Restaurant food at home
When people see my blog or photos of what I cook, a common question is where do I get all my ideas. I seldom copy a recipe ver batim, unless it’s teaching me a new technique, like the consomme I’m making today. I tend to be more inspired from pieces […]
I’ve been asked to showcase a couple of Dan Moon’s (see below) recipes. Dan has taken over as head chef of Ston Easton Park, a most majestic country estate in the South West, lying on the edge of the Mendip hills. Perfect relaxation and beautiful food await. Today I have interpreted […]
I have to admit to acting on impulse on this one. I have never thought about having a massive lobster for Christmas dinner, but next year, I may just do that. This beauty was in the supermarket as a Christmas special, it was 1.5kg in weight and £20. I […]
After my last blogpost of Oustau de Baumaniere I commented that the meal was let down by its “exceptional” millefeuille dessert. I promised that I could knock one up in no time and make it better. Well, here’s my take on the dessert. Firstly, the ice cream wasn’t bitter. Secondly the […]
I’ve seen a few versions of encased pastry dishes made with brioche rather than puff pastry. I’ve made a brioche before and hence when I was looking for a Salmon Coulibiac dish the two blended together and ended up with this. For once though, I have step by step photographs […]
I know posting a chocolate recipe only a month after Christmas is the last thing most people will be thinking about. I’ve posted it now for those that might want to make a special something for Valentines Day. I’ll be at 36,000′ so I don’t need to do anything […]
The idea of this Moroccan Spiced Chicken and Bulgur Wheat Pilaf emerged from the quite fantastic weather we are having in the UK. The doors and windows are all wide open trying to cool us down a bit. Now apart from a BBQ and salad, I was trying to think […]
I’m not so sure if posting such a rich chocolate dessert after easter is such a good thing to do. The reason it came about is one of my eggs was so large it would take me a until christmas to eat it. So after I broke in to half […]
A chocolate marquise really is a dessert for a special occasion. It is a highly decadent mousse, which isn’t as light as a feather. In this recipe I have made a standard marquise and sandwiched it with some White Chocolate After Eight mints. This freshens and lightens the whole pudding up. […]