Mollet Eggs Florentine by B Innes

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The…

Kappa (Cucumber) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kappa (Cucumber)

Un Stuffed Bell Pepper Soup by Brett Ede

Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Potato puree

Lobster Golden Gate by Gianfranco Pulina

Preparation: Boil the lobster in boiling water alive if possible. The times depend on the size of about 20/25 minutes. Cut the lobster in half along with shears, then, at will into smaller pieces. Season with plenty of extra virgin oil, salt and lemon juice

. Ika-Kyu (Squid, Cucumber) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

. Ika-Kyu (Squid, Cucumber)

Tumeric Rice by Brett Ede

fish in yellow curry by sunil k.nayar

fish in yellow curry sauce

My Corn on the Cob by Robert Long

As a caterer and chef, this is how I prepared and served corn on the cob. The sweetest best tasting corn you ever ate.