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	Bouquet garni by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Bouquet garni you COULD JUST TIE THESE LEAVES AND SPRIGS INTO A BUNCH, THEN TOSS THE SEEDS INTO THE POT, BUT WE PREFER TO MAKE THEM INTO A NEAT PAR­CEL. use THE 'BUTT' OF THE LEEK (the OUTER TWO LEAVES) AS THE WRAP­PING AND KITCHEN STRING TO HOLD IT ALL IN PLACE. A bouquet garni WILL KEEP FRESH FOR SEVERAL DAYS IF STORED IN…	1 vote 2552 views
	Caesar Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Caesar Salad	1 vote 2343 views
	CAESAR SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY CAESAR SALAD	1 vote 2283 views
	Pesto sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Pesto sauce	1 vote 2512 views
	White salad of chicory, celeriac and pears by Lemon Squeezy Easy, elegant starter full of flavours and textures. Move out of your salad comfort zone and impress your guests with this deliciously simple yet flavoursome salad that takes just 20 minutes to prepare.	1 vote 1616 views
	Garlic Vinaigrette by Alice Waters Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames…	1 vote 4524 views