Author: admin

June 21, 2010

The Kitchen Queen’s Lobster, Crab and Tomato Ravioli with a Saffron Cream, Served with Pan-Fried Courgette and Leek Ribbons

(serves 8 as a starter) enough fresh pasta for 16 large raviolis 2 medium lobster tails 1 tbsp butter splash olive oil 100 grams white...

Pasta

June 21, 2010

Fresh Pasta

800 grams Type 00 (or pasta) flour 8 large free range eggs Place the flour in a heap on a work surface and make a...

Vegetables

June 21, 2010

Red Peppers Stuffed with Mushrooms and Boursin

(one pepper per person, serves four) 4 little round red peppers 1 tbsp butter 2 large flat mushrooms, or 2 handfuls small mushrooms, chopped...

I am a dual American-English citizen living happily in London (only occasionally pining for New York). I am a cookery writer and member of the Guild of Food Writers, and I’ve just published my second cookbook, ‘second helpings: more tonight at 7.30‘. You can buy both books and other treats here. I am a church-bell-ringer, a volunteer paediatric social worker, and a devoted host to all the friends and family who flock to our tables in London and Connecticut. My husband and I have a grown daughter who’s an historian, and has reprised her role as photographer for my books. And… we’re building a house in Central London. Never a dull moment!

Author: admin

The Kitchen Queen’s Lobster, Crab and Tomato Ravioli with a Saffron Cream, Served with Pan-Fried Courgette and Leek Ribbons

Fresh Pasta

Red Peppers Stuffed with Mushrooms and Boursin

About Kristen

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