Recipes

Spring Recipes by chef René Redzepi

Step into Spring with these Scandinavian dishes by world-renowned chef, René Redzepi

René Redzepi, head chef of 'The World's Best Restaurant',Noma, as voted by San Pellegrino and Acqua PannaThe World's 50 Best Restaurants Awardsfor three years in a row, creates a selection of Spring-time Scandinavian recipes for you to try your hand at, or simply admire. You decide! Beef Cheek, Pears and Endives For chef Redzepi'srecipes, download the followingPDF

April 04, 2013

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Spring Recipes by chef Andreas Caminada

Chef Andreas Caminada creates four enchanting dishes from his castle, Schloss Schauenstein, in Graubünden, Switzerland to inspire your Easter menu

Spring Recipes by chef Andreas Caminada For full recipes, download chef Andreas Caminada's recipe bankhere

March 26, 2013

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St David’s Day Recipe

Celebrate St David’s Day with Chef Alex Atala’s Crunchy Black Rice with Green Vegetables and Brazil Nut Milk – with Leek

Crunchy black rice with green vegetables and Brazil nut milk Serves 4 Black rice 200 g of black rice 1 litre of vegetable stock 1 g of saffron 100 ml of white wine 50 g of minced onion 5 g of minced garlic 50 ml of olive oil Salt Black pepper Brazil nut milk 100 g of Brazil nuts 300 ml of water Green Vegetables 8 spears of aspargus 1 green bell pepper 100 g of snow peas 100 g of leek (only the white part) 100 g of...

February 28, 2013

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A Recipe by Yannick Alléno

Michelin star French chef Alléno gives FOUR’s International edition a recipe for crunchy biscuits with sardine cream & lemon…

Serves 4 Ingredients Crunchy biscuits 100ml of water 30ml of cuttlefish ink 10g of sweet butter 1g of salt 10g of type 45 flour 25g of icing sugar 30g of egg white Sardine mousse 80g of sardine cream with lemon 1 jelly leaf 20g of white cream base sauce 30g of whipped cream Method Crunchy biscuits Into a saucepan, bring the water to boil. Add salt, the cuttlefish ink and the butter. Into a mixing bowl, mix the...

February 18, 2013

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