This is an essential recipe to have. Tomato sauce can be used in an infinity of dishes from pasta sauces (on its own or with other ingredients, like cream), meatballs, pizza, roasted or braised meats, stews and even fish dishes. This one is really easy and can be frozen. That means that you can make a batch and divide into individual portions for freezing and use as you need it.
Green eggs (called ‘green’ because of the parsley) was something I used to eat all the time as a child. They are strangely addictive and if you think 3 eggs per person (what you find within a man-sized omelette) is a lot, think again. That’s 6 halves per person and I unashamedly admit that is a normal portion of green eggs for me.
Michelin-starred restaurants are always a treat. You sort of know what to expect but then you don’t because you get surprised and delighted every time. They are all unique experiences with individual highlights and their own twists and turns. This was no exception.
Il Gallo D’Oro is a 1-starred restaurant inside the Cliff Bay hotel in Funchal on the island of Madeira, and is led by chef Benoît Sinthon. His whole philosophy rests on local produce and the discovery of the Island of Madeira, adding ingredients from the Iberian peninsula, and coupling the food with top Portuguese wines.
As expected of restaurants at this level, especially ones that are hosted in hotels, the atmosphere was formal, restrained. People spoke softly and sat up straight. The décor was plain and unassuming. You come here to eat nice food, let’s make that clear from the outset.
An exuberant and slightly surreal exterior, a peculiar but cozy interior and an eccentric chef all contribute to making this a unique experience. Tokos is a delightful small restaurant on the island of Madeira that simply should not be missed.
Outside there is an impressive display of exotic flowers and plants, which sets the scene for a truly distinctive journey. Somehow, the exterior doesn’t quite add up and you are left with a feeling of anticipation. Inside is a small room flanked by a tiny kitchen, the décor strange and eclectic, lots of plants, clarinets and plates hanging on the wall together with naïf paintings depicting the chef (and owner), lacy curtains and a tapestry that seems out of place.