What I’ve been cooking this summer

This summer I’ve discovered a fabulous new salad, two great cakes and a new gluten free cookie recipe. Carrot and edamame salad with soy ginger dressing Salad: 1  x 450g packet of frozen shelled edamame beans 2 medium carrots, shredded or grated 2 spring onions or half a red onion, finely sliced a generous few

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 oven

Picking Blackberries

Memories of Picking blackberries.. Up early in the crisp country air, the birds all singing, vines still wet with dew, pick some, eat some, stop for some breaky. Home made bacon and egg Mcmuffins washed down with iced coffee made with real espresso goes down a treat. back to picking. Eating more than what goes