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 fewContinue reading “What I’ve been cooking this summer”

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 funĀ  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”