*Warning Strong Language* Ainsley Harriots Kitchen Nightmares features Ainsley Harriot who is most famous for his afternoon TV show Ready! Steady! Cook!, In this video Ainsley gives you an in-depth step by step guide on how to make cereal for breakfast!
Genre: Funny Videos
by: ahhbisto
The husband and wife duo Giancarlo and Katie Caldesi cook up traditional Italian food at the Tuscan Caldesi and Caffe Caldesi in London and Caldesi in Campagna in Bray, Berkshire. English born Katie Caldesi is the principal of their cookery school, La Cucina Caldesi, in London. She is a keen cook having learnt her love of food from her mother's kitchen. Giancarlo remains very Italian, in spite of having spent the last 30 years living and working in the UK. Both give demonstrations at their cookery school. The Caldesis starred in television show, Return to Tuscany, shown on BBC Two and UKTV Food, and have published two books, ‘Return to Tuscany’ and ‘Italian Mama’s Kitchen’ and Katie is currently writing their third. In this video they show how to cook Duck with Cherries in Gabbiano Chianti, a rustic Tuscan recipes.
by: RadioLynxContent
What ever happened to some of our favorite men at the Food Network? Were they let go or did they leave for their own good reasons? Would you rather see some more Graham Kerr and a little less Alton? A little more Wolfgang Puck and a little less Bobby Flay? What boys do you miss?
Genre: Entertainment
by: FNCrazy
Katie Caldesi says: “This is great served as an appetiser or with drinks. Endives, also known as chicory, has boat-shaped leaves that are easy to pick up and provide the perfect vessel for the cheese and nuts. The sweetness of the honey matches perfectly with the bitterness of the endive. “I’m a bit of a black pepper nut so I like this with a twist of pepper to finish but having travelled a great deal in Italy recently they tend to leave it out of delicate salads like this; but I will leave it up to you to make the choice.” Serves 4 Ingredients: 2 endives 100g Gorgonzola Dolcelatte 30g Pinenuts 1 ? tbsp good quality runny honey 1 ? tbsp olive oil Method: Cut the end of both the endives and gently break off all the leaves, one by one, arranging them on a serving dish so that they resemble little boats in which to carry the ingredients. Crumble over the Gorgonzola Dolcelatte making sure each leaf gets an equal helping. Take your honey and, raising the spoon high over the salad, drizzle over the salad cr
