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  • Blog-This type of cake is an old classic in France — Franckly Delicious
    sourced seasonal produce of the highest quality I can attend to any special dietary requirements work out a dietary plan with you and cater for any event from In home Cooking to Special Occasion dinner parties or other function Feel free to browse around my site If you have comments or questions please drop me a line at franckly delicious gmail com Bon appétit This type of cake is an old classic in France October 08 2013 Franck Gautherot This type of cake is an old classic in France the sort of humble treat that a grandmother would make Traditionally the ingredients are measured in a yogurt jar a small glass cylinder that holds about 125 ml PREPARATION INSTRUCTIONS Preheat the oven to 180 degrees C In a large bowl combine the yogurt sugar and eggs stirring until well blended Add the flour baking powder and zest mixing to just combine Add the oil and stir to incorporate At first it will look like a horrible oily mess but keep stirring and it will come together into a smooth batter Pour and scrape the batter into a buttered 9 inch round cake pan after buttering I sometimes line the bottom

    Original URL path: http://www.francklydelicious.co.uk/franckly-blog/2013/10/8/this-type-of-cake-is-an-old-classic-in-france (2016-02-17)
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  • Blog-Vegylicious... — Franckly Delicious
    browse around my site If you have comments or questions please drop me a line at franckly delicious gmail com Bon appétit Vegylicious October 03 2013 Franck Gautherot Source Tasty and delightfully Vegalicious Having spent a week catering in an all vegetarian house I have new found enthusiasm for vegetarian dishes The yummy vegetables that are now in season are Aubergines late Beetroot Broccoli Brussels sprouts Carrots Cauliflowers Celeriac Chillies and peppers Courgettes late Florence fennel French beans Kohl rabi Leaf beets Leeks Marrows Oriental leaves Parsnips Peas Pumpkins and winter squashes Runner beans Spinach Summer and winter cabbages Summer squashes late Swedes Sweet potatoes Turnips Wild mushrooms Lasagne with Mediterranean vegetables and goat s cheese Serves 6 Preparation 1 hour Cooking 1 hour 30 minutes Ingredients 6 tbsp olive oil 2 red onions roughly chopped 2 courgettes chopped 2 tbsp chopped fresh oregano 2 x 400g cans chopped tomatoes 13 15 sheets dried lasagne 2 free range eggs 3 tbsp focaccia breadcrumbs 2 red orange or yellow peppers deseeded and sliced 2 medium aubergine cut into chunks 2 cloves garlic chopped 8 tbsp vegetarian red wine 4 tbsp sun dried tomato paste 250g vegetarian goat s cheese 150ml single cream 3 tbsp freshly grated vegetarian Parmesan style cheese Method Stage 1 Preheat the oven to 190C fan 170C gas 5 Heat half the oil in a large saucepan and fry the peppers and onions for about 15 minutes until softened Using a slotted spoon transfer them to a plate and set aside Stage 2 Add the remaining oil to the pan and sauté the aubergine for 8 minutes stirring occasionally until golden Add the courgettes and fry for a further 2 minutes Return the reserved peppers and onions to the pan with the garlic and cook for 1 minute

    Original URL path: http://www.francklydelicious.co.uk/franckly-blog/2013/10/3/vegylicious (2016-02-17)
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  • Blog-Going on Safari........ — Franckly Delicious
    cater for any event from In home Cooking to Special Occasion dinner parties or other function Feel free to browse around my site If you have comments or questions please drop me a line at franckly delicious gmail com Bon appétit Going on Safari August 31 2013 Franck Gautherot I was asked by my fishmonger Richard of Gibson s Plaice if I had ever cheffed for a Food Safari I said no and asked how it worked He told me that on Magdalen Road where he is based in Exeter they have a Food Safari once a month and ask a different Chef each time to come and cater for it using their seasonal local produce I was keen so we arranged the date and got organised I designed a three course menu using filleted Mackerel from Gibson s Plaice Beef from Pipers Farm and vegetables to complement the meal from Holland Park Farm situated on the edge of Dartmoor The atmosphere of the Safari was lovely The guests arrived around 7pm and they were given a fish and beef demonstration linked to my menu I was then introduced as tonight s Chef and said a little bit about myself

    Original URL path: http://www.francklydelicious.co.uk/franckly-blog/2013/8/31/going-on-safari (2016-02-17)
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  • Blog-Quack Quack..... — Franckly Delicious
    at franckly delicious gmail com Bon appétit Quack Quack August 09 2013 Franck Gautherot Having just come back from a food filled trip to France and having delighted my taste buds with Fois Gras a truely delectable treat and also some Confit de canard a duck leg that has been cured and then marinated and poached in duck fat seasoned with garlic and other herbs I wanted to talk about Duck and its versatility as a meat Duck is a tasty nutritious meat that is very versatile mouth watering and is likely to wow house guests at any dinner party if you are looking to cook something a little different There are many varieties of duck to choose from the most popular being the Peking Duck as it produces more meat than other duck breeds The meat is mild and tender and lends itself to different methods of preparation which explains why this is such a popular breed I recommend that you source your meat locally as I do to cut down on food miles and support your local butcher Roasted duck breast with plum sauce Prep 10 mins Cook 15 mins 20 mins Ingredients 2 duck breasts 1 thyme sprig 1 star anise 25g butter For the plum sauce 1 shallot finely chopped 1 tbsp olive oil 250g dark red plums halved stoned and cut into small wedges 50g demerara sugar 50ml red wine 300ml beef stock Method For the sauce fry the shallot in the oil for 5 mins or until softened but not coloured Add the plums and sugar stirring for a few mins until the sugar has dissolved Add the red wine and stock then simmer for about 15 mins stirring occasionally until softened and slightly thickened Keep warm or leave at room temperature for up

    Original URL path: http://www.francklydelicious.co.uk/franckly-blog/2013/8/9/quack-quack (2016-02-17)
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  • Blog-A little bit about fish .... — Franckly Delicious
    can attend to any special dietary requirements work out a dietary plan with you and cater for any event from In home Cooking to Special Occasion dinner parties or other function Feel free to browse around my site If you have comments or questions please drop me a line at franckly delicious gmail com Bon appétit A little bit about fish July 01 2013 Franck Gautherot How I wish I were a fish My day would begin Flapping my fins I d make a commotion Out in the ocean It would be cool To swim in a school In the sea I d move so free With just one thought Don t get caught Having recently had a chat with my fishmonger in Exeter I wanted to talk about locally sourced fish He gets his fish from Brixham Fish Market on the South Devon coast in the early hours of each morning The fishermen of Brixham have worked the seas for four centuries and despite the scale of modern industry the fishing port remains strong A popular choice is Mackerel as it is a versatile fish and can be incorporated easily into many delicious dishes from fish pie blanketed with mash to smoked fillets on a bed of salad to a warming hug like risotto Have a go at the below recipe It s easy and franckly quite delicious Smoked mackerel beetroot and fennel puff pastry tart recipe Ingredients 1 375g ready rolled puff pastry sheet 2 1 large fennel bulb fronds attached 3 Knob of butter 4 150g ready cooked baby beetroot 5 1 packet about 330g smoked mackerel skin removed flaked 100g Wensleydale crumbled Method 1 1 Preheat the oven to 200 C fan180 C gas 6 Lay the pastry on 2 a non stick baking sheet and

    Original URL path: http://www.francklydelicious.co.uk/franckly-blog/2013/7/1/a-little-bit-about-fist- (2016-02-17)
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  • Blog — Franckly Delicious
    of a small sharp knife make slits all over the lamb Insert a sliver of garlic and a sprig of rosemary into each slit Weigh the lamb and calculate the cooking time Cook for 20 minutes then reduce the oven temperature to 190 C fan170 C gas 5 and roast for a further 20 minutes per 450g This will give a slightly pink lamb Add an extra 20 minutes if you like it medium Meanwhile cook the potatoes in boiling salted water for 10 15 minutes until tender Drain and spill into a roasting tin drizzle with 2 tablespoons of oil and season Roast for 30 minutes before the lamb is done Cook the beans in boiling salted water drain and refresh under cold running water Drain again and put aside Make the dressing whisk together the remaining oil vinegar sugar mint and plenty of seasoning Take the lamb and potatoes out of the oven Leave the lamb to rest for 15 minutes and the potatoes to cool they both only need to be just warm when served Slice the lamb and put on to a plate Put the tomatoes salad leaves green beans and warm potatoes into a large bowl and toss well Drizzle with enough dressing to coat and toss again Add the lamb to serve Put the rest of dressing into a jug for everyone to help themselves 0 Likes April seasonal food March 31 2013 Franck Gautherot As the days get longer help yourself to fresh seasonal flavours Stuff cockles into a rustic paella serve grilled sardines with lemon wedges and sprouting broccoli or wow with native oysters April s seasonal ingredients peak like soufflés so make the most of them before they run out of puff Get cracking with your crabs pick your own watercress and go wild for morels Fresh Mackerel with Roasted Rhubarb Ingredients For the roasted rhubarb 4 5 stalks rhubarb good shake of light brown sugar For the mackerel 2 fresh mackerel filleted a little plain flour seasoned with salt and freshly ground black pepper for dusting a couple of good glugs of fruity olive oil a few sprigs of rosemary chopped 1 tbsp capers drained splash sherry vinegar Preparation method For the roasted rhubarb preheat the oven to 200C 400F Gas 6 Cut the rhubarb into 15cm 6in or so lengths about the length of a wooden spoon handle and place in a roasting tin with half a tea cup of water and the light brown sugar Roast until just soft enough to take the point of a knife about 10 15 minutes Allow to cool then drain reserving the cooking juices Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat Heat the oil in a large frying pan Gently place the mackerel fillets in the hot pan skin side down and scatter over the rosemary Add the roasted rhubarb to the side of the pan to heat through and add the capers for

    Original URL path: http://www.francklydelicious.co.uk/franckly-blog/?offset=1372669118074 (2016-02-17)
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  • Meat Canapes | Food | finger Food | Canapes | Franckly Delicious — Franckly Delicious
    stopped by for a little taste Food As your Personal Chef I will come to your home and cook a variety of delicious meals using locally sourced seasonal produce of the highest quality I can attend to any special dietary requirements work out a dietary plan with you and cater for any event from In home Cooking to Special Occasion dinner parties or other function Feel free to browse around

    Original URL path: http://www.francklydelicious.co.uk/meat-canapes (2016-02-17)
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  • Fish Canpes | seafood | Canapes | Franckly Delicious — Franckly Delicious
    for a little taste Food As your Personal Chef I will come to your home and cook a variety of delicious meals using locally sourced seasonal produce of the highest quality I can attend to any special dietary requirements work out a dietary plan with you and cater for any event from In home Cooking to Special Occasion dinner parties or other function Feel free to browse around my site

    Original URL path: http://www.francklydelicious.co.uk/fish-canpes (2016-02-17)
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