So, chicken breast, what can you do with it. Schnitzel, roulade, esterase?? Well, here a twist that will give you a moist, appetizing meal, both for the eye and the tummy. Looks like the preparation is long winded, but please check out below. Or come and taste it on...
Following the Mekong: From Ho Chi Minh City to Siem Reap, One Fruit at a Time. Join us on our fabulous Mekong River cruise and experience the most amazing variety of fruits The Mekong begins thousands of kilometres away in the Tibetan Plateau, but nowhere does...
I first came across this classic soup, created by Auguste Escoffier, whilst in Southeast Asia. I was catering a 14-day cruise, requiring 56 different soups. I was running out of ideas, so I asked the ship’s Executive Chef if he had an additional soup for me, so he...
British Isles by Sea: A Slow Odyssey from Portsmouth to Oban – KRC British Odessey Site Inspection Cruise By Malcolm Green There’s a special kind of magic in letting the sea do the stitching—turning separate islands and cities into one continuous story, port by port....
This is a quite simple recipe However, if your veal isn’t of the best quality, you will be eating shoe leather. Ask your butcher to give you the best quality escalope of veal. If he offers you something else, do not use it for this recipe. The escalopes should be very...
