Recipes, Food Photos & Discussion at Nibbledish

Sun bathed Sardines

Fri, 02 Jul 2010 08:34:50 +0100

In a medium skillet heat up the oil with the chili flakes, take care not to let them burn. Add then the sliced spring onions, the celery and the white wine. Stirring on a high flame, let the wine evaporate almost completely before adding the tomatoes along with the oranges.…

Bluefin Tuna alla Siciliana

Fri, 02 Jul 2010 08:22:39 +0100

Start by preparing the polenta; check the polenta package for the proper instruction but usually you will have to bring the water to a boil, salt it, add the saffron and stirring carefully the polenta flour in a smooth flow.
Pour the polenta in an oiled surface or over a…

Chicken scaloppini in a Strawberry reduction sauce

Fri, 02 Jul 2010 08:12:15 +0100

We need to start with the pomegranate, the scaloppini will cook in a matter of minutes if the chicken is sliced thinly.
To seed the pomegranates, open them up using a fork by piercing them with its tines and using it as a lever to break the fruit in…

Chocolate-Calamari soup

Fri, 02 Jul 2010 08:02:47 +0100

In a little pot swear the onions in the melted butter; add then the chili flakes, the coriander ant the lovage seeds, stirring and letting infuse for roughly 5 minutes; add then the garlic and the calamari. Let the calamari cook thoroughly and toast a bit without letting the garlic…

Seared salmon with flaxseeds and choco-soy dip

Fri, 02 Jul 2010 07:48:22 +0100

Heat well a non-stick skillet on medium-high heat. Pat the salmon fillets dry using paper towels and when the pan will be ready, place them in it searing the first side. Wait 2-3 minutes before turning them, by now the first side should show a lovely orangey crust with dark…

Clove scented Oriental soup with glass-noodle

Thu, 17 Sep 2009 17:26:35 +0100

Start by preparing the chicken stock. In a stockpot, slightly brown the chicken pieces from the skin side. Peel one clove of garlic, mash it down with the blade of your knife and add it to the stockpot with the carrot, the celery, the curry leaves, the cloves, the slices…

PlumTatin with BlueCheeseButterscotch and Lavender

Thu, 17 Sep 2009 17:17:36 +0100

Start by doing the galettes. While your oven is warming to 180 C/356 F, in a bowl, mix together flour, sugar, salt and the crushed fennel seed. Knead in the shortening pinching it between your fingers, add the white wine and work the dough a bit more until it has…

Duck Panzerotti with Juniper Hazelnut-Butter and B

Fri, 13 Mar 2009 17:36:39 +0100

First of all, better to put the salted water for the pasta to boil.
Time now to brown the butter. Melt it in a small saucepan over low heat and when its temperature reaches 293F (145C) the hazelnut butter is ready!
Take it out of the fire and add the…