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Spicy Seared Scallops

How to cook Spicy Seared Scallops: These scallops are seared and then covered in marinade of wine, chiles, vinegar, and garlic, very similar to a ceviche mixture, but cooked. This is best if made in the morning, then allowed to sit at room temperature all day, infusing the sweet scallop meat with smoky, garlicky flavors […]

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Falafels

How to make Falafels: These tasty broad bean patties are packed with fragrant herbs and spices. Falafels are a typical Lebanese street snack often served in pita breads with salad. They can also be served as a starter, with dips such as Hummus, or as part of a more substantial meal with plain rice and […]

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Cassoulet

How to cook Cassoulet: This heartly dish from south-west France is ideal for large gatherings on cold winter days. It is traditionally made with a type of haricot bean called lingot, but the creamy texture of butter beans also works well. All the components of dish can be made days in advance, then assembled on […]

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Spicy Meat Pastries

How to cook Spicy Meat Pastries: Packed with sweet and sour flavours, these intricate little pastries are known as sambusak in Greece where they are often served as part of a mixed meze. Traditionally fried, they can also be baked. Ingredients: Directions: To make the pastry, sift the flour and salt into a bowl. Make […]

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