Eggs Benedict by M. Kuehn
The king of all breakfasts has got to be Eggs Benedict. If you really want to impress a beau after a night of unleashed passion, look no further than this sexy, glossy, classy, noble dish. Make your own muffins for huge … Read More
Christopher’s Bar and Grill by M. Kuehn
If you find yourself mooching around Covent Garden with no particular culinary plans, I urge you to make time to start your day with brunch at Christopher’s. Only problem is finding anything to do afterwards which will top it. You won’t. … Read More
Top Tips for Curry by M. Kuehn
The mixture of spices that you use, depending on what recipe you are following is of ultimate importance. Getting the delicate balance of spices right is a skill that can take time, patience and practise. Grinding your own spices If … Read More
Spicy Fried Mackerel by M. Kuehn
< If you haven't had the pleasure of eating spankingly fresh mackerel, you just don't know what you're missing. High in omega three fatty acids, cheap as chips to boot, you can also make sashimi - raw mackerel is a … Read More
Prawn cocktail canapes by M Kuehn
Most people like prawn cocktail. These canapes look elegant, pretty, colourful and are incredibly easy to make. You only need two king prawns per person so it won’t break the bank either. That said, it is wise to buy really … Read More
Mint chutney by M. Kuehn
Making your own chutney is rather satisfying. It also makes a great edible gift. I serve this with several other chutneys and pickles as a starter with a mountain of poppadoms. Great sharing food. 1 large bunch of mint leaves … Read More
Prawn cocktail
I don’t like to use very large prawns for this dish. The very sweet North Atlantic prawns are perfect in size and taste. Fresh not frozen of course. TIP Make the sauce in advance and keep it in a screw … Read More
Welsh Rarebit with a Dutch Twist by M. Kuehn
Posh cheese on toast. Delicious and especially comforting on the morning after the night before. Although most recipes call for mature cheddar, I’ve used aged Gouda for this recipe. Make sure your guests are ready to gorge on this the … Read More