Recipes by Alida
United Kingdom Chef
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Stuffed chicken with Parma ham and mushroom sauceEasy and tasty I would recommend this for a dinner party. |
1 vote
1992 views
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Fusilli with fresh tuna, olives and tomatoesAn easy and light pasta dish for every day of the week |
1 vote
2282 views
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Portuguese custard tarts ( pasteis de nata)If you have never tried this they are incredible. It won't be long before you will sink your teeth into another one, then another one.. and then you realise how many calories you have actually wolfed down! You need to dust the puff pastry in icing sugar to get them caramelised which will make them irresistible. They are best eaten… |
1 vote
2275 views
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What's for breakfast? Homemade brioche and cappuccino!I love these! Brioche is a soft and fragrant buttery bread. It is a bit like a sweet bread but a bit more interesting and yummy. Very popular in Italy for breakfast combined with a fluffy cappuccino. Homemade are just heaven and they keep soft for a few days. |
1 vote
1668 views
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Homemade fish and chipsA nice treat for all the family |
1 vote
3443 views
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Orange sea bream with potato crustAs I was in the mood for something different, I marinated the fish in orange and wine and cooked it in the oven between two layers of sliced potatoes which turned nice and crispy in the oven. To help slicing the potatoes I have used a mandolin, but of course, you can do this with a knife too. |
1 vote
2042 views
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Pork chops in aromatic beer sauceI have cooked these pork chops in beer which is an old fashion way of doing pork and seems to combine well with it. |
3 votes
4265 views
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Yogurt and lemon cake... very lemony!To get over a rainy weekend I thought of making this lemon cake with some juicy Italian lemons a friend of mine brought me recently. I have added a small pot of yogurt for extra flavour and there you go, you can soon forget about the weather outside, enjoy this very lemony cake and think about the sunny place where they come from. |
2 votes
2663 views
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Asparagus risottoI find cooking asparagus in a risotto makes the dish particularly creamy. As for any risotto you have to add a nod of butter at the end. In Italy we call this "mantecare" which means stirring the butter into the risotto after it has been cooked. This will make it creamy and translucent and will add extra flavour. |
1 vote
2029 views
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Mediterranean spinach souffle' in filo pastrySouffle' can be savoury or sweet and its consistency should be fluffy and soft. You can make your souffle' by using your favourite ingredients and by adding the firmly beaten white of the eggs at the end. The heat of the oven will cause the air trapped in the egg white to expand, making the soufflé rise. It is very important… |
1 vote
2550 views
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