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Cooking with Raymond Blanc
By Catherine O'Dolan on 07/08/2010 12:11:55
A lifelong love of good food and a rich culinary heritage encouraged Michelin-star chef Raymond Blanc to open his own cookery class to inspire and educate mini chefs
meal together, you are creating a closer society. A closer family first then a closer society.ResourcesLa Petite Ecole children’s cookery school runs one-day non-residential courses between August 14–17 and costs £195 per child. For details, tel: 01844
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Junior Chefs cook up some delicious treats at the Royal Garden Hotel, Kensington
By Catherine O'Dolan on 09/02/2012 18:06:26
Rustle up delightful cookies and delectable chocolates at these chef masterclasses for children – you even get to lick the spoon!
of that sugar rush. The Junior Chef Package at the Royal Garden Hotel in Kensington runs on April 13–15, including two nights, one dinner and cookery class for two children, costs £580 for a family of four.
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Mary McCartney's delicious family recipes: Sunday Roast, Meatballs and Cheesy Quesadillas
By Catherine O'Dolan on 23/08/2010 15:38:22
Dine in with tasty vegetarian home-cooked foods from Mary McCartney's meat-free kitchen
Sunday Roast TerrineServes a family of 4Ingredients4 Linda McCartney Veggie Burgers (or similar soya mince burgers), cooked as per instructions on pack and broken into pieces with a fork1 medium onion, chopped finely12 button mushrooms chopped
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Top chefs at home: Jérôme Ponchelle
By Catherine O'Dolan on 09/09/2010 11:38:49
Jérôme Ponchelle, Executive Chef at The Capital Restaurant, and father of Alexis, four, and Téo, three, on home-cooked food and the recipe for his favourite family pudding
.Steamed Chocolate Sponge PuddingServes 6Ingredients100g (3oz) unsalted butter150g (5oz) caster sugar2 eggs1 egg yolk200g (7oz) self-raising flour50g (2oz) cocoa powder50g (2oz) grated chocolateMethodMix together the butter and sugar work until it forms a creamy
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Question time with Marcus Wareing
By Catherine O’Dolan on 06/05/2008 15:59:14
More exclusive musings from the award-winning chef and father-of-three
. And if I have 25 guys, I have more problems than if I put girls into the equation. But there are no mothers. That doesn’t work, not at my end of the industry. The guys don’t work seven or eight hours a day; they work 17 or 18 hours a day.Would you like your
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A foodie conversation with awarding-winning author, Amanda Grant
By Catherine O'Dolan on 20/05/2012 18:02:31
Award-winning author Amanda Grants talks about her fondest childhood food memories and setting the world – or rather the kitchen – on fire!
varied diet.Amanda Grant is author of Cook School (Ryland Peters & Small, £14.99)
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Top chefs at home: Tristan Welch
By Catherine O'Dolan on 09/09/2010 11:45:46
Tristan Welch, Head Chef of Launceston Place, and father of twins Felix and Tintin, 15 months, talks fine dining with his family and reveals a recipe for tasty Cheddar meatballs
With Cheddar MeatballsServes 4IngredientsFor the meatballs:1 medium onion, finely choppedA knob of butterA pinch of salt280g (10oz) sausage meat50g (2oz) mature Cheddar cheese grated30g (1oz) breadcrumbs Olive oil5 medium-sized tomatoesFor the spaghetti:400g
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Dining with Antonio Carluccio
By Catherine O'Dolan on 17/01/2011 17:31:59
Our favourite Italian chef Antonio Carluccio shares a few of his favourite things
to send me off with a packed lunch on the train. There was always fresh fruit. Do you have any cooking heroes? Pellegrino Artusi, the author of a famous Italian cookbook called La scienza In Cucina E L'arte Di Mangiare Bene (The Science of Cooking
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Best Family Restaurant Winner: PizzaExpress
By Catherine O'Dolan on 27/05/2011 16:51:13
Emma Woods, Marketing Director of PizzaExpress, winners of the Best Restaurant category of the Junior Design Awards, shares her tips on family-friendly dining
Emma Woods, mother of Megan, 12, Ella, nine, Conor, six, and Charlie, four, shares her foodie favouritesWhat’s your earliest food memory? My Dad making homemade pizza. It was pretty basic – just a homemade dough base and tinned tomatoes and grated
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Raymond Blanc's Haddock & Leek Fishcakes
By Catherine O'Dolan on 07/08/2010 12:58:39
Mmmm, delicious! Divine recipes from Michelin-star chef Raymond Blanc
100g leeks, washed and sliced into 2mm10g water5 g unsalted butter1 pinch of white fine ground pepper1 pinch of salt225g Desiree potatoes, cooked in their skins, and grated40g Gruyere cheese, gratedFor the eggwash20g whole milk1 free range size 3
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