French/6 recipes

Fennel and carrots cooked slowly in an seasoned olive oil.

Lively up your tastebuds with this scrumptious beef dish that will have you enjoying every bite!

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!