Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Crispy duck breasts with a wild cherry balsamic reduction

by Jeanne Horak on August 3, 2010 21 Comments in Gluten-free, London Life, Main course - poultry

DuckBreastsWithCherryReduction

I expected a lot of things when I came to live in England.

I expected the weather to be depressing – tick.  I expected to be a little homesick – tick.  I expected to see lots of shows and concerts – tick.  I expected to develop unnatural cravings for biltong, Peppermint Crisp and NikNaks – tick. But what I never expected was to be able to forage for wild food.  Have a look at the picture below – anybody want to venture a guess what these items have in common?

ForagedFruit

They were all picked over the weekend within a 5 minute walk from my front door 🙂  They are all delicious and not one of them cost me a penny!  For those of you who are thinking of doing a little foraging yourselves and are wondering what to look for, the wild cherries look exactly like cultivated cherries, only smaller; the wild plums are red and about the size of olives (although they taste just like sweet cultivated plums) and the mirabelles are about the size of apricots, but with a smooth skin and the flavour of a plum.  Simples!  And make sure you wear long sleeves and gloves when you pick the blackberries as the bramble bushes are unfriendly, thorny things.

Once we had got our haul home and tasted a sufficent number of the fruit for quality assurance purposes (ahem!), the next question was what to do with them.  Those of you who follow me on Twitter will already know that some of the wild cherries were turned into a chocolate and cherry clafoutis (more on that later), and some we just ate as dessert, popping the deeply flavoured berries into our mouths and savouring the full, almost spicy cherry flavour.  With the remainder, I decided to make a savoury dish – and what better pairing for cherries than duck?

DuckCherryReductionII

The only problem with wild as opposed to cultivated cherries is that their ratio of flesh to stone is about 50/50.  This makes stoning them an almost impossible task.  All that happens is that you shred the flesh and stain everything within a kilometre radius bright purple with escaping cherry juice, so I had to think of a way to avoid that.  By cooking them, you make it far easier to separate the stone from the flesh, and although it’s a bit of a faff, it’s a lot less work than stoning the raw fruit.

To add a bit of spice, I sprinkled the duck breasts with Chinese 5-spice mix and also added some to the mashed potato – definitely recommended!  The cherry reduction was nothing short of divine with an astonishing depth of flavour and it worked beautifully with the duck.  With a side dish of savoy cabbage steamed and sauteéd with garlic, it made for an affordable luxury and proved once and for all that stolen (or, in this case foraged) fruit tastes the sweetest!

DuckCherryReductionEnd

CRISPY DUCK BREASTS WITH A CHERRY BALSAMIC REDUCTION (serves 2)

Ingredients:

2 duck breasts, skin on
salt
Chinese 5 spice
1 cup cherries (pitted if you are using cultivated cherries)
50ml water
25ml Balsamic vinegar
1 tsp brown sugar

Method:

Rinse and pit the cherries (or just rinse if using wild cherries).  Place in a small saucepan together with the balsamic vinegar, water and sugar and bring to a gentle boil for about 10 minutes, then turn off the heat.

In the meanwhile, pre-heat the oven to 200C and rinse and dry the duck breasts.  Either score the fat in a diamond pattern or prick the skin all over with a fork, then rub salt and Chinese 5-spice mix all over the skin.  Dry fry the breasts skin side down in a pan over moderate heat for about 6 minutes until skin is crispy. Transfer to an ovenproof dish (skin side up) and roast uncovered for about 20-25 minutes.

In the meanwhile, use two forks to shred the cherries and remove the stones (if necessary).  Add a little more water if the mixture is too chunky, then return to a very low heat until it starts to become thick and almost syrupy.

When the breasts are done (they should still be a little pink on the inside), let them rest for 5-10 minutes, then slice and serve on a bed of creamy mashed potato, topped with the cherry reduction.

If you liked this recipe, you might also like my duck a l’orange or whole roast duck with pancetta recipes.

And in other news… nominations are now open for the 2010 South African Blog Awards.  I would REALLY appreciate it if you would take a few moments to click on the link below and nominate me in the categories Best Food & Wine blog and Best Overseas Blog.  Only the blogs with the most nominations go through to be finalists, so every nomination counts!! Pretty please with a wild cherry balsamic reduction? When you click the link below, CookSister has already been selected as nominee in the abovementioned categories, so all you have to do is enter the security code displayed and a VALID e-mail address, then click on the link in the confirmation e-mail they send you. NB – you have to click the link in the e-mail that you will be sent, otherwise your nomination will not count!  Thanks ever so much 🙂 

nominate this blog

More deliciousness for you!

  • Tomato, pesto & thyme tarte tatinTomato, pesto & thyme tarte tatin
  • Polish cherry dumplingsPolish cherry dumplings
  • Nero d’Avola-Merlot and duck a l’orange – WBW#8Nero d’Avola-Merlot and duck a l’orange – WBW#8
  • Braised baby turnips and radishes – and a workshop!Braised baby turnips and radishes – and a workshop!

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Tintswalo Atlantic Lodge, Cape Town
The Rivington Grill, Greenwich [CLOSED] »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Janice Tripepi says

    August 4, 2010 at 3:38 am

    What a wonderful post AND recipe!

    Reply
  2. nina says

    August 4, 2010 at 4:32 am

    Was this your meal you shared with Mowie and Co…..great! Looks so amazing!!

    Reply
  3. meeta says

    August 4, 2010 at 7:26 am

    oooh this looks incredible jeanne! i love duck breasts paired with fruity slightly sweet sides. and the cutlery looks familiar ;o)

    Reply
  4. Nicola says

    August 4, 2010 at 9:38 am

    So jealous, would love to forage for stuff like this within walking distance from home. I somehow don’t think my neighbours with gardens would take very kindly to me liberating their lemons, although there is that one pomegranate tree at the end of my parents’ road…

    Reply
  5. 5am Foodie says

    August 4, 2010 at 9:50 am

    Free food – love it! We forage as well. Last year the hubby picked loads of wild cherries and attempted to make jam. Well, we ended up with a very nice sauce… I will tell him about cooking wild cherries before stoning them, as last year he spent hours stoning them and had a cramp in his hand for about a week!
    The dish looks gorgeous. Duck and cherries – one of those perfect pairings.

    Reply
  6. Douglas says

    August 4, 2010 at 11:07 am

    What fun – I must learn to forage more!

    Reply
  7. valentina says

    August 4, 2010 at 1:15 pm

    I am a big, big fan of ducks. and cherries. funny enough, I have not yet married the two so no better opportunity. I have not come across wild cherries.well, after reading your post I should say ‘Not that I was aware’. Love the photos with the wild characters. I used to live on top of a hill which had one of its side full of blaberries when in season and many times would walk back home flavouring them. It used to put a smile on my face. Before reading this post I had seen the twits from Meetan and Mowie so I have already voted, with imense pleasure. Good luck!

    Reply
  8. Marisa says

    August 4, 2010 at 4:44 pm

    So jealous of the berry foraging! That’s an area in which the expats definitely come out on top. Looks so delish with the duck too – aaaaah yum!

    Reply
  9. Tandy says

    August 4, 2010 at 4:49 pm

    foraging for fresh berries must be so awesome. Off to go and vote now – well done 🙂

    Reply
  10. Brilynn says

    August 4, 2010 at 10:45 pm

    Cherries and duck are SO good together! And I’ve always felt that things taste better when you pick them yourself!

    Reply
  11. Koek! says

    August 5, 2010 at 9:11 am

    OH WOW. I’M SO JEALOUS…

    Reply
  12. Kat says

    August 5, 2010 at 7:05 pm

    This is beautiful, cherries and Balsamico sound like a divine combination and something that goes fabulously with duck. I’m kind of reconsidering my slightly less than enthusiastic attitude to duck lately so you’r wonderful recipe definitely got my mouth to water 🙂

    Reply
  13. fotografiafoodie says

    August 5, 2010 at 8:20 pm

    Looks spectacular! I usually hate duck, but this would be delicious!!

    Reply
  14. bellini valli says

    August 6, 2010 at 5:47 am

    On the coast where it is a moister climate there is more to forage than here in our semi-desert. Here we have Saskatoons and the occasional wild raspberry, but there is pkenty of wild sage brush.

    Reply
  15. Bridget Davis says

    August 6, 2010 at 7:24 am

    Ohhh this looks sooo nom nom nom licious!!!
    Love duck so this post hit the spot.
    Thank you,
    Bridget (The Internet Chef)

    Reply
  16. Juno says

    August 6, 2010 at 9:38 pm

    A thoughtful, well-written post, a delicious recipe and good photographs: what’s not to like about you, me darlin’?
    x

    Reply
  17. Anne's Kitchen says

    August 7, 2010 at 10:11 am

    Wow I had no idea we had wild fruit in London! Well, I doubt it’s safe to hunt any down in Archway (the probability to come across a young person carrying a knife is probably bigger than encountering any wild fruit!). And, I am so amazed to see there are Mirabelles in the UK! No one ever knows what I talk about when I say Mirabelle jam is my favourite spread in the world. How utterly astonishing!

    Reply
  18. Kitchen Butterfly says

    August 12, 2010 at 8:48 pm

    Oh foraging – we’re on the smae wavelenght ( I have a post coming up about my blackberries) but of course there were no mirabelles, cherries or plums to be had! Again, I love the combo of sweet cherries and duck!

    Reply
  19. Kevin (Closet Cooking) says

    August 14, 2010 at 1:55 pm

    That looks so good! I really like using fruit and berries in savoury dishes like this.

    Reply
  20. Nicola Fine says

    March 17, 2016 at 3:08 pm

    We are Saffas living in Berkshire countryside – my daughter is visiting Oz and asked me for pep crisp tart re ripe which I’ve just found on your blog! Absolutely loving reading your blog, very inspiring indeed however thisus dates 2010! Are you still out there?

    Reply
    • Jeanne says

      March 17, 2016 at 4:41 pm

      Glad to hear you are loving the blog – that peppermint crisp recipe is a winner! And I am most definitely still here – click “home” on any of by blog posts and you will find my latest posts from March 2016 🙂

      Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Cauliflower steak Welsh rarebit
  • The Melusine
  • Potted smoked salmon with quick pickle apple slaw
  • Discovering the wines of Pays d’Oc
  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway
  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Gem squash 101: how to find them, how to grow them, how to eat them!
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
How to sautée Brussels sprouts
Crab-stuffed portobello mushrooms

Featured on

Also available on

"Spring fever, my heart's beating fast. Get up, ge "Spring fever, my heart's beating fast. Get up, get out, Spring is everywhere" - Elvis Presley

What better way to celebrate the day when the clocks go forward to British Summer Time than with  a glorious photo of St Paul's Cathedral shyly peeping out from a cloud of pink cherry blossoms against a perfect blue sky! 🌸🌞

London is awash in glorious blossoms at the moment, from Greenwich Park in the east to Kew Gardens in the west, and the fun part is trying to catch each type of tree just when the blossoms are at their best.

The cherry plums have been exploding into clouds of small white blossoms and sweet fragrance for a few weeks already; and the early flowering cherry trees, camellias and magnolias are coming into their own right now. Plus we still have the late-flowering cherries, rhododendrons and wisteria to look forward to!

Do you have a favourite Spring tree or park for blossoms in London? Let me know in the comments 🌺

And please remember to share, save or like my posts if you want to see more of me in your feed 🙏
"The essence of being human is that one does not s "The essence of being human is that one does not seek perfection" 

I wonder what the author if those words would have made of the age of Instagram? We are fed an endless stream of perfect images of perfect bodies and perfect lives. In the back of our minds we KNOW this is not reality, but still the subconscious yearning for this imaginary world of perfection persists. Humans are funny that way.

But so often in life, things fall short of the perfection we imagined - seemingly perfect relationships fail, cakes look nothing like the picture in the book, clothes that looked good on the internet look ridiculous on our bodies, the wrong turn we took meant we never got to our planned destination.

Falling short of perfection is part of life. The big question is how you deal with it. Do you throw your hands up in despair and berate yourself for failure? Or do you find the positives in the imperfect outcomes of your plans? 

This photo taken almost exactly 4 years ago was meant to be a "perfect" Instagram shot of me in my signature pose, on a perfect sunny day on snowy ski slopes. Instead, as @explorista snapped the photo, our ski instructor decided to throw handfuls of snow at me - but as it turns out, this "imperfect" shot turned out to be my favourite of the day 😍

Do you find joy in life's imperfections?
What's your favourite way to eat cauliflower? Up What's your favourite way to eat cauliflower? 

Up until about a week ago I would have said cauliflower cheese... but all that changed when I made this low-carb cauliflower steak Welsh rarebit... I first made cauliflower steaks years ago, before cauliflower started enjoying its 15 minutes of fame, as a main course for vegetarian friends. But it wasn't till last week when I wanted to make Welsh rarebit for St David's day and discovered I had no bread that it struck me that cauli steaks would make the perfect base for Welsh rarebit! It's totally indulgent - like pouring a beery cheese fondue over your cauliflower - and totally addictive. You can find the full recipe in the link in my profile,  or SAVE this post for basic instructions! Remember to tag me if you try it -I'd love to see 😊

* Slice two 1cm steaks vertically from the middle of a large cauliflower, season and fry in  butter and oil till browning slightly.

* Oven bake for 10 mins at 200C while you mix grated cheddar, melted butter, Worcestershire sauce, mustard and beer. (The Duvel Belgian ale works a charm, BTW!).

* Spread the cheese mix generously over the 2 steaks and pop under a medium grill until golden and bubbly

You're welcome 🤩
Dyed Gwyl Dewi Hapus - or happy St David's Day if Dyed Gwyl Dewi Hapus - or happy St David's Day if you don't speak Welsh 🏴󠁧󠁢󠁷󠁬󠁳󠁿

March 1 is the day on which the Welsh people celebrate their patron saint, St David, and one of their traditions is to wear a daffodil, the national flower of Wales. Here are five daffodil facts to impress your Welsh friends:

🌼 There's no difference between a daffodil and a narcissus. Daffodil (or jonquil) is simply the common name for members of the Narcissus genus, so all daffodils are narcissi.

🌼 There is only one species if daffodil that is native to the UK - Narcissus Pseudonarcissus, or wild daffodils. You can spot them by the fact that their outer 6 petals are a paler yellow than the central trumpet, and they are usually smaller than the showy, giant yellow commercially grown daffs. 

🌼 It's not entirely certain how the daffodil came to be the national flower of Wales - one theory is that they are one of the few flowers in bloom on 1 March. Another is that the daffodil is less... antisocial to wear than the other Welsh national symbol, the leek 🤣

🌼 Daffodils are the official 10th wedding anniversary flower.

🌼 Daffodils contain a poisonous sap - keep away from pets and if mixing daffodils in a vase with other flowers, let them stand in water separately for 24 hours first I case they affect the other flowers. 

Are daffodils your favourite Spring flower? Or do you prefer something else?
As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT