Pumpkin / Butternut Squash Soup

Pumpkin / Butternut Squash Soup

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]   Ingredients: 3 cups / 450 g pumpkin or butternut squash, diced 1 onion, sliced 2 cloves garlic, chopped 1/2 – 1 fresh chili, de-seeded and chopped finely 1 bayleaf 2 cups / 490 

Calzone with Sun-dried Tomatoes & Vegetables

Calzone with Sun-dried Tomatoes & Vegetables

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: Dough: 1 lb or 3 1/2 cups (450 g) strong white flour 2 tsp easy-blend dried yeast 1 tsp caster (superfine) sugar 1/4 pint or 2/3 cup (150 ml) vegetable stock 1/4 pint 

Roast Lamb with Rosemary

Roast Lamb with Rosemary

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: ½ leg of lamb, about (1.5 kg) 3-3 ½ lb 2 garlic cloves, cut lengthways into thin slivers 7 tbsp (105 ml) olive oil Leaves from 4 sprigs fresh rosemary, finely chopped About 

Curried Cheese Fondue

Curried Cheese Fondue

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]   Ingredients: 1 clove garlic, halved 155 ml (5fl.oz/ ⅔ cup) dry white wine 1 teaspoon lemon juice 2 teaspoon curry paste 250g (8 oz / 2 cups) grated Gruyère cheese 185g (6 oz 

Blue Cheese Fondue

Blue Cheese Fondue

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1 cup (8 fl oz) (250 g) milk 1 cup (8 fl oz) (250 g) cream cheese 2 cups (8 oz) (250 g) grated Danish Blue Cheese ½ tsp garlic salt 3 tbsp 

Classic Swiss Fondue

Classic Swiss Fondue

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1 clove garlic, halved I cup (8 fl oz) (250 ml) dry white wine 1 teaspoon lemon juice 2 cups (8 oz) (250 g) grated Gruyere cheese 2 cups (8 oz) (250 g) 

Veal with Tomatoes and White Wine (Osso Bucco)

Veal with Tomatoes and White Wine (Osso Bucco)

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 2 tbsp (30 ml) plain flour 4 pieces of veal shank (osso bucco) 2 small onions 2 tbsp (30 ml) olive oil 1 large celery stick, finely chopped 1 medium carrot, finely chopped