ProWare's Beetroot Risotto

Beetroot and Goats’ Cheese Risotto

  • 7th June 2013
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Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. The parsley adds a bright, fresh, woody finish to the dish, however this can also be substituted with dill and the goats’ cheese substituted with sour cream as an interesting […]

Leiths recipe for Green Peppercorn Sauce

Green Peppercorn Sauce for Steak by Leiths

  • 3rd May 2013
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Impress guests with this classic sauce made from green peppercorns. It’s a perfect accompaniment to steak and couldn’t be quicker to make.   Thank you to Leiths School of Food and Wine for sharing it with us. Green Peppercorn Sauce for Steak by Leiths Serves: 1 Prep time: 1 minute Cooking time: 10-15 minutes Ingredients 2 teaspoons canned […]

ProWare's Thai Green Curry

Wendy’s Thai Green Curry

  • 2nd May 2013
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This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to […]

ProWare's Swedish Meatballs

Swedish Meatballs

  • 2nd May 2013
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Are you having people over to watch England do well (fingers crossed*) in this year’s Eurovision? Impress your guests with our delicious Swedish Meatball recipe! You won’t be disappointed… Swedish Meatballs Makes: 40-50 Meatballs Prep time: 1.5 hours Cooking time: 40 minutes Ingredients Meatballs: 1 large onion, finely diced (the smaller the better!) 2 tablespoons unsalted butter […]

ProWare's Tapas Style Carrots

Tapas Style Carrots

  • 3rd April 2013
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This recipe for Tapas Style Carrots, or similar, is found throughout Southern Europe, the French, Italians, Spanish and Portuguese all have a variation of it, the carrots can be served warm or cold, but preferably not hot. They make a great accompaniment to almost all simply cooked meat and fish dishes such as grilled, fried […]

Pan-Roasted Bream with Fennel

  • 1st April 2013
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Bream is a true jewel of the sea makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour. Pan-Roasted Bream Serves: 2 Prep time: 15 minutes Cooking time: 12 minutes Ingredients 2 Bream fillets (approx. 200g each) 1 tsp fennel seeds, crushed ½ dried chili, crushed […]

ProWare's Profiteroles Recipe

Chocolate Profiteroles by Leiths

  • 27th March 2013
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A sweet classic, Leith’s chocolate profiteroles will leave wondering why you hadn’t tried making these yourself before now. Chocolate Profiteroles by Leiths Makes: 30 profiteroles Prep time: 20 minutes Cooking time: 25 – 35 minutes Ingredients For the choux pastry: 85g butter 220ml water 105g plain flour 135g of sifted plain flour A pinch of salt 3 eggs, […]

ProWare's Crepe Suzette

Crepe Suzette by The Milestone

  • 3rd February 2013
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The Milestone’s recipe for this crepe Suzette will help you rediscover this French classic and have fun trying your hand at flambéing as well. For a visual of this recipe check out the video below of Chef Luke from the Milestone whipping up these crepes. Crepe Suzette by The Milestone Makes: 10 Crepes Prep time: 10 minutes […]

ProWare's American Style Pancakes

American Pancakes by The Milestone

  • 1st February 2013
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Pancakes are quick, easy and always delicious. The Milestone’s recipe for American style pancakes is fuss free way to kick-start your morning.  There is a video below of Chef Luke from the Milestone demonstrating how to make these pancakes. He also tops them with a lovely combination of smoked salmon and samphire, which would make […]

ProWare's Rhubarb Crumble

Rhubarb Crumble with Oats & Malted Milk Custard

  • 24th January 2013
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We’ve worked with Ren Behan for a number of years now. She is a renowned food writer who originally started writing her food blog in November 2010 though has since gone on to complete a diploma in Journalism with Distinction and also a Food Styling Course at Leiths School of Food and Wine. Ren’s can […]