there are many chicken liver paté recipes, but we each tweak the recipes a little. my husband requested a liver paté to eat with my no-knead bread. a chicken liver paté needs a generous hand with the seasonings, otherwise it can be too bland. i find one needs to just discern the taste of the black pepper and get the faintest suggestion of the brandy/cognac and the lime/lemon flavour, subtle enough so you're not sure it really is in there! also, the nutmeg: some people do not like nutmeg, but to me it's an essential spice in the kitchen. use to your taste. this pate will firm as it cools. it can be thinned down with a little cream, but it's usually not necessary, and the thick spread is delicious as the flavours develop. will last for a week in the fridge. but serve this at room temperature as the flavour is not the same when very cold.
if you're like me, you'll know the best part of the baked potato is the skin, which is why i like to spice mine up a bit. this is a really easy way to add a bit more flavour, and because potatoes are so versatile you can try all kinds of different spice c
i love minestrone but lost my favorite recipe. i found this in better homes & garden magazine and the ingredients sounded so fresh i had to try it. now my family is glad i lost the other one! this cooks up fast, but is even better if let to rest for a cou
according to the bramley apple website “the uk is the only country that grows apples specially designed for cooking”. certainly, bramley apples are the best known variety here and are very good ‘cookers’, with a clean tangy taste. despite these accolade
Follow the food story Find cooking methods, recipes, tastings and everything about food here.