Restaurant food at home
Following on from my last post Pumpkin Veloute and Onion Bhajis, I mentioned I had an inspired main course from Dan Moon of Ston Easton Park. The plate I’d picked out from Dan was horseradish gnocchi, blue cheese and beetroot. I was truly inspired by this, I basically copied his […]
These Manchester Tart protein balls haven’t come about from a New Year health kick. I eat them all of the time. Not everyone diets in January, but I think a lot of people want to eat better and nourish themselves again. The Manchester Tart came around in the seventies […]
For those of you that follow my blog, you will know it’s very rare that I ever cook something traditional. I believe the entire point of my blog, and the blogging community is to share our new ideas and finds. There are a million recipes for bolognese and it’s […]
We went to our first Christmas market of the year yesterday. We stumbled across these funny looking fruits. It’s very unusual for me not to have seen something before, let alone not even have heard of it. It is commonly know as a Feijoa. It is originally from Southern Brazil, […]
No this squash parfait is not a dessert, I’m sure it could be though. I bought some interesting chemicals quite a long time ago and never used them. I came up with some of my favourite flavours and put them all together, hey presto. The two main chemicals I […]
Now, those of you that have followed this blog for a while will know that I’m a sucker for chips. Proper hard crispy outsides that don’t go soggy as soon as you put vinegar on them, with a fluffy light as air centre. Now I have gone to great […]
I saw a well known Italian chef, Francesco Mazzei making this Lasagne Pastachina dish. He serves this up at his restaurant L’Anima in London Town. It’s highly complicated with many steps to create, making your own beef sausages and two different types of pasta. I wasn’t quite in the mood […]
I’m just about to embark on this years holiday where I hope to find some of these delicious French pastries. A canele originates from Bordeaux. They are basically a thick baked custard, although they look like cakes. This is because they are cooked in heavily sugared moulds which create a […]
I wanted to have a light meal without compromising on flavour the day we made this Poached Mackerel in Umami broth. Why, because you cant’t have your cake and eat it everyday, so this was concocted after a night of excess. It consists of a flavourful broth with cured mackerel […]