I wanted to tell him about this four-headed fish soup. Sounds a bit dubious. The truth is that in its preparation I used the head of four different varieties of fresh fish: pike, carp, bream and pike. .

The opening event of the 2010 Barbados Food & Wine and Rum Festival at the Hilton Barbados.Arthur BovinoBajan fish cakes.Moonlight Magic, 2010& 39;s opening event of Barbados& 39; first annual Food & Wine and Rum Festival kicked off at the Hilton Barbados with plenty of rum punch. The event was hosted at Lighthouse Gardens with food by Chef Angela Garraway Holland of the hotel.

Servings: -Preparation time: less than 15 minutes RECIPE PREPARATION Eggplant and tomatoes for winter: Wash and chop the eggplant and tomatoes, then fry the eggplant and put in jars. Place a layer of tomatoes, eggplant and so on. Boil in baine-marine! If you liked our recipe & 34; Eggplant and tomatoes for winter & 34; don't forget to review it.

Lisbon is rough around the edges. Its streets are slippery and uneven and its walls are cracked and worn, but the atmosphere is infectious and the food is delicious. While it’s just as accessible as other European cities, Lisbon has a distinct vibe that is at once both welcoming and audacious. Even though it is enjoying a renaissance of sorts, with fancier nightclubs and restaurants popping up throughout the city’s neighborhoods, you can still find the best food at that unassuming hole in the wall down the street.

Warm Blackberry Pie Sundaes Recipe Ingredients4 1/2-pint baskets fresh blackberries (about 5 1/2 cups)2 teaspoons grated orange peel1/4 teaspoon ground cinnamon1 7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen), coarsely crumbled (about 2 cups)1 1/2 quarts vanilla ice creamRecipe PreparationCombine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon in medium saucepan.

RecipesIngredientsMeat and poultryLambLamb minceA traditional Greek dish with a twist. I call it Naughty Moussaka because of the cream in the topping.Recipe by:Limassol, Cyprus28 people made thisIngredientsServes: 4 2 large auberginessalt and black pepper to tasteolive oil1 large onion, sliced500g lamb mince1 dash Worcestershire sauce1/2 teaspoon ground cinnamon1 (400g) tin chopped tomatoes1 lamb stock cube dissolved in 300ml water2 eggs250ml single cream100g Cheddar cheese, gratedMethodPrep:45min ›Cook:30min ›Ready in:1hr15minPreheat the oven to 180 C / Gas 4.