first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe is by Frank and Jayni Carey. Potatoes Parisian
is one of the most elegant (and simplest) ways to prepare
potatoes. This versatile starch side goes with almost
any entrée. Bon appétit!
large potatoes, peeled and thinly sliced (about 1
1 1/2 cups whipping cream
1/2 teaspoon salt
1/2 cup shredded Gruyère cheese (2 ounces)
the sliced potatoes in a buttered 3 quart rectangular
the whipping cream over the potatoes.
uncovered, for 50 to 60 minutes, or until the potatoes
are tender and most of the cream is absorbed.
with shredded cheese and nutmeg during the last 5
minutes of cooking.
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