Capers Ensue

Ramsay's Kitchen Nightmares  is a T.V  program featuring  British  celebrity chef   Gordon Ramsay  first broadcast on  Channel 4  in 2004. In each episode, Ramsay visits a failing restaurant and  acts as a troubleshooter  to help improve the establishment in just one week. Ramsay revisits the restaurant a few months later to see how business has fared in his absence. Episodes from series one and two have been re-edited with additional new material as  Ramsay's Kitchen Nightmares Revisited ; they featured Ramsay checking up on restaurants a year or more after he attended to them.

Hollandaise, also referred to as Dutch sauce, is an emulsion of egg yolk, liquid butter, water and lemon juice. A classic, no every dish is made a little better with this beloved sauce! Ingredients 4 egg yolks 1 tablespoon freshly squeezed lemon juice 1/2 cup unsalted butter, melted (1 stick) Pinch cayenne Pinch salt Directions Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few dr...

With a decor that has been done with some attention to detail and a menu that is diverse but not all over the place, Pumpkin Tales in Alwarpet is a goldmine of good food and service. Despite being a resto-cafe, it gives off the vibe of fine dining. They specialize in breakfast and baked goods, especially Pumpkin-based dishes. One cannot leave without trying their delicious Pumpkin pie or their delicately seasoned spinach and mushroom omelette!

Here's a fun recipe for a scrumptious French delight we all know and love! Ingredients 1 3/4 cups confectioners' sugar 1 cup almond flour 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch of salt 1/4 cup superfine sugar 2 to 3 drops gel food coloring  1/2 teaspoon vanilla, almond or mint extract Assorted fillings  Instructions 1.Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl. 2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one colo...

Baklava is an ancient Greek delicacy, valued for it's rich culture and references in history. It is a soft, flaky pastry with pistachio paste and caramel. This recipe serves 18. Ingredients  250g butter, melted 500g chopped walnuts 1 teaspoon ground cinnamon 1 packet filo pastry 200g caster sugar 250ml water 8 tablespoons honey 1 large piece of lemon peel Directions Preheat oven to 180 C. Butter the bottom and sides of a 23x33cm baking dish. Toss nuts with cinnamon. Set aside. Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife, cut into diamond or square shapes al...

Sorry for the excessive Strawberry recipes guys! ;) I love Strawberries that's why! Did you guys know Strawberry and Tomato go together really well? well, you know now! Here's proof that it does. STRAWBERRY CAPRESE WITH PISTACHIO PESTO INGREDIENTS: 12 ounces cherry tomatoes, halved 12 ounces strawberries, hulled and halved 8 ounces fresh ciliegine mozzarella balls (usually comes in an 8-ounce container) 1/8 teaspoon sea salt 1/8 teaspoon freshly cracked black pepper a handful of fresh basil leaves pistachio pesto 1 cup shelled pistachios 3/4 cup loosely packed fresh basil leaves, torn 1/4 cup fresh mint leaves 1 garlic clove 1/3 cup finely grated pecorino romano cheese 1/3 to 1/2 cup extra virgin olive oil 1/4 teaspoon salt DIRECTIONS: In a large bowl, combine the mozzarella, strawberries and tomatoes. Season with the salt and the pepper and toss well. Toss in the fresh basil leaves. Add a few spoonfuls of the pesto a...