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How to cook: Gnudi There is pasta and meat sauce absolutely everyone loves it but then there really is pasta and meat sauce. Attempt this combination of soft tiny ricotta dumplings with my model of what a true meat sauce should taste like, and you will by no means seem again. Ingredients: Directions: About 24 […]

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Greek Salad

How to make Greek Salad: Greek salads are part of Mediterranean style of eating, crisp lettuce, crumbly feta cheese, fragrant herbs and vinegary olives thrown together in a bowl. Use unstoned Kalamata olives, if possible, as they have more flavor than other kinds, but warn your guests in case they ‘re not expecting them. Ingredients: […]

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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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How to cook Bouillabaisse: This excellent, ancient recipe from Provence excites huge passion and interest. Bouillabaisse consists of fragrant fish chunks poached in a saffron-enhanced broth. The dish is served as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the fish itself is […]

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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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