A short guide to baking bread with pre-ferments, what they are and how they're used.
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Leigh on Sea News - recipes
Monday 19th brought us 'National Soft Ice Cream Day' .... did you celebrate?
Thursday 21st is National Sticky Bun Day, so we thought we would bring you the receipe for those little delicious treats ahead of the weekend!
Oh it has to be one of our favourites yet! Thursday 19th July is 'National Daiquiri Day'... Predictable maybe, but it's our 'Receipe of the week'
Thursday 14th is National Strawberry Shortcake day! Here's a receipe if you fancy trying your hand at it
This Tuesday was National Truffle day! So what betteer way to celebrate than with this delicious Oreo recipe!
Saturday 14th is 'National Pecan Day' so we thought we could celebrate by bringing you the ultimate "Pecan Pie' recipe!
New to leigh-on-sea.com our 'Recipe of the week'! Thursday is National Burrito day so we thought we would celebrate it with bringing you your own to make at home!
If someone was to ask me where I would spend my last few days it has got to be a little fishing town called Garrucha, on the south coast of Spain.
I love a good burger, the only problem is there is always too many to choose from when eating out...
I came across this recipe, funnily enough, in a little family run restaurant just outside Sydney.
Our new LOS Chef, Chris Laurie, shares with us one of the first soups he ever made as a young chef!
Wow the kids with these Turtle power cupcakes!
A quick and easy recipe for hot-smoked salmon salad with teriyaki dressing.
A simple stuffing of canned artichoke hearts, spinach, roasted almonds, and savory Parmesan upgrades the usual chicken breast and turns this staple into a divine dinner.
Balsamic Grilled Grass Fed Skirt Steak With Haricot Vert and Garbanzo Bean Salad
Huge roasts seem like an ordeal to prepare, but this one is pretty simple. Cut the bones away from the meat (it doesn’t take a butcher to do it right), make a basic mustard and peppercorn paste, rub it all over the meat, tie the bones back on, let the meat sit for at least an hour, and roast. There’s no flipping, stirring, or sauce-making involved.