Main Course – Page 5

Cooking with the Buchanans, Rasmussens, Widmanns, family and friends

Christmas Duck

My father and I use this recipe from dk.kultur.mad+drikke every year to prepare our Christmas duck (thanks to Stig Bergmann).

The coley is salted for ten minutes, resulting in a flavourful piece of fish.

A risotto with a cheap cut of meat.

A Swabian classic.

A delightful and straightforward sauce for spaghetti and more.

Ajapsandali აჯაფსანდალი /adʒapsandali/ is one of my favourite Georgian dishes. Here’s the recipe I brought back from Georgia in 1997: