Sunday, 5 February 2012

Fried carrots with cheese and sage

Have to try this:

Fry 500g small sliced carrots in butter, garlic, touch of salt, pepper and chopped sage leaves. When cooked add a tablespoon (or two) of dark syrup. Serve with goats cheese broken over the hot carrots and spinach.

Might do this as the accompaniment with seared duck's breasts and a port wine sauce...

Also on a food theme, a blog from a photographer/chef friend: From A Cook's Heart

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