Roasted Asparagus Bundles Wrapped in Jamón

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By Jackie DeKnock

Mushrooms with Alioli on Toastadas – Toastada de Setas

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By Jackie DeKnock

Spanish Patatas Bravas – Crisp Spiced Potatoes

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By Jackie DeKnock

Paella Mixta

We spent ‘the’ most absolutely delicious evening with Alicia and Jonathan from our Catalan Cooking Holiday Culinary Vacation in northern Spain. The evening evolved around paellas and wine pairing. What a delicious way to spend an evening, savouring Spain’s best specialty dishes. A gastronomic evening that I’ll never, ever forget, thank you Alicia and Jonathan!

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By Jackie DeKnock

Canapes of Spanish Quesco Cheese with Carmelized Onion

Trendy Tapas are the perfect way to entertain – turn an evening into a fiesta!

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By Jackie DeKnock

Spain’s Creme Brulee – Crema Catalana

Everyone loves crème brulee, this is Spain’s healthier version. The recipe comes to you from Alicia of our Catalan Cooking Holiday in Spain and it’s delicious.

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By Jackie DeKnock

Moroccan Barbequed Lamb Burgers

Enjoy the sizzle of the barbeque as these delicious burgers with a Moroccan twist grill to perfection.

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By Jackie DeKnock

Chicken Tagine with Sweet Potatoes (Tagine Djaje Bi Batata Hloua)

This tagine recipe comes to you from our Exotic Morocco Culinary Vacation. It’s simple and easy to assemble!

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By Jackie DeKnock

Moroccan Spiced Meatballs with Eggs in Tomato Sauce (Kefta Tajine)

THE best Moroccan Meatball dish ever…and I do mean ever! I know it sounds like a really unusual combination of flavours, but it really, really works together. Try it, you’ll LOVE it!

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By Jackie DeKnock

“A recipe template”-DUPLICATE, DO NOT EDIT

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By Jackie DeKnock

Carrot Salad with Chilli Pepper and Cumin (Khizü M’rqed)

Ahhhh, the delicious taste of Moroccan carrots. This dish is so simple and quick to prepare and the results delicious!

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By Jackie DeKnock

Cumin Scented Kabobs with Minted Yogurt Dip

A taste of Morocco!

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By Jackie DeKnock

Roast Chicken Charmoula

Charmoula is a kind of relish-marinade of finely sliced or torn herbs with various names, the name is derived from the word meaning “to tear lightly.”

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By Jackie DeKnock

Moroccan Inspired Grilled Steak with Onion Chutney

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By Jackie DeKnock

Roasted Veggie & Gruyere Cheese Tart

You will wow him with this elegant appetizer.

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By Jackie DeKnock

Filet of Sole in a Cream Sauce (Sole Bonne Femme/Good Wife)

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By Jackie DeKnock

Roasted Red Pepper-Cheese Potato au Gratin

“Each forkful oozes with cheese, and has a sweet, tangy bite from the red peppers. Comfort on your fork!”

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By Jackie DeKnock

Roasted Vegetable Ratatouille

Ratatouille is a tasty vegetable stew from Provence, served either hot or cold, as a main course, or to garnish grilled meat or fish dishes. Stir his heart – ‘touiller’ means ‘to stir’ en francais.

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By Jackie DeKnock

Roasted Vegetable Ratatouille Take II

Ratatouille is a tasty vegetable stew from Provence, served either hot or cold, as a main course, or to garnish grilled meat or fish dishes.

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By Jackie DeKnock

Crêpes Suzette

Crêpes Suzette always impress and are easy to make. Make him this fabulous unforgettable French dessert with the delicate orange flavour!

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By Jackie DeKnock

Cardamom Rice Pudding

This dessert takes time and a lot of stirring, but it’s worth the effort. I love the flavours that the spices add and the crunch of the pistachios add a nice crunchy texture to this dish!

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By Jackie DeKnock

Mushy Minted Peas

This recipe is a variation on mushy peas, a beloved British street food.

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By Jackie DeKnock

Buttery Mashed Potatoes

Simple light and fluffy mashed potatoes.

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By Jackie DeKnock

Liver ‘n Onions

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By Jackie DeKnock

Creole Crab Cakes with Remoulade Mayonnaise Dipping Sauce Spicy Smoked Salmon Corn Cakes with Crème Fraiche

A Taste of New Orleans. A southern classic spicy seafood treat with a blend of spices and aromatic vegetables.

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By Jackie DeKnock

Green Mango Salad

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By Jackie DeKnock

Bananas in Coconut Milk

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By Jackie DeKnock

Authentic Pad Thai Noodles

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By Jackie DeKnock

Thai Grilled Chicken

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By Jackie DeKnock

Hand-rolled Cold Rice Paper Spring Rolls with Peanut Dipping Sauce, Lemon Lime Dipping Sauce, Chili Sauce, Hoisin Sauce

Preparing your ingredients does take time – lots of slicing, dicing and chopping! But…but, it’s worth every second of chopping for him as you’ll find out once you taste these delicious spring rolls. Here is a list of the ingredients that I LOVE to prepare for my spring rolls, you can suit yourself and select your favourites, oh and his favourites.

Rice paper and spring rolls were invented by the Vietnamese, but the Thai people very quickly inherited them!

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By Jackie DeKnock

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