Food & Drink

Food &  Drink



Exciting Ideas for Christmas Leftovers - Gordon Ramsay








Smoked Salmon & Horseradish Canapes | Jamie Oliver










How To Make Chocolate Truffles | Gennaro Contaldo






Choosing Wines For Each Course ❄ M&S Christmas 2014 ❄











How to Cook Steak and Spicy Beef Salad Recipe - Gordon Ramsay














Full Christmas Dinner Cookalong


















NIGELLA BITES









Restaurant of the Week: Kensington Pavillion Restaurant




Pavilion, 96 Kensington High Street, London, W8 4SG (020 7221 2000, kensingtonpavilion.com). Open Mon-Fri 7am-11pm; Sat 8am-11pm; Sun 8am-5pm.




Kensington Pavillion Restaurant





Kensington Pavillion Restaurant






Summer Recipe of the Day: Cheesy Pasta and Sausage







Cheesy Pasta and Sausage






Cheesy Pasta and Sausage







One Pot Cheesy Pasta and Sausage SERVES 6-8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 20 Minutes

 3 cups halved grape tomatoes, divided 1 large onion, sliced 1 pound smoked Italian sausage links, precooked (sliced into coins) 20-30 basil leaves, divided 4 garlic cloves, sliced 1 pound dry linguine 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground pepper 4 1/2 cups water 1 cup shredded Parmesan cheese Reserve (set aside) 1 cup halved tomatoes, 10 basil leaves and cheese. Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat.  Cover and bring to a boil.  Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking.  Liquid will be mostly absorbed when pasta is cooked. Add cheese and toss to combine.  Cheese may clump but will melt into the sauce after a few minutes.  Toss in remaining tomatoes and basil before serving. Enjoy! - 










The addictive red velvet cake...https://hummingbirdbakery.com/


























Concierge Services From Bon Vivant

Bon Vivant is london's leading luxury concierge luxury and lifestyle management company. For Business, or pleasure, from luxury travel planning and access to the best restaurants to exclusive events and a complete VIP lifestyle. Bon Vivant is dedicated to take care of everything while you make the most of your time and life. Bon Vivant offers a range of personal membership services. visit http://www.bonvivant.co.uk/





Top London Restaurants



London's food scene evolves so fast, it's hard to keep up. One moment the latest hotspot is Covent Garden, the next it's the East End. New trends - no-reservations restaurants, molecular gastronomy, posh fast food - keep things constantly fresh.
Even the fine-dining scene is a dynamic one, with star chefs opening ever-more-inventive restaurants and new talent emerging all the time, earning the city a reputation for having some of the world's best restaurants.
Top hotels outdo themselves every year with the tastiest  afternoon teas you can get, and when the sun is out, rooftop bars buzz with summer vibes. source Times.



Brasserie Chavot Restaurant Mayfair London






Brasserie Chavot (http://www.brasseriechavot.com/index_main.html)






Brasserie Chavot (http://www.brasseriechavot.com/index_main.html)




Harvey Nichols
Fashion, Beauty, Food and Wine http://www.harveynichols.com/










The Dorchester


Restaurant & Bars, Hotel, Spa, Wedding Serviceshttp://www.dorchestercollection.com/












Winter Comfort soup

The ultimate winter comfor soup: creamy coconut and pumpkin soup!





Fried Bananas with Cinnamon and Maple Syrup




Source:harmony






















Pan Fried Bananas with Brandy












Ingredients

  • 1 1/4 cups freshly squeezed orange juice (from about 4 oranges)
  • 4 large firm, medium-ripe bananas
  • 3 tablespoons unsalted butter
  • 3 tablespoons light brown sugar
  • 1 tablespoon brandy
  • 1 tablespoon water
  • Large pinch salt
  • Coconut cream, chilled, for lavishing (from a can of coconut cream or skimmed from the top of a can of coconut milk)

Directions

  • 1. Pour the orange juice into a small pan and simmer vigorously until reduced to about 3 tablespoons, about 20 minutes.
  • 2. Meanwhile, peel the bananas and cut each in half crosswise, then cut each half in half lengthwise.
  • 3. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons butter and heat until it’s melted and nutty brown. Add the bananas and quickly sauté until lightly browned and just tender, about 1 minute, turning once halfway through with a spatula. Sprinkle 1 tablespoon sugar over the butter and gently shake the skillet until the sugar has dissolved, then carefully divvy the bananas among 4 dessert plates.
  • 4. Add the remaining sugar and butter, reduced orange juice, brandy, water, and salt to the skillet and simmer for 1 minute. Drizzle the sauce over the bananas and serve with a spoonful of coconut cream.Source jose pizzaro

 

Cake with fresh fruits





fab cake!.

Festive Food: Maks&Spencer.com













Sea Food Platter 



Seafood Platter: M&S






 
















Christmas Pudding




 

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