Beef and Potato Gratin

Today's recipe was inspired yet again on my willingness to try new things. So many times you hear how classic recipes shouldn't be bastardised by adding or subtracting ingredients rendering them inauthentic. Rubish I say! For all we know hundreds of years ago someone added something, to so called classic dish, and elevated it to new heights. Here I've done just that. A reimagined classic as I like to call it. I took the humble cottage pie and instead of a mashed potato topping, I took herb infused cream and Gruyère cheese potatoes, taking a cue from the French potato gratin, all with a small Portuguese accent ;) It turned out amazing and will become a classic in it's own right. Happy cooking

Homemade Salt Cod (Bacalhau)

Today's blog post is in direct response to my followers who've said they can't seem to find salt cod near them. This can be incredibly frustrating. Although you can find it online and buy it in major cities like London, it just isn't available at your local supermarket. To be completly honest, my local source has the worst quality salt cod on the planet at a riduculous price of £18 a kilo! I find it extortionate really, as in this day in age, importation of salt cod doesn't demand this steep price. So, not wanting to make that 40 minute journey into London and guess at the quality of the cod I'll come across, I have recently started curing my own fresh cod at home. Please don't be intimidate

Sexy Grilled Peaches Honey Rum Mascarpone

With summer around the corner the smell of BBQ's fills the air. I grill everyday in the summer, rain or shine. Everything just tastes better, from chicken to fruit. To me, nothing screams summer like peaches. Ripe, juicy, and seriously delicious, this sexy recipe will leave your tastebuds screaming for more. Make a few or make a lot, they are truly irresistible. XOXO Sexy Grilled Peaches Honey Rum Mascarpone Serves 6 3 Ripe peaches halved and pitted 2 Tbsp. of sugar 2 tsp. Vanilla extract 250 g. Italian Mascarpone cheese (I used Galbani brand) room temperature 60 ml. Double cream 25 ml. Dark Rum Honey as desired Cinnamon as desired Start by making Mascarpone cream: 1. In a bowl, mix Mascarpo

Portuguese Salt Cod Fritters with Aioli ❦ Pastéis de Bacalhau com Maionese de Alhos

Whenever I get asked what my favourite food is I start to imagine many dishes. How can I pick just one? Truth is if I must name a few favourites, then Pastéis de Bacalhau, as we call them in Portuguese, would be at the top of the list. I love savoury foods more than sweets, which might explain my infatuation with these. Golden fried pillows from heaven, crispy on the outside and soft on the inside. I could eat them everyday and actually prefer them cold. I recently started serving these with a little Spanish allioli, (also referred to as Aiolli in English). This is not traditional, but is certainly delicious. Isn't that what should matter? xoxo Portuguese Salt Cod Fritters with Garlic Aioli

Mussels with Blue Cheese and Portuguese Vinho Verde

When you first think of mussels you do not think...cheese! Guess what? It works! You will be so surprised at just how well it complements the mussels. Adding bacon just elevates this recipe to celestial heights. I swear you will want to drink this sauce! Do not forget to have plenty of crusty bread to mop up all of the lovely sauce. Take it a step further and fry up some crispy, thin french fries "frites". Serves 2 as a main meal or 4 as a starter. Easy enough for a weeknight and elegant enough for company. OH MY YUMMMM. Enjoy xoxo Mussels with Blue Cheese and Portuguese Vinho Verde Serves 2 1 kg. Fresh live mussels, cleaned and debearded 1 Large red onion 100 g. Smoked bacon diced 150

Crawley,West Sussex UK

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