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Tasty morsels from home and abroad - a collection of recipes, restaurant reviews and random culinary musings
This month’s Daring Cooks challenge set by Margie and Natashya, is an unusual one – making and cooking with nut butters. I tweaked the Asian Noodle Salad given, using peanut instead of cashew butter, and replaced the suggested prawns and (read full article)
Up till a couple of years ago meals in our household were largely carnivorous affairs with vegetables taking the form of hastily-thrown together salads and unimaginative steamed or roasted sides. Ottolenghi single-handedly changed all that through t (read full article)
My first encounter with chef of the moment, Daniel Boulud was not through his numerous restaurants, but via the pages of his first cookbook (published at the start of his solo career in 1993) taken from my mum’s bookshelf. I remember flipping (read full article)
For those who reside out of Australia, this may be the first time you’ve heard of Frank Camorra, chef/owner of the popular Spanish restaurant MoVida in Melbourne. The first cookbook he penned won a string of awards in his adopted homeland (he& (read full article)
One wouldn’t immediately associate the former chef of Michelin-starred Maze with frugal cooking, but that is exactly the focus of Jason Atherton’s latest cookbook ‘Gourmet Food For a Fiver’. With the current economic climate (read full article)
One wouldn’t immediately associate the former chef of Michelin-starred Maze with frugal cooking, but that is exactly the focus of Jason Atherton’s latest cookbook ‘Gourmet Food For a Fiver’. With the current economic climate (read full article)
Vitello Tonnato is one of those dishes that shouldn’t work on paper, yet the unlikely combination of veal, canned tuna and mayonnaise not only works, but is really rather special. Although I do enjoy this Italian classic served as intended (co (read full article)
Last Saturday, after a lazy lunch at Haché Burgers on Fulham Road we visited Le Pascalou (a lovely food shop selling an array of French produce – fish, vegetables, fruit, cheeses, charcuterie, baked goods, plus an assortment of deli and groce (read full article)
I am always on the lookout for tasty meat-free options to balance out my largely carnivorous diet with more green, so when Quadrille Publishing offered review copies of Celia Brooks Brown’s “New Urban Farmer, From Plot to Plate: A Year o (read full article)
Before Chinese New year officially ends at the end of the week I thought I’d squeeze in another suitably festive recipe. Drunken chicken is a Shanghainese dish that is often found on the cold platter served at the start of a banquet. I prefer (read full article)
Mezze is the focus of February’s Daring Cooks Challenge (thought up by Michele of Veggie Num Nums), with the compulsory elements being hummus and pita. As this month’s challenge falls on valentines and chinese new year I wanted to make a (read full article)
Meals featuring a multitude of dishes (tapas, dim sum, mezze) really appeal to me – I like the feast-like quality and the choice it affords me (or perhaps I’m just greedy). These moreish chicken wings from the kitchen of East London rest (read full article)
I’m not sure what it is – maybe it’s the short winter days, but it feels as if January has just flown by. I glanced at my calendar the other day and realised I only had a matter of days to get my monthly Gourmet, unbound post up. L (read full article)
Wholefoods was all out of blinis so we decided to make our own, using good old Delia’s recipe. It was surprisingly painless, however we didn’t factor in the resting time so brunch became a rather late lunch (almost tea!). Having made them (read full article)
After the success of my first Daring Cooks Challenge I was eager to get cracking on the next one, so was crestfallen when I discovered it was Beef Wellington and/or Salmon en Croute as I dislike both, having eaten more than my fair share of tragic ve (read full article)
We have only been back in London for a few days but the swaying palm trees and soft sandy beaches of Maldives seem like a distant memory. To adjust to the sudden drop in temperatures, I made this warming chinese pork and apple soup – it was a s (read full article)
Cooking for one tonight so just put together something with what was in the fridge (not much). There were some prawns I picked up at Wholefoods on a whim, and a few stalks of lemongrass, a couple of limes and chillies (from last saturday’s tom (read full article)
Over the weekend B made a Thai feast of Tom Yam Soup, Pandan Leaf Chicken and these delicious little Thai Fish Cakes. These are great as party finger food, especially as you can make them ahead of time, freeze, then just reheat in the oven from froze (read full article)
I’ve never really cared for chicken livers, it has this unpleasant dry grainy texture when cooked that just doesn’t agree with me. However I make an exception for Chicken Liver Parfait, where the livers are blended to a wonderful (and muc (read full article)
I first tasted Oeufs en Meurette about 10 years ago at the Fig Leaf, a small french restaurant (now closed) in Singapore. It was a revelation – soft poached eggs in a rich, velvety red wine sauce. 7 years later I had the dish again, this time i (read full article)
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