RECIPE Onion Tart Recipe.TV Test Kitchen Serves: 4 Author: Chef Keda Black Chef’s Note: In Provence, France, the onion tart, topped with olive and anchovies arranged in a crisscross pattern, is known as a “pissaladière.” Here, I have made a version that is a bit different, where the onions are combined with a lovely sharp...

RECIPE Meatballs in Tomato Sauce with Saffron Rice and Minty Spicy Yogurt Recipe.TV Test Kitchen Serves: 3-4 Author: Chef Keda Black Chef’s Note: In France, we love “boulettes,” a type of dumpling which is often made in a Mediterranean-North African style. It's not rare to have a grandmother, an uncle, a nanny, or a friend...

RECIPE Lemon Prawn Gratin Catherine's Farmhouse Kitchen Serves: 4 Author: Chef Catherine Fulvio Ingredients: • 3 ½ oz finely diced smoked bacon (about 7 strips) • 3 ½ cups baby spinach leaves • 20 king prawns, peeled, de-veined and rinsed • 4 ½ tbsp butter, softened • 2 garlic cloves • 1 red chili, deseeded...

RECIPE Lemon Amaretti Cake Catherine's Farmhouse Kitchen Serves: 8-10 Author: Chef Catherine Fulvio Chef’s Note: This is a rich, delicious, low, single layer cake. For a taller cake, increase the ingredients by 50%. Ingredients: • ¾ cups butter, softened, plus extra for greasing • 1 cup flour, sifted • 1 cup powdered sugar • 4...

RECIPE Honey Pork Salad with Glazed Apples Catherine's Farmhouse Kitchen Serves: 4 Author: Chef Catherine Fulvio Ingredients: For the marinade, • 2 tbsp olive oil • 2 garlic cloves, finely chopped • 1 tsp Dijon mustard • 2 tbsp honey + 1 tbsp • 2 tsp chopped thyme • 1 lb. pork tenderloin For the dressing,...

RECIPE Greek Style Butterflied Leg of Lamb Catherine's Farmhouse Kitchen Serves: 6-8 Author: Chef Catherine Fulvio Ingredients: For the lamb, • 3 ½ lb. leg of lamb, deboned and butterflied • 5 small sprigs rosemary For the marinade, • 2 lemons, juice and zest • 3 anchovy fillets • 2 garlic cloves, crushed • 2 tbsp roughly chopped mint •...