Cooking with Passion is the name chosen for Sian's "first" cookery book. The book consists of all Sian's cookery recipes that have appeared in the South Wales Evening Post this year.
Sian was only asked to become a recipe writer in July but since then she has contributed regular articles and established herself as a culinary voice for Neath and South Wales. Sian can't walk through Tesco's now, without people chasing her down the aisles asking how to cook some obscure vegetable.
If you would like to have a copy of Sian's recipes then you can download them from the link below or alternatively you can call into the patisserie and purchase a copy.
"Sian cooks with a passion and the recipes are designed to be eaten by real people. The recipes are not pretentious. They were not written or chosen to showcase Sian's undoubted talent. Instead they were selected because they were recipes that could be easily followed and in lots of cases they can be prepared in advance to fit in with people's busy lives".
I hope you like the recipes and if you do then please post a comment using the link below.
December 22nd 2008, the South Wales Evening Post printed Sian's article on cooking Christmas dinner.
As a preview to the full page article, Sian was pictured on the front page of the paper next to a photo of Neath's Catherine Jenkins.
Merry Christmas Everyone
It is chocolate week this week so what better way to celebrate than to bake up a fantastic chocolate cake recipe. This particular recipe for Black Forest gateau has the added bonus of being gluten free - so it is a definate hit with coeliac chocoholics looking for that indulgent hit.
To download the recipe with cooking instructions follow the attached link
Download gluten_free_black_forest_gateau.doc
Gluten Free Black Forest Gateau - La Creme style
Speak to Sian on 01639 638574 if you would like a cake baked especially for your dietary requirements. Sian has an extensive library of recipes and she is able to make individual cakes to order.
Sian's latest recipe for the South Wales Evening Post is for welsh beef chilli La Creme style.
Nowadays mexican flavours are all the rage with burritos, tacos, nachos, fajitas all becoming part of our everyday langauage, but there is no getting away from the old favourite of chilli con carne. We make ours slightly differently, using welsh beef pieces instead of mince and cooking it slowly the day before eating.
Serve the chilli with brown or wholegrain rice and have seperate bowls of grated cheese, jalapeno chilli peppers, tortilla chips and sour cream. For an extra special supper accompany with a frozen Margharita.
Look out for the recipe in saturdays evening post or click on the link below to download the recipe and cooking instructions.
Download welsh_beef_chilli.doc
Post a comment if you try the recipe and like it.
