Get the latest recipes from Xerxes http://www.grouprecipes.com/people/xerxes This recipe has been in my family for a long time. A traditional part of the British Christmas, this pudding is best made weeks or even months before Christmas. Marinating the fruit in ale and brandy gives it its distinct flavor, and the longer the better. http://www.grouprecipes.com/107879/traditional-christmas-pudding.html I first had this pizza at an outdoor piazza in Verona, Italy. One of its charms is its simplicity, both in ingredients and method. Under a strict Italian Law, this is one of the very few pizzas that may be labelled "authentic Italian." Every ingredient for this pizza should be the very freshest and finest available and on no account should any shortcuts be taken. The reward is well worth the pains taken! http://www.grouprecipes.com/94073/pizza-napoletana-margherita.html Often in the morning, I don't have time to cook oatmeal. While in France, I took a liking to museli, a generic term in Europe. Many variations exist, but I played around and came up with my own. Super healthy, and for those who can stomach the thought of eating oatmeal uncooked, this is a great start to the day http://www.grouprecipes.com/89925/oatmeal-my-style.html Many B&B's in Scotland serve a variation of the fry-up (see full english breakfast) but porridge and kippers is a way traditional Scottish breakfast. http://www.grouprecipes.com/89915/scottish-breakfast.html This creamy soup will be a hit with anyone who loves garlic. This is the product of lots and lots of trial and error. Hope you like it! http://www.grouprecipes.com/89902/cream-of-garlic-soup.html Peligro! These margaritas slide down really easy and they pack a little more punch than ordinary ones. http://www.grouprecipes.com/89849/tko-margaritas.html There are dozens of underground comistibles, and they are starting to make a comeback. They are relatively inexpensive and very nutritious. Root vegetables have long been a standard staple in my family http://www.grouprecipes.com/88964/roasted-root-vegetables.html Also known as the 'fry-up,' this rather ponderous breakfast is the dog's bollocks for a hangover! http://www.grouprecipes.com/88749/full-english-breakfast.html This is probably my favorite soup. It is traditionally served cold like gazpacho, but is just as good hot. http://www.grouprecipes.com/88741/vichyssoise.html Apart from knowing the five mother sauces (Allemande, bechamel, demi-glace, espagnole, and veloute) one thing every good cook should know is how to make and use a bouquet garni. It is indispensable for making good homemade stock. Here's how I make mine http://www.grouprecipes.com/88673/bouquet-garni.html