Mmmm. Delicious autumn food

[is it still autumn??!] Who knew cauliflower could be so delicious? Twice-baked cauliflower souffles Ingredients 200g cauliflower, cut into florets 1/2 onion, chopped 1 bay leaf 2 fresh thyme sprigs 350ml milk 80g unsalted butter 120g plain flour 4 eggs, separated 300ml thickened cream 140g gruyere, grated Radicchio leaves to serve Method Preheat the ovenContinue reading “Mmmm. Delicious autumn food”

Winter comfort food

Let’s start with dessert Chocolate cake I think you know what my priorities are. Yes. Chocolate is one of them. It’s a vegetable with lots of antioxidants. What’s that you say? Something about fat and sugar? Surely not! This is the second time I’ve made this cake. First time was for craft night and exactlyContinue reading “Winter comfort food”

Something yummy to start with…

Recently I had a conversation in which I claimed that I didn’t much care for smoked food, then I paused hmmm on reflection I could not think of something I didn’t enjoy that was smoked. Consider: smoked oysters, smoked kippers, smoked ham, smoked bacon, smoked sausage, smoked chicken, smoked cheese… and there is probably manyContinue reading “Something yummy to start with…”

Savoury scones and parnsip soup with brown butter

Delicious buttery parsnip soup and scones. Perfect for a cold and rainy winters evening While the soup was great, the scones turned out fabulous. I was very surprised. I’ve never really believed those people who say that scones are so easy because mine had always previously turned out tough. These ones didn’t. And I didn’tContinue reading “Savoury scones and parnsip soup with brown butter”

Goats’ cheese, tomato and (don’t forget the) basil tart

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs I think it odd sometimes that I have so many cookbooks and 100’s of food magazines and yet when I cook I almost never follow a recipe exactly. Don’t get me wrong when I bake I make sure I have a recipeContinue reading “Goats’ cheese, tomato and (don’t forget the) basil tart”

Cheatcuterie and other cold cuts

Weekends ah don’t you just live for them… good weekends that is … weekends when you can…” Sleep ’til you’re hungry, and eat ’til you’re sleepy”. I love weekends when I get inspired and feel like cooking… you love those weekends too … yes you do admit it…you don’t look here for the sewing doContinue reading “Cheatcuterie and other cold cuts”

It’s a prawn cocktail Jim, but not as we know it.

Ages ago I spied a great looking entrée using avocado and prawns that I wanted to try but never got an opportunity. The dish that inspired me is from the Foodologist. Saturday evening I had a little time, some mangoes, avocado, fresh coriander, and some left over prawns. Yeh I know it is hard toContinue reading “It’s a prawn cocktail Jim, but not as we know it.”

Fennel Tarts

When I was young I would laugh at the local Italian immigrants that foraged in the neighbors creeks for fennel, we thought it very strange… people digging up and eating weeds…smelly weeds they were too…no we were smarter we thought, as we tucked into grilled lamb chops and nice safe mashed potato, carrots and peas,Continue reading “Fennel Tarts”

Cooking at the Vanderbilts Estate

One of the surprise activities of the scientific meeting I attended was a cook-some-of-your-own dinner at Lioncrest, one of the restaurants on Biltmore Estate. And what a lot of fun  we had! The appetizer: Butter poached shrimp, dill spaetzle, bacon capers, wilted arugula. IMO, the highlight of the meal ( and not just because IContinue reading “Cooking at the Vanderbilts Estate”