Where the BBQ Pros go!

Tips for Infrared Grilling

If you love outdoor cooking, you may also like cooking weekend hotdogs and barbeque. It is relaxing and fun to spend an afternoon grilling in the backyard. And it is totally different experience than cooking inside an oven or over a stove. However, not everyone is best in grilling. That is the reason why some technologies have been developed for this purpose. Whether it is a gas grill or an old charcoal grill, the introduction of new grilling device has altered the methods of cooking meat. And one of such steps taken in the field of grilling is known as infrared grill. You will learn some infrared grilling techniques in this article below. You can remember us if you want to know about  culinary classes

Infrared grill is a special type of burner through which infrared energy is generated by converting the heat. It concentrates the flames coming through the burner directly to the ceramic tile. An intense source of heat is generated through this technique, which is much hotter than any charcoal or traditional gas grill. It generates the heat that can go up to 700 degree F. It is the best means for grilling as foods are more evenly cooked in very less time. It is also best for certain foods that can’t be slow cooked. Moreover, meat on the outside can easily be caramelized and cooked, while keeping the flavors and juices intact.

Summer is the perfect time for grilling, but you can entertain your family and friends in any time of the year through infrared grilling. It is always handy to keep the knowledge of some grilling techniques for any backyard cookout. Normally, the meats grilled on the traditional gas grills are dry as they heat the air surrounding the foods. With infrared grill, there is no need for you to worry about the moisture and flavors of the meat. Now, let’s have a look at some of the techniques to cook on infrared grills.

  • Heat the grill for about 2-3 minutes before you put the meat on it. This will make sure the meat is thoroughly cooked.
  • Provide heat on all sides for about 2-3 minutes. Since the preheating will make sure your food is cooked thoroughly and fast, it is necessary for the outer layer to be charred. It is necessary in order to create barrier between the heat outside and the flavors or moisture of the food.
  • Decrease the heat once the food if properly charred. Turn the food over every 2-3 minutes while cooking.
  • Open up the hood of the grill while cooking. This will allow the food to be heated properly.
  • Don’t eat the food as soon as it is cooked. Let it rest for about 5 minutes. Even after being removed from the grill the food will keep cooking itself because of the extreme heat from the grill. Wait until the inner and outer temperature is even.


These are the simple things a barbeque lover must know. And don’t forget to clean the grill after you have finished eating which you can do simply by turning the grill on. The heat on the grill will char away the residue.


Author Bio: Scott Garcia is an experienced writer who writes on different topics. Read his recent article on culinary degree online if you want to have a career in the field of cooking.

Tips in Preparing Tasty Home Cooked Barbecue

Pork, Beef, Lamb and Chicken! Whatever it is, as long as it is barbecue, many people will surely love it. Weekends couldn’t get any better than when spent with friends, loved ones and barbecue.

It does not take a genius to make a great tasting home cooked barbecue; it only needs imagination, creativity and a little bit of patience.  A great tasting barbecue is cooked slowly with a moderate heat within a considerable length of time.

Barbecue is not like grilling which takes less cooking time since the heat temperature is much higher. The reason for such cooking method is to allow the flavors of the meat to be absorbed while making it tender.  Most people exaggeratedly describe it as “falling of the bones”.

Trick and Tips

  • A good smoker or grill is the most basic and important aspect of barbecuing. As mentioned earlier, the heat must be controlled and maintained. This is to prevent the meat from being burned outside and dry. In addition, choosing a good type of wood chips is also a factor. Since the smoky flavor that the chip gives add more appeal to your barbecue.
  • Preparing the meat ahead of time is also important. It should be in a room temperature, and well marinated. The marinade you use is up to your own preference. It can be hot and spicy, sweet or some like it a little bit of everything. One should also remember to save the marinade, since it can be used to make your barbecue sauce. It will make the sauce better tasting because of the juices and meat flavors mixed into it.
  • When cooking the meat, try not to get excited and flip it as you like. This will cause the juices and flavor to drip out of the meat then everything will be dry. Tasty barbecues are cooked with patience. Flipping it once to three times be okay, without pressing it. Covering the meat while cooking is also great in keeping the heat and infusing the smoky flavor into the meat.
  • A little help from the kids is also a fantastic idea. Making the work less tiring while having some time bonding with your family. Giving the kids some easy chores or task during this weekend barbecuing activity would let them learn a thing or two about being responsible.
  • There is also a theory of resting the meat first before cutting it. In this manner, you are allowing the juices to get back inside the meat thus making it tastier. Apart from it, you also prevent all the juices from running over the serving plate and making everything look messy. The theory is to allow the meat fibers have some time to relax and take in the flavors after removing from the intensity of the heat.
  • Eat and serve with love. This way, all the family members will enjoy the food and remember the good things of the activity. Making home barbecuing stress and anxiety free will result to a more quality family bonding time.

Summing it all up, home cooked barbecue is great in many ways.  Always remember that the best barbecue is mostly a product of patience and perfect fire-tending. For each part of the meat – the shoulder, ribs, brisket, etc., must be cooked in different length of time.

Only the best and keenest personal observation will allow an individual to master the skill of cooking home-made barbecues. Not to mention the fact that you also need to be keen in choosing your barbecue equipment and wood chips in order to come up with great tasting barbecue.

Weekend barbecue can be a source of family bonding time. Share the laughter and fun of cooking home-made barbecue with your friends and loved ones. It will not only allow you to indulge in its mouth-watering taste, but you will also get the chance to enjoy each other’s company.

Lastly, it releases your inner cave man attitude which is always craving for adventure and the great outdoors.

About the Author:

Ryan Rivera used to suffer from panic attacks for seven years.  He now advocates healthy living as the best weapon against anxiety, panic and depression.  You can read more of his articles at Calm Clinic

How to Grill the Perfect Steak

Let’s get one thing established before we go too far: the concept of “perfect” varies from person to person. So in this article what we’re aiming for as perfect is this: a steak that has a decent charred crust and is right around medium rare. Have a read through and follow the directions and you should be well on your way to attaining this.

To start with you need a good cut of meat. A good thick piece of meat is highly recommended. Try and pick something up that is about an inch and a half thick. The other dimensions of the steak are largely irrelevant, though a 12-16 ounce piece of meat is a good weight to begin with.

When you’re getting ready to start cooking, make sure to pull the steaks out beforehand. Depending on how warm the environment is, and how cool your refrigerator is set to keep food, you’ll need about 20-60 minutes for them to come up to about 68-70 degrees, which is ideal for aiming for a rare or medium rare finish. (Blue finishes benefit from thicker steaks and colder starting points, and medium and well will do better warmer and thinner.)

Prepping your coals is best done by getting a good set of half-white briquettes and using them on half the grill, while the other half remains unheated. This is important so you can pull the steaks off the heat if there’s a flare-up, which can burn the outside and leave the center cold. Leaving the lid closed for a couple of minutes after doing this will bring the grill up to the proper heat.

Before tossing the steaks on the grill you should apply melted unsalted butter (lightly) either by dipping the meat or brushing it, and then add freshly ground salt (a lot) to help build a great crispy crust. If you’re partial to pepper you should also grind some up and spread it across the steaks at this point, though it’s not a critical part of the process. Right before placing them on the heat you can compress the sides of the steaks in order to get as much height out of the meat as possible.

When you place the steaks on the grill watch for flare-ups from the butter and fat. If you get one at any point you should shift the steaks off the heat without flipping them. Now, there are a few different theories as to how often flipping should take place. Some people subscribe to the single flip method of cooking. Others insist on two. But what you should aim for here is to flip the steaks three times. Go ahead and leave the steaks on for about three to three and a half minutes each time (taking care to avoid burning through those flare-ups by sliding the steaks off the heat until they pass) for a total of six and a half to seven minutes per side.

Now, this should give you steaks that are medium rare. The absolute best way to test this it is to check the center with a meat thermometer. It should be right around 120 degrees. A little bit less should also prove sufficient, and a little bit more just means you’re going to see a medium rarity.

Remember to let your steaks sit for between 3.5-5 minutes before cutting into them in order to let them finish cooking (through residual heat) and to let the juices properly infuse the meat. They’ll just run all over the place if you cut too soon! Serve the steaks up with sides as you prefer. I’m partial to corn on the cob or a baked potato, and a fresh garden salad.

Finally, when your steaks are prepared this way they should require no additional condiments except perhaps pepper if you left it off originally. And even if you’re one of those steak sauce adherents, you owe it to yourself to try the meat unadorned before you cover up its natural flavors. Flavors which have been enhanced with the butter coating and generous amounts of salt.

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The Best BBQ Sauce Recipes for Camping Cookouts

The trick to keeping camping gear down to a minimum for camping cookouts is to use food items you normally bring along.

Some serve double duty as ingredients for BBQ sauces. Mustard, ketchup and sweet pickle relish, condensed canned soup, onions, maple or pancake syrup, sugar, orange juice and other fruit juices, iced tea, cola soda, milk and brewed coffee are usual fare brought to camping cookouts. These make BBQ sauces extra flavourful.

Home Style BBQ Sauce

Six to eight pieces of chicken, ribs or shish kabobs
1 can condensed tomato soup
4 oz. cola soda (reduces soup thickness)
1/2 tablespoon mustard (golden, brown or spiced)
1/2 cup of ketchup
1/4 cup finely diced onion

Blend condensed soup with four remaining ingredients until thick and smooth. This is also good marinade. Marinate an hour before grilling to infuse meats with deeper flavor for chicken or ribs or a condiment on grilled hamburgers.

Variation On A Home Style BBQ Sauce

Best with Chicken, Beef or Pork Medallions
1 can condensed cream of mushroom soup
4 oz. milk (or evaporated milk for extra thick sauce)
1/4 cup cold, brewed coffee
1/2 tablespoon maple syrup
1/4 cup finely diced onion
1/2 tablespoon mustard

Blend condensed soup with milk, coffee and syrup. Add onion and mustard. Brush chicken, beef or pork with BBQ sauce before placing on BBQ grill. Turn meats for even grilling.

Iced Tea By Any Other Name Is BBQ Sauce
Dehydrated ice tea mix adds piquant flavour to meats when added to BBQ sauce and Marinades. Pre-mixed ice tea is a good base for BBQ sauce and marinade recipes.

TeaBQ Sauce

1/2 packet of dehydrated ice tea mix (lemon added preferred)
1 cup orange or fruit punch flavor fruit juice
1/2 cup sweet pickle relish
1 teaspoon sugar
1/4 teaspoon mustard
1-2 tablespoon ketchup (to thicken to sauce consistency)

Blend dehydrated ice tea mix with orange or fruit punch flavor juice. Mixture will be slightly thick. Add in sweet pickle relish. Blend separately sugar and mustard. Add to iced tea/juice mixture. Thicken with ketchup.

Marinade: Instead of 1/2 packet of dehydrated iced tea mix, blend pre-mixed iced tea with juice, sugar and mustard. Omit sweet pickle relish. Marinate one hour.

Tea And Milk Fusion Marinade

1 cup premixed ice tea
1/2 cup whole milk (or evaporated milk)
1/2 teaspoon sugar
1 dried hamburger bun crumbs
1/4 teaspoon pepper

Blend tea, milk and sugar. Blend crumbs. Add chicken, seafood or ribs. Marinate one hour.

Guest blogger:  This is a guest post from Lauren Brown; blogger for Al Fresco Holidays, specialists in self-catering in France.

5 amazing BBQ treats you’ve never heard of until now

It’s coming into late summer – which is often the perfect time for a BBQ. The days are long, the sun shines until late evening and the days stay warm too – which if you ask us, is the perfect BBQ weather.

But if you want to do something a little different – and break away from your traditional BBQ treats (such as the burger and hotdog) why not try our amazing list of alternative BBQ snacks?

You’re guaranteed to love them!

1.      For someone with a sweet tooth….

For those times when you want something sweet and tasty, try peeling a banana and then cutting it in half length-ways. Purchase a Mars Bar and then slot the Mars Bar between the banana. Next step: wrap in tinfoil and place on the BBQ to melt. If you love Banoffee pie – you’ll absolutely adore this sweet BBQ treat!

2.     For the sophisticated BBQ….

For those with a more sophisticated taste, then why not try BBQing some lamb. You can skewer the meat if you choose – and then simply lay over some mint leaves underneath and let the flavour infuse into the meat whilst cooking. It’s super tasty – and perfect with a pita bread and sour cream. The is perfect for those wanting to impress their BBQ guests as the smell alone will have them hooked!

3.     For the kebab lover….

For cooking kebabs, try doing something a little different! Marinate your chicken in a sweet sauce and then in a separate tub marinate some in a sour tangy sauce. Then after leaving it for a day to soak up the flavours, skewer the meat in between pieces of onion and pineapple. Hey Presto! You have some delicious sweet and sour kebabs! It’s a winner every time!

4.     For the fish lovers….

There is nothing better than BBQ’d Mackerel – so next time you have fish lovers around for a BBQ throw some of these on the BBQ and watch them become hooked. You don’t need anything other than salt and pepper – then just leave to slowly cook and crisp around the edges! It truly is pretty magical and pretty simple too.

5.     For the Sh’more addict….

If you love your Sh’more then you’ll love this posh version! Basically, the process is the same as the normal Sh’more, but instead of just the marshmallow melted in the middle, you put a BBQ’d strawberry in there too. The fruitiness and the sweetness is pure heaven!

Guest blogger:  Elle works with Global Knives, the perfect place to purchase your BBQ cutting tools! You can find their range of knives at Chefs Knives online.

BBQ Using Freeze Dried Ingredients

You want to throw a barbeque for a small group of friends but you recently switched to buying freeze dried foods because of the money you’ll save and the ease of the food storage. You don’t know if your guests will enjoy the freeze dried fare as much as you would and you don’t want them to decline the invitation because of what is being served. Shh! Don’t tell them what you are cooking with. What they don’t know will likely surprise them and maybe get them to understand that freeze dried food is the alternative they’ve been looking for to help them cut back on food expenses.

Here are a few recipes for items that you can throw on the grill that will tantalize the taste buds of your guests.

The first recipe is for Bacon Quesadillas.

In order to make this you’ll need:

¼ cup of green onions
½ cup of freeze dried shredded Monterey Jack cheese
½ cup of freeze dried cheddar cheese
¼ cup bacon textured vegetable protein

These ingredients will make four quesadillas, so measure out enough in order to accommodate the amount of guests who will be arriving at your party. Top the tortillas with a layer of the bacon textured vegetable protein, cheese and onions then fold each tortilla in half. Place on the grill until the cheese is melted and the tortillas are lightly brown. Serve to enjoy.

If that isn’t enough how about Chicken Stuffed Tomatoes to go along with your Quesadillas?

For this recipe you’ll need:

2 Teaspoons of dried dill weed
Finely diced rib of celery
1 cup of finely diced green onions
1/8 teaspoon of ground pepper
1 cup of finely chopped freeze dried chicken
½ cup of low-fat mayonnaise

The above ingredients are enough to make 4 stuffed tomatoes so adjust according to how many guests you will be inviting. Mix all of the ingredients together in a large bowl, then cut the tops of the tomatoes off and scoop out the insides. Fill each tomato with some of the mixture in the bowl and when this is done place them on the grill over a low fire. This will allow the insides to cook while not burning the tomatoes. Wait until the stuffing is warmed up and the tomatoes are lightly grilled and serve.

Freeze dried food doesn’t have to be a boring way to eat. You can find new, inventive ways to eat them and on a bright sunny day what better activity is there than holding a barbeque and sharing food with friends? Maybe sharing your love of freeze dried food as well.

Guest blogger: Denise Mitchell is a lover of the outdoors. She prefers to hike and go picnic with her family whenever her job as a writer for allows it.

The Advantages of a Charcoal Barbecue

There is an on-going battle between the gas and charcoal barbecue – the traditional against the rise of technology. For those who like speed, the gas barbecue is probably your preferred choice. However for the environmentally minded, there are a lot more advantages when you incorporate a charcoal barbecue into your life.

For one, it’s environmentally friendly as you’re only using natural materials and they are generally cheaper to run. The traditional approach also offers a wider pallet of flavours, so if you like to have your meat or chargrilled vegetables packed with all the flavour and aromas possible, a charcoal barbecue is the ideal choice.

I am a big fan of the barbecue season and the barbecue is my domain. I don’t know what it is about it, but there is something manly about cooking on a barbecue grill, perhaps it’s to do with the open fire and having to contend with naked flames!?

During my heyday when I believed that nothing could surpass my barbecuing techniques I not only had a charcoal barbecue, but a gas one as well and by having both I find it much easier to make a fair comparison. I am not going to say that you’re a bad cook if you have one and not the other as the benefits that both possess will attract and suit many different people. However, I have found that gas barbecues are the best for those who love having control and like the fast and easy life, whereas the charcoal barbecue is the ideal companion if you enjoy cooking with the elements and working with whatever Mother Nature throws at you.

Gas Barbecues

  • Easy to start with a simple push of a button
  • No need to use messy charcoal
  • Control the temperature and for a long period of time
  • You don’t have to contend with windy conditions
  • Can use wood to create a smokey flavour

Charcoal Barbecues

  • Can produce more heat, making hotter grills
  • Intense aromas
  • More hands-on approach to cooking outdoors
  • Some barbecues can be packed up, making them easy to store or take with you to a picnic or the beach
  • A lot more flavour is produced when cooking with charcoal
  • Cheaper to run than gas barbecues

Choosing between a charcoal barbecue and a gas barbecue can be a difficult decision to make as both have their advantages and disadvantages. However, if you’re searching for a cooking device that’s kind to the environment, a charcoal barbecue is ideal for you, but if you’re in two minds I would recommend that you look around to see what’s available to you.

Guest blogger:  Mr. McGregor is a gardening enthusiast who commits a lot of time to his garden and allotment, documenting his trials and tribulations by guest writing on the Notcutts blog in the UK.

Caribbean Style Grilled Chicken Recipe

This is a fantastically different way to prepare grilled chicken with a little kick.  My favorite way to make this is on the bbq along with some grilled corn and potatoes.

I hope you enjoy it as much as my family.


  • 3/4 Cup Olive oil
  • 8 Cloves garlic, chopped
  • 1/3 Cup Lime juice
  • 1 tsps Fresh ground black pepper
  • 1 Scotch Bonnet or Habanero pepper, stemmed, seeded and finely chopped
  • 2 tsp Oregano
  • 1½ TBS Cilantro
  • 3 LBS Chicken breasts, boneless and skinless

Trim chicken of all extra fat and splint in half. USE CAUTION PREPARING PEPPER!

Combine the oil, juice, pepper and other seasonings. Place the chicken in a glass dish, pour the marinade over , cover and place in refrigerator to marinate 2 to 6 hours.

Preheat grill to medium hot. Remove chicken from marinade and grill for 7 to 9 minutes per side depending on thickness.

Plate and enjoy! You definitely will not find anything like this if you order food online!

Guest blogger:  Ruth Rogers is a freelance writer that loves trying out new recipes and making up her own at the same time.  She believes that cooking at home beats out restaurant online ordering any day!

5 Ways To Smoke Meat

Once upon a time, smoking was used as a way to preserve meat’s freshness. In the years since the invention of the refrigerator, smoking meat has become a favorite past time of expert grillers and backyard barbeque enthusiasts alike. In short, smoking meat is the art of cooking your cut at a relatively low heat (usually between 200 and 250), using just the smoke from your fire source. Different types of meats call for different types of smoking, but when done right, smoking can turn even some of the worst slabs of meat into a tasty meal. The following are the five most common types of smoking today.

1.) Wood Smoker

Without question, smoking meat over a wood fire is the gold standard. Like the wheel, sometimes things last for thousands of years because they work. Wood smokers come in many shapes and sizes, but unless you are cooking for an army, the key thing to remember is that less is more. The biggest mistake first timers make is using too much wood and building too big of a fire. Remember, the smoke is what cooks and flavors the meat, not the fire!

2.) Wood Smoker 2 (Because it really is the best way to do it!)
Cheating a little bit right off the bat, but if you are going to learn how to smoke meat, than you should be willing to at least try the classic way. That said, since a big part of the flavor from this style of cooking comes from the smoke itself, the type of wood you burn can make a huge difference. Most fruit and nut woods can burn without the smoke overpowering the meat flavor. Hickory, apple, and oak are great woods to get you started.

3.) Charcoal Smoker
Charcoal is a great alternative to wood because of its diversity. Although actual charcoal smokers can be found for relatively cheap, you can also experiment with a covered grill by pilling the charcoal on the opposite side of the meat and cooking it “low and slow.”

4.) Gas
While many barbeque lovers swear against gas smokers, the fact is they are a great, easy way to begin to learn the craft. With enough practice, you may even be able to start to replicate that wood smoke taste. A lot of practice.

5.) Electric
Convenience is the key to the electric smoker. Simply put, for those of you in an apartment or a place where an open flame is not allowed, an electric smoker offers an easy way to connect with your rugged outdoorsman.

Guest blogger: Mark Lynch is a guest writer for Le Cordon Bleu culinary schools.

Best Barbecue Recipes For This Summer

It is time for the summer sun to shine, and when it does decide to show itself, there is nothing better to do than inviting friends round and getting the barbecue out. When that time comes you need to be prepared to be able to whip up some tasty food for your guests.

It may have been a while since you last cooked on a barbecue: the barbecue itself is no doubt covered in cob webs.  But don’t worry…clean off your grill and get ready to entertain!  Here are some easy recipes you can make on a barbecue for your friends or family.

Cheese Burger

This burger is easy to make, and as you probably know burgers are a staple at barbecue events.

Time to prepare: 25 minutes
Time to cook: 10-30 minutes
Serving Number: 4


  • 700g beef mince/turkey mince/chicken mince (depends on what type of burger you want)
  • 1 onion, chopped finely
  • 1-2 chillies (depends on how hot you would like your burgers to be)
  • Handful of parsley, roughly chopped
  • 1 tbsp olive oil
  • A pinch of salt and pepper
  • Cheese slices
  • 4 buns (buns specially made for burgers are good)


  1. Light the barbecue.
  2. Heat a frying pan for a few minutes, add the olive oil and the chopped onion. Cook for 3-4 minutes until the onion is softened. Take the pan off the hit an allow the onions to cool down slightly.
  3. Place the mince, chillies, parsley, salt and pepper into a large bowl. Once the onions are cooled add them as well, then mix together.
  4. Divide the mixture into 4. Mould the mixture with your hands to form a burger shape.
  5. Add the burgers to the barbecue, cook for 3-6 minutes on each side until the meat is fully cooked. On the last minute add a slice of cheese to each burger.
  6. Place the burger into a bun and enjoy!


Sticky Chicken Drummers

This recipe takes no time at all to prepare and will offer all your costs something unique and really tasty.

Time to prepare: 5 minutes
Time to cook: 35 minutes
Serving Number: 8


  • 16 average size chicken drumsticks
  • 4 tbsp soy sauce
  • 2 tbsp pure honey
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato purée
  • 2 tbsp Dijon mustard


  1. Light your barbecue.
  2. Add the soy sauce, honey, Dijon mustard, tomato purée and extra virgin olive oil to a bowl and mix well.
  3. Make a few slashes on every drumstick.
  4. Add the mixture to the chicken, make sure that all the chicken drumsticks are coated well.
  5. Leave it to marinate for 30 minutes.
  6. Add the drumsticks to the barbecue and cook for 35 minutes until fully cooked. Make sure to keep turning the drumsticks regularly.


Pork and Pineapple Kebabs

This recipe is brilliant as it adds a little fruit to your barbecue, the pineapple and the pork really work well together.

Time to prepare: 12 minutes
Time to cook: 12-14 minutes
Serving Number: 4


  • 450g boneless pork chops
  • 20 chunks of pineapple cut into 1 inch squares
  • 2 green peppers also chopped into 1 inch squares
  • 1/2 red onion chopped into chunks
  • 400g barbecue sauce
  • Handful of rosemary chopped finely


  1. Light your barbecue.
  2. Mix the rosemary and roughly 2/3 of the barbecue sauce.
  3. Pour onto the pork chops, ensure that they are covered well.
  4. Put in the fridge for 30 minutes to marinate.
  5. Remove from the fridge, add the chops, pineapple,peppers and onions to 8 skewers.
  6. Put on the barbecue for 12-14 minutes until full cooked.


Simple Salad

A barbecue can never be complete until there is a salad on the table here is one you can rustle up in an instant.

Time to prepare: 5 minutes
Serving Number: 4


  • 450g cherry tomatoes
  • 50g rocket
  • Pinch of salt & pepper
  • 4 tbsp extra virgin olive oil


  1. Cut the cherry tomatoes in half and toss with the salt and pepper.
  2. Add the rocket and toss again.
  3. Put the salad in a bowl and drizzle with the extra virgin olive oil.
  4. Serve to your guests.

All theses recipes are easy to make and will make your barbecue great. Add the recipes to your cookbook as you can always use them again when the sun decides to shine.
Guest blogger: This blog is presented by guest blogger, Victoria Abrams. Vic is writing for Nigella Lawson, an English food writer, journalist and broadcaster. Nigella is the author of 9 best selling cookbooks and featured in several TV shows around the globe.

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