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Chicken and pistachio terrine Made a day in advance, this rich, delicious terrine is ideal for lunch with friends or a fancy picnic. To make it extra special, serve with slices of Gruyère.
Baked eggplant with pork or meat-free
To save on washing up, cut two large eggplants in half and scoop out the flesh. Brush with olive oil, season, cover with foil and bake in a medium oven for 10-15 minutes. Roughly chop the flesh and put to one side.
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Veal cutlets are great for grilling or barbecuing and their flavour is enhanced with herbs and marinades. I marinate the Italian-style cutlets after cooking — the herby olive oil mixes with the hot juices from the meat and creates an instant sauce.
Personalised mixer notebook | hardtofind.
A personalised notebook with a choice of three mixer colours. The perfect place to jot down your favourite baking recipes and tips. This high quality hardback notebook is wire bound and contains 70 l...