Magazine Recipe: Crab Salad with Paprika and Toasted...
SERVES 4 – 6 Best paired with MANZANILLA SHERRY CRAB SALAD 250g white crab meat 250g brown...