On Web Design

local wrote: Now I wonder how important cross-browser coding actually is. How many browsers do I have to test, which versions? I have two philosophies on this question. The first is the philosophy I apply when making my own website — I stick to the standards and let any browser that can't handle it be … Continued

Pork a’l’Orange

This can be served with the same accompanying vegetables mentioned in my recipe for Pork Dijonaise or with some crusty French bread. h1. Ingredients 2 pork steaks 1 orange 250mL orange juice 2 sprigs of parsley thyme salt and pepper butter h1. Method Heat a little butter in a frying pan. Fry the pork in … Continued

Pork Dijonaise

Ingredients Pork 2 pork steaks 2—3 tablespoons of dijon mustard 150g single cream 1/2 glass dry white wine butter Accompanying vegetables about 10 new potatos green beans 2 cloves garlic, finely chopped salt and pepper butter h1. Method Put 2 saucepans of water on to boil for the vegetables. Heat a little butter in a … Continued

Quiche Lorraine

Leave out the bacon for a vegitarian option! This recipe is based on one by Andreas Wohr. h1. Ingredients Pastry 200g flour 150g butter/margerine (not low fat!) 1 teaspoon baking powder salt 6 tablespoons water Filling 250g—300g medium chedder 4—6 rashers smoked bacon, grilled and chopped 4—6 eggs 30g butter, melted 1 small onion, finely … Continued

Chocolate Cheesecake

I found this recipe somewhere on the Internet, but I can’t remember where. All I can remember is that it’s by a guy called Glenn. I’ve changed it slightly (metricised the units, added a little more in-depth explanation). Ingredients Crust 1 1/4 cups chocolate cookie crumbs 1/4 cup melted butter Filling 700g cream cheese 1 … Continued

Roast Leg of Lamb with all the Trimmings

This should serve 4 or even 5! You may want to also serve it with some autumnal vegetables (such as swede, parsnip, carrot, cauliflower, brocolli or spinach) although I haven't included details of how to cook them here. Ingredients Lamb half a leg of lamb 1 large glass red wine loads of rosemary, preferably fresh … Continued

Shepherd’s Pie

For some reason, there seem to be a bunch of recipes out there for Shepherd's pie that use beef. Obviously, a real shepherd's pie must use lamb or, at a push, mutton! Recipes involving beef, while delicious, are properly called “Cottage Pie”. Serves 4. h1. Ingredients * 650g minced lamb (fresh or forzen — doesn't … Continued

Toad in the Hole

Toad in the Hole is a classic British meal which thankfully contains neither frogs nor potholes. Ingredients * 6 pork sausages * 2 eggs * 100g flour * 50g butter/margerine, melted * 100 mL water * 50 mL milk * a pinch of salt * 1 onion * ¾ teaspoon of sage * a little … Continued

Spaghetti Bolognese

Yes, I know Spag Bol isn’t actually Italian, but it is Italian-style. The sauce doesn’t just have to be served with spaghetti – any other pasta will do, as would chips, baguettes, garlic bread or jacket potato. Ingredients 450g tin of chopped tomatos 500g of lean minced beef, frozen 4 rashers of pancetta or smoked … Continued

Penne Gorgonzola

Ingredients 450g tin of chopped tomatoes or pasatta sauce 100g gorgonzola 150g – 200g penne or other pasta Method If using tinned tomatoes, put them in a blender and liquify. Heat over a medium flame. Cook the penne, following the instructions on the packaging. Chop the gorgonzola into 1/2 inch cubes. Drain the pasta. Put … Continued