This traditionally soft cheese with a creamy texture and a mushroomy taste has a white rind. It is made with a blend of goat's milk and Jersey cow's milk. The goat's milk brings out a distinctive earthy flavour in this cheese. Wo…
Ever wondered what TASTE’s most popular recipes are? In celebration of our 100th issue, we’ve rounded up your favourites.
1. Grease and line a 22x10 cm loaf tin with baking paper. 2. Mix the butter, icing sugar, cocoa powder, egg and vanilla. Add the chocolate and biscuits and mix gently. 3. Spoon into the prepared loaf tin and smooth the top, then chill…
To make the pasta, place the flour and salt into a food processor and turn on the motor. Add the whole egg, then the egg yolks, one at a time, until well incorporated. Turn out onto a floured surface and knead for a few minutes. Wrap i…
Heat the oil and salt in a frying pan over a high heat. Once smoking, pour the oil out of the pan and add a little more oil to the pan. This will prevent the fish from sticking. Place the hake fillets in the pan skin side down and c…
Cook the spinach and ricotta in a pan for 3 minutes, or until all the liquid has evaporated. Add the remaining ingredients, except the butter, mix gently and chill for 30 minutes. Roll the mixture into small balls, roll in flour,…
1. Preheat the oven to 200°C. 2. Heat the olive oil in a pan and soften the onion, garlic and sweet potato. Add the sage and wine and simmer for 3 minutes. Add the stock and simmer for a further 10 minutes. Stir in the crème fraîche a…
Gently cook the leeks in the heated butter with a good pinch of salt until limp. Add the potato and stir for a few minutes. Pour in the stock or water. Add a little seasoning. Simmer, half covered, for about half an hour or until t…
Preheat the oven to 160°C. Melt the chocolate and butter together in a bowl suspended over a saucepan of simmering water – the mixture should have a smooth, glossy consistency (take care not to overheat it). Set aside to cool slightly. …
Preheat the oven to 180∞C. In a cast-iron saucepan over a medium to low heat, add 2 T olive oil and, when hot, add the leek, shallot and garlic and fry gently until softened. Add the shanks and brown on all sides. Add the wine, stock an…