Barley malt syrup/30 recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Marinated asparagus is crunchy and full of flavor, artichoke or palm hearts perfectly match it. It is a great side dish in spring time.

This cake is moist and tastes fantastic. It is also one of the easiest cakes to make.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

Pie

A cheese-less Fricadelle for vegans.

Chuck's Barley-Mushroom Winter Borscht recipe

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.