Restaurant food at home
Sometimes it’s good to be challenged in life. Trying to make a vegetarian gluten free lasagne without pasta is one of those. There are some gluten free lasagne sheets on the market, but quite frankly, they’re disgusting. Hence I thought I’d make my own. It’s a fairly simple thing to […]
As much as I like playing about in the kitchen, it is so gratifying to create equally delicious food in next to no time. The most time consuming part of this duck and hummus dish was peeling the squash. Most dishes these days go a little further than meat […]
One saying in life which is absolutely true is that “necessity is the mother of invention.” My necessity of late is to create gluten free and dairy free dinners. Ordinarily this is quite straight forward, just eat steak and chips. Then the realisation that you can’t eat steak and chips […]
To say its been a busy few weeks is an understatement. There’s no let up in the weeks ahead either. It hasn’t been all work though. I have been away for our annual cycling pilgrimage to France. This year we visited Bordeaux. What a beautiful place. Most of France is […]
May has been a rather busy month, so much so I’ve barely had a minute to spend in front of the computer. I crossed the atlantic six times in May, twelve if you count there and back. Plus I’ve just had to have five days in Miami. There are still […]
Firstly, this tomahawk steak is without doubt, extravagant. This cut of beef has recently arrived in the UK, and they are £25 each. I’ve seen them in the US for a while. It is simply a bone-in rib of beef. It weighs in at around 40oz or well over […]
Firstly, apologies for the delay in putting up a new post. Work has been manic( I almost wasn’t going to be here today either, a transatlantic rescue mission didn’t come about at the last minute.) including having to do homework three nights on the bounce last week. I think […]
To create this maple and orange pork tenderloin with pea pesto I wanted to enhance the dry pork fillet. My favourite way of moistening meat is to brine it. I was a little wary of doing this to pork as I may have ended up with a large bacon fillet. […]
This pan fried gurnard with a lemon sabayon and sauce vierge was created through a glut of tomatoes and intrigue of a gurnard. Gurnards are very similar in make up to a red mullet. They are a superb tasting fish, but, they have a very annoying line of bones that […]