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Welcome to Recipes 2 Share
Discover hundreds of recipes, almost exclusively developed by myself, but also some published recipes from chefs such as Mark Hix, Skye Gygnell, Gordon Ramsay, Jill Duplex and Anthony Demetre.
We believe in quality so all recipes have been personally tested to ensure they actually work. Visit our recipe pages to see for yourself. Here, you can search our own recipes but if you cannot find what you are looking for, we have a great way to extend your recipe search by searching the recipe databases of some of the popular recipe websites.
Find interesting food and travel related articles on my blog page plus cookery book reviews (& taster recipes), restaurant reviews, wine articles and a number of different photograph and video galleries.
We do hope you enjoy Recipes2Share!
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| Fresh Eggs |  | Perhaps a little unusual but, my treat to bring home from holiday are eggs. Not just any eggs, but eggs from Bouisse, my favourite village in the Languedoc and where I enjoy relaxing time. Nestled in and, part of the spectacular views of Haute Corbiere, it certainly feels like a different world.
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| | Baguette Boy | I am thrilled that my kitchen painting is now in place. It has been months in arriving here - from the subject idea by painter Lilianne Milgrom, the realisation then delivery from Washington DC and at last to my home. Standing at about 2.5 m, this painting certainly grabs the attention and is simply perfect in my modern, French kitchen!
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| | Lemongrass and Ginger |  | “ Traditional Asian cooking with a modern twist – a mouth-watering collection of recipes from Leemei Tan, author of the much-loved food blog, My Cooking Hut.” Extracted from: Lemongrass & Ginger by Leemei Tan text © (2012), published by Duncan Baird Publishers, London
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| | Leftovers Monday: 2nd April | In an attempt to reduce waste and, of course, in the name of economy I declare the beginning of each new week to be known as ‘leftover Monday'. Supper is to be concocted without any trip to the shops and is going to include leftovers that I've squirreled away in the fridge and/or freezer. Actually, over the last few weeks this has been a fun challenge and I feel particularly spurred on by my teenage daughters positive comments…
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| | Leek and Bacon Quiche with Oatmeal Pastry |  | We all have fallback favourites and quiche is one of mine but, in the mood for something different I thought I would try using a rich oatmeal pastry. Prepared in the food processor, this is a combination of porridge oats, wholemeal flour and butter with an egg and a little cold water to bind it together.
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| | Ferrandi, Paris | Founded in 1920 by the Paris Chamber of Commerce and Industry (CCI Paris) and situated in the heart of the Latin Quarter of Paris, Ecole Ferrandi offers a wide range of programs to train chefs, pastry chefs, bakers, caterers, restaurant managers and owners. And to benefit the training of the students, the school has two public restaurants; the First floor restaurant specialising in traditional French food and the 4th floor offering ‘creative cuisine'.
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