tag:blogger.com,1999:blog-76582617051670495912024-03-13T03:12:35.373+00:00Eats the Worldmy food chroniclesUnknownnoreply@blogger.comBlogger127125tag:blogger.com,1999:blog-7658261705167049591.post-90054614165653439932012-02-03T17:20:00.000+00:002012-02-03T17:20:53.518+00:00Chocolate pots with homemade cinder toffee - recipeThis is the pud I made for Marc's birthday dinner on Wednesday. It's really two recipes and you definitely don't need to make both together (although it is a good combination!). <br />
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I remember buying cinder toffee from Darwen market with my Grandpa when I was little - the stuff there was chocolate coated, which you could do with this homemade version too. To stop the cinder toffee melting, the easiest way to do this is by drizzling melted chocolate over the set toffee.<br />
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Both the cinder toffee, also known as honeycomb or hokey pokey apparently, and the chocolate pots are very quick and easy to make and can be made in advance. I had a hard time not scoffing all the cinder toffee before the big day though - be warned!<br />
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<b>Chocolate pots</b><br />
<u>Ingredients: (makes enough for 6 small espresso cups)</u><br />
1 x 100g bar good quality dark chocolate<br />
300ml tub double cream<br />
Couple of drops vanilla extract<br />
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<u>Method:</u><br />
Break up the chocolate in a glass bowl.<br />
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Gently bring the double cream to the boil in a saucepan.<br />
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Pour over the chocolate and stir to mix well. Add the vanilla extract.<br />
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Pour into individual espresso cups cover and refrigerate for at least 2-3 hours to set. The chocolate pots will keep well for a couple of days.<br />
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<b>Cinder toffee (Nigella's recipe)</b><br />
<u>Ingredients:</u><br />
100g caster sugar<br />
4 tablespoons golden syrup<br />
1 and 1/2 teaspoons bicarbonate of soda<br />
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<u>Method:</u><br />
Grease a baking tray and put aside.<br />
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Put caster sugar and golden syrup into a heavy bottomed saucepan. Roughly mix. Turn heat on to medium and let the caster sugar and syrup melt. You can gently swirl if necessary but you mustn't stir once on the heat.<br />
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Once the mixture has melted, cook for a further 3-4 minutes until bubbly and golden brown.<br />
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Take off the heat and immediately add the bicarb of soda. Whisk together. The mixture should fluff up into a golden cloud. Pour into your pre-prepared baking tray and leave to set. Break into pieces once set.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-84834869567181449202012-01-24T16:25:00.000+00:002012-01-24T16:25:56.428+00:00Vegetarian cottage pie with cheesy parsnip and sweet potato topping - recipeSo, happy (very belated) New Year! I hope you're all having a good start to 2012. <br />
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After a really excellent festive period, split between Wiltshire with my parents and Portugal with Marc's it was back to earth with a bump for me, as I faced a mountain of Uni work. Three weeks later and I've emerged blinking into the daylight and am making a return to social media. Miss me?!<br />
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January's such a miserable month that it's nice to treat yourself to some hearty comfort food. This recipe for veggie cottage pie is a real winter-warmer. It's going to wrap you up in a big warm snuggle and make you forget all about the grey day outside.<br />
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The cheesy parsnip and sweet potato mash is also really delicious on its own (try not to scoff it all before you top your pie with it!) and would work well as a side-dish.<br />
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<u><b>Ingredients:</b></u><br />
1 onion, chopped<br />
2 carrots, finely chopped<br />
100g mushrooms, sliced<br />
Good glug of red wine (optional if you're still on a January detox!)<br />
400g tin chopped tomatoes<br />
400g tin green lentils<br />
1 teaspoon each of thyme, oregano and rosemary (or your favourites)<br />
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For the topping:<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">400g sweet potato, peeled and roughly chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 parsnips (about 250g), peeled and roughly chopped</div><br />
100g cheddar cheese<br />
Knob of butter<br />
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<u><b>Method:</b></u><br />
<u><br />
</u><br />
Pre-heat the oven to 180c<br />
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Gently fry the onions and carrot in a good glug of oil for 5 minutes, until softened.<br />
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Add the mushrooms and fry for another 2-3 minutes. Add the wine and cook for a further 5 minutes.<br />
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Add the lentils, tinned tomatoes and dried herbs. Season with salt and pepper. Gently simmer for 20-30 minutes.<br />
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In the meantime, boil the sweet potato and parsnip for 10-15 minutes, until thoroughly soft. Take off the heat and mash, with butter and cheese. Season to taste.<br />
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Place the sauce in the bottom of an ovenproof lasagne dish. Top with the sweet potato mash. If you feel like you need an extra treat, you might want to grate a little more cheese over the top.<br />
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Place in the oven for 20-30 minutes, until nicely browned and slightly crispy on top.<br />
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Serve with green veg and a dollop of ketchup. Classy!<br />
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With the festive season not quite over yet (phew!), lots of people this year seem to be planning to celebrate New Year's Eve with a party at home. So, for those of you who need some ideas for nibbles or a buffet, I thought I'd share my smoked mackerel pate recipe.<br />
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This couldn't be easier; it's ready in about two minutes and tastes delicious. Ideal served with crusty bread for a starter, on mini crackers as a canape, or with crudites for a buffet.<br />
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<u>Ingredients:</u><br />
1 packet smoked mackerel fillets<br />
1 tablespoon soured cream**<br />
1 tablespoon double cream<br />
1 dessert spoon creamed horseradish (from a jar)<br />
Juice of half a lemon<br />
Black pepper to season<br />
<br />
<u>Method:</u><br />
Remove the skins from the smoked mackerel fillets. These peel off really easily.<br />
<br />
Put mackerel, soured cream, double cream and horseradish into a blender. Blitz for 30 seconds to a minute - the consistency is up to you but I prefer mine with a little bit of texture, not completely smooth.<br />
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Taste and add lemon juice and pepper as required.<br />
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The pate will keep for a couple of days covered in the fridge, so you make well in advance of your party.<br />
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*If you have any spring onions or parsley that need using up, you can add them when you blend the ingredients.<br />
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**This recipe is fairly foolproof and you don't need to be exact with ingredients. If you prefer you could use Greek yoghurt instead of sour cream.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-80655737665210084672011-12-21T12:03:00.000+00:002011-12-21T12:03:55.382+00:00Oysters with Japanese dressing - recipeThey might not be very traditional but I think oysters make the perfect starter over Christmas. When you're eating so much rich food, oysters provide a welcome change. Not only that but they're surprisingly affordable (around 70p per oyster) and most fishmongers will even open them for you - so very little effort is required.<br />
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You can serve them au natural with just a squeeze of lemon, or with a simple shallot and red wine vinegar dressing, or if you fancy, you can add a few more flavours.<br />
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One of my favourites is a Japanese twist. I made these yesterday for Marc with a dressing made of soy sauce, sushi vinegar and grated ginger. I also topped them with a touch of very finely chopped cucumber and spring onion and a little dot of wasabi. Perfection.<br />
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A couple of months ago, we went to an oyster tasting event at Wrights Bros, Soho. Have a look<a href="http://eats-the-world.blogspot.com/2011/08/oyster-feast-at-wright-bros-soho-review.html"> <span class="Apple-style-span" style="color: magenta;">here</span></a> for some more oyster inspiration.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FQO2J0ennqE/TvHJQk59EZI/AAAAAAAABQI/7yHIgL8H8xo/s1600/IMG_4284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-FQO2J0ennqE/TvHJQk59EZI/AAAAAAAABQI/7yHIgL8H8xo/s400/IMG_4284.JPG" alt="oysters-with-japanese-dressing" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oysters with Japanese dressing</td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-5772312446914961502011-12-19T11:53:00.000+00:002011-12-19T11:53:32.486+00:00Canapés from the East at Hashi Cooking<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">One of the best things about Christmas is party food (also known as canap<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">é</span>s!). I love drooling over the supermarket ads showcasing their festive offerings but have to admit that, if you can find the time, homemade canap<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">és</span> always taste better.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">With my love of the bite-sized treat, the <a href="http://www.hashicooking.co.uk/page/canapes-from-the-east-455"><span class="Apple-style-span" style="color: magenta;">Canapes from the East</span></a> class at<span class="Apple-style-span" style="color: magenta;"> <a href="http://www.hashicooking.co.uk/"><span class="Apple-style-span" style="color: magenta;">Hashi Cooking</span></a></span> sounded like the perfect pre-Christmas night out.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The class is just one evening, during which you learn how to make six different Asian canap<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">é</span>s</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">. Reiko demonstrates first, then you get the chance to make them yourself. Most importantly, you get to enjoy them all with a glass of fizz at the end!</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My three favourites are below. You also take away all the recipes, making it easy to recreate them at home. Hope they give you some festive inspiration.</span><br />
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</span></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iMvIP-9VTE0/Tu8fD_Rte0I/AAAAAAAABPo/Nah4586cvNI/s1600/IMG_3991.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-iMvIP-9VTE0/Tu8fD_Rte0I/AAAAAAAABPo/Nah4586cvNI/s400/IMG_3991.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watercress, calamari and prawn tempura</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-aTjdTMqe3xQ/Tu8fbxw0pBI/AAAAAAAABP0/gjAKUSTiqIg/s1600/IMG_3992.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-aTjdTMqe3xQ/Tu8fbxw0pBI/AAAAAAAABP0/gjAKUSTiqIg/s400/IMG_3992.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little gem lettuce with chestnuts and sweetcorn</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7Xj7ZQhK_Z4/Tu8fxO6zBGI/AAAAAAAABP8/jMltfsKSvF0/s1600/IMG_4001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-7Xj7ZQhK_Z4/Tu8fxO6zBGI/AAAAAAAABP8/jMltfsKSvF0/s400/IMG_4001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn noodle salad with sesame dressing</td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-78806947774090662722011-12-16T12:59:00.001+00:002011-12-16T15:09:45.788+00:00Best Christmas presents for foodie friends #7 - cookery courses<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">One of the best things I've done this year is Japanese cookery lessons at Hashi Cooking. I think a cookery course is an ideal present for any foodie friends or family.<br />
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The added bonus is that they can try out their new skills on you!<br />
<br />
Here's my top three suggestions:<br />
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<a href="http://seafoodtraining.org/courseList.asp?id=14&desc=Food%20Lovers%20Courses"><span class="Apple-style-span" style="color: magenta;">Billingsgate Seafood School</span></a><br />
They offer a variety of different one and half day courses, some of which include a guided tour of the World famous fish market.<br />
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<a href="http://www.learnbutchery.co.uk/ButcheryClasses/tabid/57/Default.aspx"><span class="Apple-style-span" style="color: magenta;">The Ginger Pig Butchery classes</span></a><br />
Not one I'd be keen to do (due to my non-meat eating ways!) but I've heard good things about these classes. Maybe one for the man in your life?<br />
<br />
<a href="http://www.hashicooking.co.uk/page/sushi-sashimi"><span class="Apple-style-span" style="color: magenta;">Hashi Cooking</span></a><br />
I think the one day sushi/sashimi making class would make a great present.<br />
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</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Best Christmas presents for foodie friends:</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#1 For Japanese food lovers:</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie.html"><span class="Apple-style-span" style="color: magenta;">Hashi: A Japanese Cookery Course</span></a></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#2 For those who like an unusual tipple:</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_02.html"><span class="Apple-style-span" style="color: magenta;">Violet liqueur</span></a></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#3 For those who like the finer things in life:</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_06.html"><span class="Apple-style-span" style="color: magenta;">White Alba truffle</span></a></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">#4 For the chilli-heads:</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_08.html"><span class="Apple-style-span" style="color: magenta;">Chilli presents</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">#5 For pizza addicts</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/b/post-preview?token=t2syPzQBAAA.o7gKr9Y3wKUZgu_i-JIezg.gOYZY7CBevsaU9k01Qyeiw&postId=1718137714973489848&type=POST"><span class="Apple-style-span" style="color: magenta;">Pizza stone</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">#6 For cheese chompers<br />
<a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_14.html"><span class="Apple-style-span" style="color: magenta;">Slate cheese board</span></a></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-77916360379555837422011-12-14T16:57:00.000+00:002011-12-14T16:57:48.835+00:00Best Christmas presents for foodie friends #6 - slate cheese board<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">This slate cheese board is a brilliant idea, as you can write the name of the cheeses directly on it with a piece of chalk. I recommend doing this before you start dinner, whilst you can still remember what they all are!</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">The Handpicked Collection stocks them <b><span class="Apple-style-span" style="color: magenta;"><a href="http://www.handpickedcollection.com/natural-slate-cheese-board.html?gclid=CLmOwsODgq0CFUVTfAod4yc0SA"><span class="Apple-style-span" style="color: magenta;">here</span></a> </span></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HHXfWYqXb3E/TujVaWls5FI/AAAAAAAABPc/yGp2q15hAnk/s1600/Screen+shot+2011-12-14+at+16.56.30.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="http://3.bp.blogspot.com/-HHXfWYqXb3E/TujVaWls5FI/AAAAAAAABPc/yGp2q15hAnk/s320/Screen+shot+2011-12-14+at+16.56.30.png" width="320" /></a></div><span class="Apple-style-span"><br />
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<span class="Apple-style-span">Best Christmas presents for foodie friends:</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#1 For Japanese food lovers:</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie.html"><span class="Apple-style-span" style="color: magenta;">Hashi: A Japanese Cookery Course</span></a></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#2 For those who like an unusual tipple:</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_02.html"><span class="Apple-style-span" style="color: magenta;">Violet liqueur</span></a></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#3 For those who like the finer things in life:</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_06.html"><span class="Apple-style-span" style="color: magenta;">White Alba truffle</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">#4 For the chilli-heads:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_08.html"><span class="Apple-style-span" style="color: magenta;">Chilli presents</span></a><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">#5 For pizza addicts<br />
<a href="http://eats-the-world.blogspot.com/b/post-preview?token=t2syPzQBAAA.o7gKr9Y3wKUZgu_i-JIezg.gOYZY7CBevsaU9k01Qyeiw&postId=1718137714973489848&type=POST"><span class="Apple-style-span" style="color: magenta;">Pizza stone</span></a></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7658261705167049591.post-17181377149734898482011-12-13T17:47:00.000+00:002011-12-13T17:47:10.315+00:00Best Christmas presents for foodie friends #5<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I'm a huge pizza fan but rarely make it at home. Perhaps I would if I had my own pizza stone though, this is definitely on my Christmas list!<br />
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The idea is that you place your pizza on the stone in the oven. The stone heats up, giving you a super crispy base. My local pizza delivery outlet might just find themselves out of business. Sorry guys!<br />
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You can find them in most kitchen shops and there are loads online, for example this one on <a href="http://www.amazon.co.uk/Andrew-James-Pizza-Stone-Chrome/dp/B005DR1CLQ/ref=pd_sxp_grid_pt_0_1"><span class="Apple-style-span" style="color: magenta;">Amazon</span></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xmuYBqsrTyI/TuePeCd1QtI/AAAAAAAABPU/mofX743PIKs/s1600/Screen+shot+2011-12-13+at+17.35.37.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://1.bp.blogspot.com/-xmuYBqsrTyI/TuePeCd1QtI/AAAAAAAABPU/mofX743PIKs/s320/Screen+shot+2011-12-13+at+17.35.37.png" width="320" /></a></div><br />
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<span class="Apple-style-span">Best Christmas presents for foodie friends:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#1 For Japanese food lovers:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie.html"><span class="Apple-style-span" style="color: magenta;">Hashi: A Japanese Cookery Course</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#2 For those who like an unusual tipple:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_02.html"><span class="Apple-style-span" style="color: magenta;">Violet liqueur</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">#3 For those who like the finer things in life:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_06.html"><span class="Apple-style-span" style="color: magenta;">White Alba truffle</span></a><br />
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#4 For the chilli-heads:<br />
<a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_08.html"><span class="Apple-style-span" style="color: magenta;">Chilli presents</span></a><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-70707356500926974172011-12-08T12:09:00.000+00:002011-12-08T12:09:17.257+00:00Best Christmas presents for foodie friends #4 - For the chilli-headsYou probably know someone who loves hot food. The hotter the better. They order the hottest curry on the menu and insist on adding extra chillies to anything you make them. <br />
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Marc is one of these people. I used to get offended when he immediately tipped a pile of chilli flakes over any of my creations, without trying it first but these days I just accept it. In fact, I think I like my food spicier as a result of living with a chilli-head!<br />
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There are loads of chilli related presents out there, so this Christmas present suggestion is actually three-in-one.<br />
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1. First up, chilli chocolate. Yes, it's becoming ubiquitous among artisan producers but it really is good and makes a great stocking filler. One of my faves is <span class="Apple-style-span" style="color: magenta;"><a href="http://www.montezumas.co.uk/"><span class="Apple-style-span" style="color: magenta;">Montezuma's</span></a> </span><span class="Apple-style-span">They do chilli chocolate by the bar, in various flavour combinations. It's an independent British company, so worth supporting. There are a few shops in London and the South-East but they also do mail-order.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OI8-nYLJik0/TuCkTd_1oWI/AAAAAAAABPM/xwm_h_yzt3Y/s1600/Screen+shot+2011-12-08+at+11.45.09.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-OI8-nYLJik0/TuCkTd_1oWI/AAAAAAAABPM/xwm_h_yzt3Y/s200/Screen+shot+2011-12-08+at+11.45.09.png" width="147" /></a></div><span class="Apple-style-span"><br />
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<span class="Apple-style-span">2. I grew chillies for the first time this year and can vouch for the fact that it's pretty fool-proof and actually quite rewarding. For someone who loves chilli, I think a grow-your-own-chillies kit is a fab pressie. There's plenty of them around, try <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_8?url=search-alias%3Daps&field-keywords=grow+chilli&x=0&y=0&sprefix=grow+chi"><span class="Apple-style-span" style="color: magenta;">Amazon</span></a>.</span><br />
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</span><br />
<span class="Apple-style-span">Some good tips on growing them in this <a href="http://www.telegraph.co.uk/gardening/howtogrow/8243859/How-to-grow-chillies-anywhere-in-Britain.html"><span class="Apple-style-span" style="color: magenta;">article</span></a></span><br />
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<span class="Apple-style-span">3. Now, the only problem with growing your own is that it does take aaaagges. So, if you're looking for a more instant hit, check out <span class="Apple-style-span" style="color: magenta;"><a href="http://www.capsicana.co.uk/"><span class="Apple-style-span" style="color: magenta;">Capsicana</span></a> </span>This online shop sells all manner of dried chillies, including the World's hottest chilli, Bhut Jolokia - guaranteed to spice up your Christmas dinner! My favourite is the chipotle, which has a lovely smoky flavour. I've used it to make <a href="http://eats-the-world.blogspot.com/2011/09/perfect-patatas-bravas-easy-recipe.html"><span class="Apple-style-span" style="color: magenta;">patatas bravas</span></a> very successfully in the past. Prices at <a href="http://www.capsicana.co.uk/about-us"><span class="Apple-style-span" style="color: magenta;">Capsicana</span></a> are reasonable, so why not put together a selection pack. Guaranteed to be more popular than your standard chocolate one!</span><br />
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<span class="Apple-style-span">Best Christmas presents for foodie friends:</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">#1 For Japanese food lovers:</span><br />
<a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie.html"><span class="Apple-style-span" style="color: magenta;">Hashi: A Japanese Cookery Course</span></a><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">#2 For those who like an unusual tipple:</span><br />
<a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_02.html"><span class="Apple-style-span" style="color: magenta;">Violet liqueur</span></a><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">#3 For those who like the finer things in life:</span><br />
<a href="http://eats-the-world.blogspot.com/2011/12/best-christmas-presents-for-foodie_06.html"><span class="Apple-style-span" style="color: magenta;">White Alba truffle</span></a><br />
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-38171596106480673322011-12-06T10:29:00.000+00:002011-12-06T10:29:45.074+00:00Best Christmas presents for foodie friends #3<span id="goog_950835096"></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="goog_950835097"></span></div>Truffles might seem like an obvious Christmas present but I'm not talking about a box of chocolates. How about snuffling out some truffles and arranging for a White Alba truffle to be be delivered to your loved one in time for Christmas?<br />
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Earlier this year I bought a truffle from <a href="http://www.mistertruffle.com/"><span style="color: magenta;"><strong>Mister Truffle </strong></span></a><span style="color: #666666;">and had a very decadent weekend making all sorts of truffle-y delights - check out my post on <strong><a href="http://eats-the-world.blogspot.com/2011/09/truffle-fest-2011.html"><span style="color: magenta;">Truffle Fest 2011</span></a> </strong><span style="font-family: "Courier New", Courier, monospace;">for more information</span>.</span><br />
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Mister Truffle is arranging deliveries for Christmas, so get in touch with the lovely people there for a present guaranteed to be more popular than a box of chocolates!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xbMCqQiiE_E/Tt3tPon8V2I/AAAAAAAABPE/8iTEfNvWpf0/s1600/truffle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="220px" src="http://4.bp.blogspot.com/-xbMCqQiiE_E/Tt3tPon8V2I/AAAAAAAABPE/8iTEfNvWpf0/s320/truffle.JPG" width="320px" /></a></div><u>Present ideas:</u><br />
#1 <a href="http://www.amazon.co.uk/Hashi-Reiko-Hashimoto/dp/1906650578/ref=sr_1_sc_1?s=books&ie=UTF8&qid=1323167324&sr=1-1-spell"><span style="color: magenta;">Hashi: A Japanese Cookery Course</span></a><br />
#2 <a href="http://www.amazon.co.uk/Edmond-Briottet-Liqueur-Violette-Liqueurs/dp/B004KQ8FT8"><span style="color: magenta;">Violet liqueur</span></a><br />
#3 <a href="http://www.mistertruffle.com/truffles/white_alba_truffles/"><span style="color: magenta;">A White Alba Truffle</span></a><br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7658261705167049591.post-80780757457096559612011-12-02T23:43:00.000+00:002011-12-02T23:43:37.236+00:00Best Christmas Presents for foodie friends #2 - violet liqueurIf you're thinking a bottle of something naughty might be in order, why not make it something a little bit different?<br />
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This violet liqueur comes in a gorgeous bottle - it almost looks like it belongs on a dressing table in fact - and is the most stunning colour. It puts me in mind of an old fashioned apothecary but there's nothing medicinal about the taste: this is Parma violets in a bottle. Divine.<br />
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Pour a little into a champagne flute and top with champagne or prosecco to make a Parma violet Princess. Perfick.<br />
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It's not easy to get hold of but I found it on <a href="http://www.amazon.co.uk/Edmond-Briottet-Liqueur-Violette-Liqueurs/dp/B004KQ8FT8" style="color: magenta; font-weight: bold;">Amazon</a><b style="color: magenta;"> </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1DmegKDfRT0/TtlijwLLZvI/AAAAAAAABOs/laq0eAX3CYk/s1600/Screen+shot+2011-12-02+at+23.42.26.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1DmegKDfRT0/TtlijwLLZvI/AAAAAAAABOs/laq0eAX3CYk/s320/Screen+shot+2011-12-02+at+23.42.26.png" width="147" /></a></div><b style="color: magenta;"><br />
</b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-3542733360195707912011-12-01T20:12:00.000+00:002011-12-01T20:12:33.616+00:00Best Christmas presents for foodie friends #1Love it or hate it, it's most definitely that time of year again (and for the record I LOVE it!). So, it's chocolate for breakfast, mince pies for elevenses and mulled wine whenever I can get my mitts on it. Ace.<br />
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Along with all the eating and drinking I'll be trying to get my Christmas shopping done in plenty of time this year. There's always a few people who are difficult to buy for, so, being a generous sort of person, I thought I'd help you out with some pressie ideas.<br />
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And I'm starting you off with a cracker(!). Even if your loved one's bookcase is already groaning with cookbooks, I can guarantee they'll make room for this one. Shiny, spanking brand new: <a href="http://www.amazon.co.uk/Hashi-Reiko-Hashimoto/dp/1906650578/ref=sr_1_1?ie=UTF8&qid=1322769213&sr=8-1"><span class="Apple-style-span" style="color: magenta;"><b>Hashi: A Japanese Cookery Course</b></span></a>, by Reiko Hashimoto.<br />
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As you might remember, I've done Reiko's Beginners<span class="Apple-style-span" style="color: magenta;"><b> <a href="http://eats-the-world.blogspot.com/2011/06/making-sushi-pictures.html"><span class="Apple-style-span" style="color: magenta;">course</span></a></b> </span>and am currently doing the <a href="http://eats-the-world.blogspot.com/2011/11/neglected-blog-and-japanese-cookery.html"><b style="background-color: white;"><span class="Apple-style-span" style="color: magenta;">Gourmet course</span></b></a>, so I'm familiar with a fair few of the recipes and I can reliably inform you that they're all delicious. In the book, they are throughly explained step-by-step, with useful cook's tips throughout.<br />
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This book does what Reiko does so well in person: it demystifies Japanese cookery and makes it accessible. A reference section at the front gives you all the information you need on equipment and utensils, as well as lots of interesting facts about the cuisine itself. Reiko's down-to-earth approach comes across well in the text and there's plenty to learn, without it being overfacing.<br />
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The book is beautifully styled and the photography is stunning. I bought my copy yesterday and I'm over the moon with it. I'm sure anyone you buy it for will be too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.amazon.co.uk/Hashi-Reiko-Hashimoto/dp/1906650578/ref=sr_1_1?ie=UTF8&qid=1322769213&sr=8-1"><img border="0" src="http://1.bp.blogspot.com/-MgxkAwM_k2U/Ttfb2kw141I/AAAAAAAABOk/GhjsFtIfIfg/s1600/Screen+shot+2011-12-01+at+19.55.06.png" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-60989325244374476712011-11-30T13:35:00.000+00:002011-11-30T13:35:14.988+00:00Sweetcorn fritters - recipeThese golden sweetcorn fritters are a real crowd-pleaser and are the recipe most often requested by Marc! The crispy batter, juicy sweetcorn and hit of chilli is a match made in heaven.<br />
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They're also really easy to make and work well for canapes, starters or even breakfasts.<br />
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Sold yet? Go on, give them a go. Guarantee you'll love them, or your money back (except not the second part).<br />
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<u>Ingredients (Serves four for starters):</u><br />
125g self-raising flour<br />
1 egg<br />
100ml milk<br />
340g tin of sweetcorn, well drained<br />
2 spring onions, finely chopped<br />
1 red chilli finely chopped (more or less, to your taste)<br />
1/2 red pepper, finely chopped<br />
Salt and pepper to season<br />
Vegetable oil to fry<br />
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<u>Method:</u><br />
Sift the flour into a bowl.<br />
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Make a well and add the egg.<br />
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Gradually beat together, adding the milk a little at a time, until you have a lovely smooth batter.<br />
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Add the sweetcorn, spring onions and chilli and a good pinch of salt and pepper.<br />
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Heat the oil in a large frying pan. Drop in spoonfuls of the batter and press down gently to form fritters. <br />
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Cook for 2-3 minutes on each side, until golden and crispy.<br />
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Serve with a simple salsa, or chilli sauce to dip.<br />
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Eat, enjoy.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-17247190495458727602011-11-25T17:58:00.000+00:002011-11-25T17:58:10.363+00:00Chestnut, mushroom and red onion pie - recipeYou just can't beat a pie on cold winter's evening. This one is particularly seasonal, with chestnuts and mushrooms making up the filling. It's also quite hearty and I guarantee it will appeal to veggies and carnivores alike (the Committed Carnivore said he'd like to eat it every day!). <br />
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I recommend using ready-made puff pastry - apparently even chefs don't bother making their own at home, as it's so fiddly, so don't feel guilty!<br />
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<u>Ingredients (makes 2 substantial pies):</u><br />
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1 pack chestnuts 350g<br />
1 red onion<br />
Knob of butter or glug of oil<br />
Glug of balsamic<br />
150g shiitake mushrooms<br />
200g chestnut mushrooms<br />
1 garlic clove, finely chopped<br />
100ml red wine<br />
Handful fresh herbs (parsley and thyme)<br />
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1 pack ready-rolled puff pastry<br />
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<u>Method:</u><br />
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Pre-heat the oven to 200c<br />
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Using a small, sharp knife, cut a cross into the round side of each chestnut. Place cross-side up in a baking tray and roast for 25-30 mins. Peel tough outer shell and inner skin and roughly chop. **You can use ready cooked chestnuts if you prefer**<br />
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Whilst the chestnuts are cooking, slice the onion and gently fry in a little butter or oil for 5-7 minutes. Add a good glug of balsamic vinegar and cook for another 5 minutes over a low heat.<br />
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Add the garlic. Cook for a further minute. Add the mushrooms and chestnuts and stir to coat with onion mixture.<br />
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Pour in the red wine. Simmer for 5-10 mins, until the wine has reduced down.<br />
<br />
Season with salt and pepper and add the herbs.<br />
<br />
Pour the mixture into individual pie dishes and top with puff pastry, cut to fit your pie dishes and crimped at the edges to seal.<br />
<br />
Cook in oven at 200c for 25-30 mins, until the pastry has risen and is golden brown.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b99znwLhSps/Ts_P-cmdxlI/AAAAAAAABN8/1BTtTJTn0rA/s1600/IMG_3737.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-b99znwLhSps/Ts_P-cmdxlI/AAAAAAAABN8/1BTtTJTn0rA/s400/IMG_3737.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushrooms</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zy1tNhtwjqo/Ts_QTQzg2aI/AAAAAAAABOI/y6gDDM2G_5o/s1600/IMG_3749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-zy1tNhtwjqo/Ts_QTQzg2aI/AAAAAAAABOI/y6gDDM2G_5o/s400/IMG_3749.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted chestnuts ready to peel</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TO7XOqXeUJ0/Ts_QpA94XFI/AAAAAAAABOQ/hU6RuzP0Lbc/s1600/IMG_3754.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-TO7XOqXeUJ0/Ts_QpA94XFI/AAAAAAAABOQ/hU6RuzP0Lbc/s400/IMG_3754.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to tuck in</td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-68038374927397061592011-11-21T17:55:00.002+00:002011-11-21T18:38:57.663+00:00Franco Manca - reviewI eat a lot of pizza (an awful lot in fact!) but it occurred to me that I rarely talk it about it here. I think there's some really great pizza places in London - not necessarily hidden gems but I thought I'd share some of my favourites with you.<br />
<br />
First up,<a href="http://francomanca.co.uk/"> <b><span class="Apple-style-span" style="color: magenta;">Franco Manca</span></b></a> in Chiswick. The original restaurant is in Brixton Market but, mainly due to limited opening hours, I've never made it over there. The new-ish branch in Chiswick is bigger, takes bookings and is open every day until 11pm. <br />
<br />
The restaurant has a casual, rustic feel to it, with wooden tables and benches, a tiled floor and hanging ham legs. The menu is short, apparently showcasing seasonal ingredients, although I was a little surprised to see they were still offering the summer menu in mid-November... <br />
<br />
But no matter, the food we had was excellent. We started with beautiful, rich burrata (Italian cheese made with mozarella and cream) and panouzzi (flame grilled bread) topped with ricotta, roasted cherry tomato and truffle oil. Both starters were delicious and just served to whet our appetites for the main event.<br />
<br />
Oft cited as London's best pizza, I have to say it really does live up to the hype. The pizza base is made from slow rising sourdough and cooked in a wood burning oven. The result is a base slightly charred and crispy on the edges and soft and chewy in the middle. I'm sure it would be delicious with just a drizzle of olive oil but of course, it's even better with additional toppings. I went for the veg special: caramelised red onion, gorgonzola and spinach. Marc went for a similar pizza with the addition of Serrano ham.<br />
<br />
Full and happy, the bill was a pleasant end to the meal. At just over £40, including three glasses of wine and three beers, this is extremely good value - particularly when you take into account the quality of the ingredients.<br />
<br />
I will most definitely be going back. As often as possible!<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JRdeIFezxTk/Tsl4OUP1oeI/AAAAAAAABNo/C58oc6V4hiQ/s1600/IMG_3703.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-JRdeIFezxTk/Tsl4OUP1oeI/AAAAAAAABNo/C58oc6V4hiQ/s400/IMG_3703.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burrata</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JqX1GLmvBeQ/Tsl4k0JYtiI/AAAAAAAABN0/Krwv-wZK8o8/s1600/IMG_3706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-JqX1GLmvBeQ/Tsl4k0JYtiI/AAAAAAAABN0/Krwv-wZK8o8/s400/IMG_3706.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<a href="http://www.urbanspoon.com/r/52/1495916/restaurant/Chiswick/Franco-Manca-London"><img alt="Franco Manca on Urbanspoon" src="http://www.urbanspoon.com/b/link/1495916/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-48038351463361669272011-11-16T21:41:00.001+00:002011-11-16T21:43:05.026+00:00A neglected blog and a Japanese cookery lessonAs most of you know, I recently decided to quit the rat race and go back to University to study Psychology. I thought making the decision was the hard part but I definitely underestimated just how much work would be involved. For the last few weeks, I've found myself with my nose in a book (yup, they still do use those!), or with my head so swimming with statistics that stringing a sentence together has been a challenge (let alone a blog post).<br />
<br />
But I've decided it's time to rejoin the real, albeit online, world, give my blog a bit of TLC and tell you about my latest Japanese cookery adventures.<br />
<br />
My sister and I are back at <a href="http://www.hashicooking.co.uk/"><b><span class="Apple-style-span" style="background-color: #f3f3f3; color: magenta;">Hashi Cooking</span></b></a> to do Reiko's gourmet course (check out the lovely new website). As ever the food was fantastic and we met some great people. Reiko is, of course, the star of the show though - she is a fantastic teacher and a very talented chef.<br />
<br />
Some pictures below. I'm planning on recreating some of the dishes at the weekend, so I'll post my efforts and recipes then.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hqyVY1SGrfY/TsQp14MgcDI/AAAAAAAABMo/oCXJsBw_J3M/s1600/IMG_3684.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-hqyVY1SGrfY/TsQp14MgcDI/AAAAAAAABMo/oCXJsBw_J3M/s400/IMG_3684.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reiko's signature dish being prepared</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wztQrHbKr_E/TsQqKbl0DyI/AAAAAAAABM0/u6D4yaQyVVs/s1600/IMG_3687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-wztQrHbKr_E/TsQqKbl0DyI/AAAAAAAABM0/u6D4yaQyVVs/s400/IMG_3687.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6hDpjZh8fSI/TsQqfFlkkjI/AAAAAAAABM8/9M-JKVQ3CBE/s1600/IMG_3690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-6hDpjZh8fSI/TsQqfFlkkjI/AAAAAAAABM8/9M-JKVQ3CBE/s400/IMG_3690.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Et voila: scallops with spicy sauce and<br />
sushi rice (the best scallop dish I've ever had)</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rKz8hkQRQdE/TsQrLo1MsNI/AAAAAAAABNQ/fynnMtlHf-A/s1600/IMG_3695.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-rKz8hkQRQdE/TsQrLo1MsNI/AAAAAAAABNQ/fynnMtlHf-A/s400/IMG_3695.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu steak with wild mushrooms</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Hq2KPrAojXI/TsQrj63NQmI/AAAAAAAABNc/fdWRM39jhig/s1600/IMG_3700.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-Hq2KPrAojXI/TsQrj63NQmI/AAAAAAAABNc/fdWRM39jhig/s400/IMG_3700.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mackerel with apple and ginger sauce </td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-14740977394996808722011-10-19T22:39:00.001+01:002011-10-20T18:29:09.132+01:00The Bingham - restaurant reviewAs I've been working so hard at Uni (trust me, my brain aches), Marc took me to <b><a href="http://www.thebingham.co.uk/">The Bingham</a></b>, in Richmond, for lunch. Sooo much better than a gold star!<br />
<br />
The Bingham is a boutique hotel, in a Georgian townhouse, overlooking the river. It's also home to <b><a href="http://www.thebingham.co.uk/our-restaurant">Shay Cooper's</a> </b>restaurant. Sadly, the restaurant has lost it's Michelin star in the 2012 guide. All I can say is the inspector must've visited on a bad day, as the meal and service we had were absolutely top notch.<br />
<br />
Like many other fine-dining establishments, The Bingham offers a very good value lunch menu. This is also available on a Saturday, which is extremely accommodating! The set menu is £22.50 for two courses or £26.00 for three. Remarkably, there is no surcharge for cheese - and a mighty fine cheese selection it is too.<br />
<br />
The dining room itself is bedecked in gold hues; luxurious but modern. The full length windows offer views over the river. Perfect on a sunny day, when you can watch boats passing by.<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-l8SN2VGqiGg/TpyhnY965-I/AAAAAAAABD4/tFutTi3tVbI/s1600/IMG_3017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-l8SN2VGqiGg/TpyhnY965-I/AAAAAAAABD4/tFutTi3tVbI/s400/IMG_3017.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute lightbulb vase<br />
<br />
</td></tr>
</tbody></table>We started with an absolutely delicious amuse bouche: rich, earthy cep mousse beautifully complemented by a cauliflower truffle foam. I could've eaten buckets of it. Truly delicious.<br />
<br />
The freshly baked bread selection was almost too tempting. I really wanted to ask for one of each (potato and rosemary, foccacia, seed and white baguette). I settled on the potato and rosemary. With lashings of salted butter.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0Ey_KN78Abk/Tpyh3S72x5I/AAAAAAAABEA/fFZlBR1xqmA/s1600/IMG_3019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-0Ey_KN78Abk/Tpyh3S72x5I/AAAAAAAABEA/fFZlBR1xqmA/s400/IMG_3019.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse bouche</td></tr>
</tbody></table>The menu is a cacophony of seasonal goodies and the starter was a perfect example: truffle spatzle (a sort of German pasta), with mushroom puree, girolles, confit egg yolk and shaved chestnuts. This was exceptional. In fact the lady on the table next to us actually came over when she saw it arrive on our table to tell us it was the best starter she'd ever had. It really was that good; beautifully cooked and with the flavours and textures in perfect harmony.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WeH-CGCrDuY/TpyiFyRx22I/AAAAAAAABEI/kxpN0A-aAfY/s1600/IMG_3026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-WeH-CGCrDuY/TpyiFyRx22I/AAAAAAAABEI/kxpN0A-aAfY/s400/IMG_3026.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffle spatzle</td></tr>
</tbody></table>My main was sea bream fillet, with glazed chicory, sauteed squid and bitter orange vinaigrette. This was picture perfect and I particularly liked the effect shredded squid.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Osd56WigybU/TpyiVKNhW-I/AAAAAAAABEU/fhCn6R2xB0s/s1600/IMG_3028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-Osd56WigybU/TpyiVKNhW-I/AAAAAAAABEU/fhCn6R2xB0s/s400/IMG_3028.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea bream with glazed chicory</td></tr>
</tbody></table>Marc's poussin was served with honey glazed root vegetables, crisp bacon and smoked pearl barley. The poussin had been de-boned and Marc said he enjoyed it all the more for being 'unfiddly'. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wXWG0ivrf5g/TpyilOZqM5I/AAAAAAAABEc/shnhn-A2QgA/s1600/IMG_3032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-wXWG0ivrf5g/TpyilOZqM5I/AAAAAAAABEc/shnhn-A2QgA/s400/IMG_3032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poussin with honey glazed root vegetables</td></tr>
</tbody></table>The cheese selection is impressive, all the more so for being included on the set lunch menu. Our waitress was happy to explain what each of the cheeses was (and put up with our indecisiveness in choosing!).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CbxsfpKBy4U/Tpyi2-CDvXI/AAAAAAAABEk/UMjlmL1XbZU/s1600/IMG_3034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-CbxsfpKBy4U/Tpyi2-CDvXI/AAAAAAAABEk/UMjlmL1XbZU/s400/IMG_3034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cheese selection</td></tr>
</tbody></table>The chocolate tart was the best I've had. Served warm with a chocolate biscuit crust and a filling like a chocolate fondant. It was rich, satisfying and did exactly what a chocolate pud should.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-B2uc9-JhULE/TpyjFMnpIXI/AAAAAAAABEw/hbP-U9P7Z1A/s1600/IMG_3043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-B2uc9-JhULE/TpyjFMnpIXI/AAAAAAAABEw/hbP-U9P7Z1A/s400/IMG_3043.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bitter chocolate tart</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GdxAT4Pq-b4/TpyjV06YDKI/AAAAAAAABE4/oD4p5gEHdYY/s1600/IMG_3052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-GdxAT4Pq-b4/TpyjV06YDKI/AAAAAAAABE4/oD4p5gEHdYY/s400/IMG_3052.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raisin bread, crackers and fig chutney</td></tr>
</tbody></table>This was our final cheese selection. Unfortunately I didn't note down what they were (could've been the wine!) but we both agreed we'd chosen well! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3tJ9ytZG96M/TpyjkiKMvII/AAAAAAAABFA/S0xbkor4hT8/s1600/IMG_3058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-3tJ9ytZG96M/TpyjkiKMvII/AAAAAAAABFA/S0xbkor4hT8/s400/IMG_3058.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our cheese selection</td></tr>
</tbody></table>A fancy meal is never complete without a plate of petits fours and The Bingham didn't disappoint. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zpamjchsfHE/Tpyj004H33I/AAAAAAAABFI/4g1Aua--IUQ/s1600/IMG_3060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-zpamjchsfHE/Tpyj004H33I/AAAAAAAABFI/4g1Aua--IUQ/s400/IMG_3060.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Petits fours</td></tr>
</tbody></table>And, the piece de resistance: a cocktail enjoyed on the terrace in the afternoon sun. Perfect end to an extremely good lunch. Star or no star, I'd highly recommend the restaurant at The Bingham. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rA3lhm2vcbY/TpykDOeHBuI/AAAAAAAABFQ/_5lb_3RR1Jc/s1600/IMG_3075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-rA3lhm2vcbY/TpykDOeHBuI/AAAAAAAABFQ/_5lb_3RR1Jc/s400/IMG_3075.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rose fantasia</td></tr>
</tbody></table><br />
<br />
<a href="http://www.urbanspoon.com/r/52/561191/restaurant/London/Richmond/Bingham-Surrey"><img alt="Bingham on Urbanspoon" src="http://www.urbanspoon.com/b/link/561191/biglink.gif" style="border:none;width:200px;height:146px" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-68841626640258242722011-10-12T13:22:00.000+01:002011-10-12T13:22:25.424+01:00Mussels, clams and an Italian island hideaway - recipeLast week's gorgeously hot weather made me wish I was on a beach somewhere eating fresh seafood and sipping chilled wine. I couldn't do anything about the beach but I did manage to rustle up a pot of clams and mussels (and maybe a cheeky glass of wine or two!).<br />
<br />
Last year, after going to an amazing wedding in Rome, we spent a few days on a tiny island called <a href="http://en.wikipedia.org/wiki/Ventotene"><b>Ventotene</b></a>. It's a beautiful island, with crystal clear blue seas and picture-perfect pastel buildings. The pace of life is leisurely, with days spent sunbathing, or wandering round the little village square and evenings enjoying the freshest seafood, washed down with carafes of house wine. One of our favourite dishes was 'cozze e vongole' - mussels and clams. My version below.<br />
<br />
<u>Ingredients (serves two for main, four for starter):</u><br />
2 cloves of garlic, peeled and chopped<br />
Handful of cherry tomatoes, halved<br />
Good glug of olive oil<br />
1 glass of white wine<br />
1.5kg (total weight) clams and mussels<br />
Handful of fresh parsley<br />
<br />
<u>Method:</u><br />
Clean the mussels and clams by running under cold water. Remove the beards from the mussels. Discard any that do not close when run under cold water, or tapped firmly.<br />
<br />
In a large saucepan, gently heat the olive oil. Add the garlic and tomatoes and cook for 2 minutes.<br />
<br />
Add the white wine and turn the heat up a little.<br />
<br />
Add the clams and mussels. Put a lid over the pan and allow them to steam, shaking the pan occasionally.<br />
<br />
After 4-5 minutes they should be cooked. They're ready when the shells are open.<br />
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Sprinkle with parsley and serve with some crusty bread. And some sunshine if you can!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-whAkA8odx-4/TpMdisCtIXI/AAAAAAAABDs/3lgZf373sww/s1600/IMG_2751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cozze-e-vongole" border="0" height="266px" src="http://1.bp.blogspot.com/-whAkA8odx-4/TpMdisCtIXI/AAAAAAAABDs/3lgZf373sww/s400/IMG_2751.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Cozze e vongole'</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VKZRCwJIxl4/TpMd3E4k6AI/AAAAAAAABDw/cqbmXv5N5_g/s1600/IMG_2773.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="mussels-and-clams" border="0" height="266px" src="http://1.bp.blogspot.com/-VKZRCwJIxl4/TpMd3E4k6AI/AAAAAAAABDw/cqbmXv5N5_g/s400/IMG_2773.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious served with some fresh bread</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gvhIPIAK6Q8/TotpSmrmOFI/AAAAAAAABCE/1giLvd7D674/s1600/P6140771.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" src="http://3.bp.blogspot.com/-gvhIPIAK6Q8/TotpSmrmOFI/AAAAAAAABCE/1giLvd7D674/s400/P6140771.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view from our hotel in Ventotene</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-w1xcUjSjynU/TotpZC5S1TI/AAAAAAAABCI/9S4PnYRPBmw/s1600/P6140777.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" src="http://2.bp.blogspot.com/-w1xcUjSjynU/TotpZC5S1TI/AAAAAAAABCI/9S4PnYRPBmw/s400/P6140777.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The local supermarket!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ancient Roman harbour</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vUznUpRLrz8/Totpr2VpmxI/AAAAAAAABCU/RL0J4Smamr4/s1600/P6150812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="http://2.bp.blogspot.com/-vUznUpRLrz8/Totpr2VpmxI/AAAAAAAABCU/RL0J4Smamr4/s400/P6150812.JPG" width="400px" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Back in Rome, everyone travels by scooter!</td></tr>
</tbody></table>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7658261705167049591.post-86864071497800225392011-10-06T18:22:00.001+01:002011-10-06T18:26:16.993+01:00Tea for two and two for tea: Espelette at The Connaught reviewI have been pondering what makes afternoon tea so blimmin fantastic. Is it because it's so quintessentially British? Is it because it's reminiscent of a bygone era? Perhaps because it feels so civilised to sip tea whilst nibbling on dainty sandwiches?<br />
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And then it struck me: afternoon tea adds a whole extra meal to the day's proceedings. Amazing. <br />
None of this messing around with squashing two meals together (you know who you are, brunch). Just an extra, cake filled, meal. What's not to love?<br />
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I'd be quite happy to reinstate afternoon tea as a daily affair but sadly it is but an occasional treat. Most recently enjoyed at<b> <a href="http://www.the-connaught.co.uk/espelette.aspx">Espelette at The Connaught</a></b><br />
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This is a very 'proper' afternoon tea, with the usual selection of finger sandwiches, scones and delicate cakes all done to an extremely high standard, all graciously replenished if you wish (we did!). The service is top class and you're well looked after from the moment you enter the door to the moment you're rolled out.<br />
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I particularly enjoyed the jam menu. <br />
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Yes, you heard me right, a menu. For jam. You're able to pick two jams for the table from a selection of 16. After much deliberation, we plumped for raspberry & violet and rhubarb & vanilla. The rhubarb jam was exceptional and, somewhat surprisingly to me, went perfectly with the scones and clotted cream. And those scones - yum, yum, yum. Plain and ginger scones are served straight from the oven and they were perfect specimens. <br />
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The cakes tasted as good as they looked. The maple syrup and blackcurrant jelly 'religieuse' and the strawberry jelly cheesecake were particularly good.<br />
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By the time the final cakes, a raspberry and rose and chocolate loaf cake, were served we were can't-eat-another-mouthful stuffed. After the beautiful delicacies from the cake stand, these seemed rather plain and probably a little bit superfluous but just a minor quibble.<br />
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All this food is washed down with an excellent selection of loose-leaf teas. Silver needles was my favourite and we were given a complimentary sachet to take home, which was a very nice touch. <br />
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All in all, this is a fabulous afternoon tea. As you might expect, it's not cheap (£35 a head without champagne) but it is an experience. And one I'd definitely like to repeat in the not too distant future.<br />
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Afternoon tea: my favourite of all the meals.<br />
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<tr><td class="tr-caption" style="text-align: center;">Before we got stuck in</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The maple syrup religieuse on the left. Strawberry cheesecake in the middle.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The first plate of sandwiches.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3-Fz1HMVjl8/To1obtObFSI/AAAAAAAABDQ/E93Ais6-qE8/s1600/IMG_2629.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-3-Fz1HMVjl8/To1obtObFSI/AAAAAAAABDQ/E93Ais6-qE8/s400/IMG_2629.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect scones</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rhubarb jam on the left</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Zyp5AVYr1xU/To1pvBS9msI/AAAAAAAABDk/ka26ZuetYB8/s1600/IMG_2640.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Zyp5AVYr1xU/To1pvBS9msI/AAAAAAAABDk/ka26ZuetYB8/s400/IMG_2640.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Which one will you choose?</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LG5IIQfmRhc/To1o_tsXm5I/AAAAAAAABDY/osbZTgarpmU/s1600/IMG_2632.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-LG5IIQfmRhc/To1o_tsXm5I/AAAAAAAABDY/osbZTgarpmU/s400/IMG_2632.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cake that defeated us.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AGrnqhSRDTk/To1pS8trXRI/AAAAAAAABDg/_nSRyy2ESEI/s1600/IMG_2635.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-AGrnqhSRDTk/To1pS8trXRI/AAAAAAAABDg/_nSRyy2ESEI/s400/IMG_2635.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tea to take away</td></tr>
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<a href="http://www.urbanspoon.com/r/52/1346398/restaurant/Mayfair/Espelette-at-The-Connaught-London"><img alt="Espelette at The Connaught on Urbanspoon" src="http://www.urbanspoon.com/b/link/1346398/biglink.gif" style="border:none;width:200px;height:146px" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7658261705167049591.post-81094537549527268522011-10-04T10:57:00.000+01:002011-10-04T10:57:26.979+01:00What's in season: OctoberI've thoroughly enjoyed every second of our amazing Indian summer but there's no denying that it is actually Autumn. With normal service set to resume over the next couple of days, I'm quite looking forward to tucking into mushrooms, squashes and beetroot and putting stodgy stews and soups back on the menu.<br />
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<b>Vegetables</b>: Artichokes, aubergines, beans, beetroot, broccoli, cabbage, carrots, cauliflower, celeriac, celery, chicory, courgettes, cucumber, fennel, garlic, kale, kohlrabi, leeks, lettuce, mushrooms, onions, potatoes, pumpkins, rocket, sorrel, squash, swede, sweetcorn, turnips.<br />
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<b>Fruit</b>: Apples, blackberries, chestnuts, crab apples, cranberries, figs, loganberries, pears, plums, quinces, sloes, tomatoes, walnuts.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-53114866775704547952011-10-03T16:54:00.001+01:002011-10-03T16:54:59.173+01:00Maki - restaurant reviewI think I eat Japanese food more than any other cuisine. I just can't get enough of it. I tend to get my Japanese fix at lunchtime, often buying sushi take-out for lunch. Incidentally, did you know the reason sushi from a sandwich chain or a supermarket doesn't tend to be very good? It's because the fridges are set too cold: sushi rice reacts under super-cold temperatures and becomes very dry. Japanese places tend not to have their fridges as cold, so the sushi rice stays a better texture for longer.<br />
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But I digress. I was just about to tell you that, despite it being a firm favourite, we rarely go out for Japanese in the evening but that looks set to change. We've been living in leafy Richmond for a few months now and have just happened upon a rather good neighbourhood Japanese restaurant: <b><a href="http://www.urbanspoon.com/r/52/566556/restaurant/London/Richmond/Maki-Surrey">Maki</a></b><br />
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The restaurant is decorated in typical Japanese style, in reds and blacks, with a sunken seating area. The service is friendly and attentive, the menu extensive (in a good way) and the prices reasonable. I won't go into all of the dishes but highlights include the sashimi, which was incredibly fresh, black miso cod (less than half the price of Nobu) and ebi (prawn) tempura rolls. The only slight disappointment was the gyoza, which had been deep fried.<br />
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If you're in the area I highly recommend it for a reasonably priced taste of Japan.<br />
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<tr><td class="tr-caption" style="text-align: center;">Edamame with plenty of salt, as I like them best</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sashimi bento box</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ebi tempura roll</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Salmon sashimi (a little complimentary gift from the chef)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Soft shell crab roll</td></tr>
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<a href="http://www.urbanspoon.com/r/52/566556/restaurant/London/Richmond/Maki-Surrey"><img alt="Maki on Urbanspoon" src="http://www.urbanspoon.com/b/link/566556/biglink.gif" style="border:none;width:200px;height:146px" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-11599123511089810492011-09-29T11:17:00.000+01:002011-09-29T11:17:37.212+01:00Why we should all be drinking beerLast week I was lucky enough to be invited along to an event at <a href="http://www.youngs.co.uk/"><strong><span style="color: #351c75;">Young's Brewery</span></strong></a> pub <a href="http://www.orangetreerichmond.co.uk/"><strong><span style="color: #351c75;">The Orange Tree</span></strong></a> in Richmond. This event was a beer and food matching event for the ladies, hosted by beer expert (and lady) <strong><a href="http://girlsguidetobeer.blogspot.com/"><span style="color: #351c75;">Melissa Cole</span></a></strong>.<br />
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Melissa took us through a potted history of beer and brewing methods before we moved on to the important business of tasting some beers with appropriately matched foods.<br />
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Now, although I studiously took notes all evening, I have managed to misplace them. Idiot. Fortunately for us all, the lovely Jassy has written up the evening on her blog <a href="http://ginandcrumpets.wordpress.com/2011/09/23/ladies-ale-night-at-the-orange-tree-richmond/"><strong><span style="color: #351c75;">Gin and Crumpets</span></strong></a> and done a much better job than I would've done. Please check it out. I'll be testing you.<br />
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Just to prove I was paying attention, I thought I'd share with you a few of the things that I found really interesting.<br />
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1. The term 'beer' covers ales and lagers. What we were introduced to was Artisan beers - rather than mass produced, commercial beers. I was amazed by the differences in taste. Beers vary just as much as wines. I can almost guarantee that with a bit of experimentation you'll find one that you love. My personal favourite from the evening was the <a href="http://www.sierranevada.com/beers/paleale.html"><strong><span style="color: #351c75;">Sierra Nevada Pale Ale</span></strong></a>, from California (amber coloured with a fragrant bouquet and notes of orange blossom, don't you know!).<br />
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2. Some of the best Artisan produced beers are now coming from the States, as the Sierra Nevada proves. So, for those of you that think that our American friends don't know their beer, think again.<br />
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3. Beer and food matching is far from a gimmick. Melissa paired the food with beers that were designed to either complement or cut through the foods. Check out <a href="http://ginandcrumpets.wordpress.com/2011/09/23/ladies-ale-night-at-the-orange-tree-richmond/"><strong><span style="color: #351c75;">Gin and Crumpets</span></strong></a> for some examples. It was amazing to experience how the various beers transformed. Something I'm keen to replicate at home.<br />
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4. You should taste beers in a very similar way to how you taste wines:<br />
<ul><li>Hold the beer to the light to check the colour</li>
<li>Hold your hand over the glass and swirl</li>
<li>Keep your hand over the glass until you have the glass up to your nose. Sniff and identify the different aromas</li>
<li>Take a large mouthful and ensure your whole mouth is covered</li>
<li>Now, the good news, in contrast to wine tasting, you need to swallow the beer. Bonus!</li>
</ul><br />
I, for one, am a convert and think I may just become a beer nerd. At the very least, I'll be on the lookout for new and interesting beers when I'm out and about. Step away from the wife-beater and give it a go yourself!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7658261705167049591.post-51651023708606378692011-09-27T19:33:00.002+01:002011-09-27T19:37:52.739+01:00Goats cheese and red onion tart - recipeWould you think I'd totally lost it if I told you I'd got this recipe from a goat?<br />
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Well, I 'kid' you not (sorry!). I met the lovely people from<a href="http://www.capricorngoatscheese.co.uk/"> <b><span class="Apple-style-span" style="color: #674ea7;">Capricorn goat's cheese</span></b></a> at the recent Tech 'n' Taste blogger event. It's quite possible that these people are certifiable: they have created blogs and Twitter accounts for their goats and are currently running a recipe competition between <a href="http://twitter.com/#!/BerylTheGoat"><b><span class="Apple-style-span" style="color: #674ea7;">Beryl</span></b></a> and <a href="http://twitter.com/#!/EthelTheGoat"><span class="Apple-style-span" style="color: #674ea7;"><b>Ethel</b></span></a> - check it out, it's pretty funny.<br />
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This cheese is tasty stuff, very creamy and mild, so I jumped at the chance to recreate one of Beryl's recipes at home. My version below, which makes six tartlets. One is enough for a starter, served with a bit of peppery watercress. Yum, yum, yum.<br />
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<u>Ingredients (makes six tartlets):</u><br />
2 x 100g packs of Capricorn goats cheese, each pack cut into three slices<br />
1 jar ready-made red onion marmalade/chutney<br />
1 packet ready rolled shortcrust pastry<br />
A few sprigs of thyme (optional)<br />
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Watercress to serve<br />
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<u>Method:</u><br />
Pre-heat oven to 180c and grease a muffin tin.<br />
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Using a pastry cutter, cut six circles out of the ready rolled pastry. Carefully place the rounds into the muffin tray, prick the pastry, line with baking parchment and place baking beads in them. Bake 'blind' for 8-10 minutes. Remove the beads and baking parchment, return to the oven and bake for a further ten minutes.<br />
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Half fill the pastry cases with red onion marmalade, whilst still in the tin. Top each with a round of goats cheese and put them back in the oven.<br />
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Cook for 5-10 minutes, until the goats cheese is bubbling and golden brown.<br />
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Top with a sprig of fresh thyme and serve with a little dressed watercress on the side.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-C1VuA7S4hDg/ToIRosVN1gI/AAAAAAAABA0/zP9HKNvzAsQ/s1600/IMG_2717.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="goats-cheese-tartlet" border="0" height="267" src="http://3.bp.blogspot.com/-C1VuA7S4hDg/ToIRosVN1gI/AAAAAAAABA0/zP9HKNvzAsQ/s400/IMG_2717.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goats cheese tartlet</td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div><span id="goog_2061353351"></span><span id="goog_2061353352"></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7658261705167049591.post-24591615236603906732011-09-25T17:20:00.002+01:002011-09-25T18:42:22.306+01:00Texture - restaurant reviewChef Agnar Sverrisson, joined forces with Le Manoir aux Quat' Saisons Head Sommelier, Xavier Rousset, to launch <a href="http://texture-restaurant.co.uk/"><b><span class="Apple-style-span" style="color: #351c75;">Texture</span></b></a> in September 2007. The restaurant won a Michelin star in 2010, with Agnar being the first Icelandic chef ever to be awarded one. <br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I have to admit, I hadn't really heard much about Texture before we went. Little B, my fine dining chum, found a lunchtime special offer (and we all know how much I like a special offer!) and a quick bit of research showed that people actually thought rather highly of it, so we duly booked.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Maybe the lack of buzz is just down to the fact that it's been knocking around for a little while? I guess the blogosphere tends to favour the shiny and new.</div><br />
We were a little underwhelmed by the venue itself, which is (strangely) attached to the Best Western Hotel, on Bryanston Street. The decor in the high-ceilinged restaurant is pretty unremarkable and seems to be lacking a consistent theme. It could really do with an injection of Scandi-style.<br />
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But anything lacking in the decor is quickly made up for by the food, which is super stylish. From the presentation to the crisp, clean flavours and interesting (um) textures, this was a memorable meal.<br />
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We started with a plate of paper-thin wafers, served with a yoghurt and barley dip. The cod skin was the most interesting, feather light with a delicate tang of fishiness. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-S4xMt5zGUEA/TnjX2di8WnI/AAAAAAAAA_4/i1tgYRySVUY/s1600/IMG_2553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-S4xMt5zGUEA/TnjX2di8WnI/AAAAAAAAA_4/i1tgYRySVUY/s640/IMG_2553.JPG" width="640" /></a></div><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bread was served alongside a faux pas. When I asked the (head) waiter what the bread was, he informed us that it was 'just plain bread'. Maybe something was lost in translation there. Nonetheless, it was very tasty and the accompanying butter, flecked with Icelandic seaweed, was delicious.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rKMeAdQ7Iw0/TnjYRPems2I/AAAAAAAAA_8/jUUXlc6_VoA/s1600/IMG_2559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rKMeAdQ7Iw0/TnjYRPems2I/AAAAAAAAA_8/jUUXlc6_VoA/s640/IMG_2559.JPG" width="640" /></a></div><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">An amuse bouche of tomato gazpacho with tomato 'snow' was flavoursome and refreshing.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Q9ZUt5r-oLQ/TnjYsLQUtAI/AAAAAAAABAA/-sUMi7uWMDI/s1600/IMG_2565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Q9ZUt5r-oLQ/TnjYsLQUtAI/AAAAAAAABAA/-sUMi7uWMDI/s640/IMG_2565.JPG" width="640" /></a></div><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We both had the Icelandic prawns to start. Served with sorrel, cucumber and crisps of rye bread, this was a beautifully fresh and light starter. The constituent flavours and textures worked perfectly together, ensuring that, although the dish was complex, it wasn't overly complicated. I also loved the bold crockery used throughout, a welcome change from a plain white plate.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1CGdwHK07lY/TnjZISen-mI/AAAAAAAABAE/ojV0MpOleMk/s1600/IMG_2571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-1CGdwHK07lY/TnjZISen-mI/AAAAAAAABAE/ojV0MpOleMk/s640/IMG_2571.JPG" width="640" /></a></div><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For the main course we had pollock with leeks, 'soil' and girolles. The fish was perfectly cooked, although it isn't one of my favourites. We weren't able to identify what the 'soil' actually was. I really should've asked but I was far too busy eating. The highlight of this dish was the leek, which was smoked and really added another dimension flavour-wise.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-phbFmXeLt8k/TnjZ6G-SRfI/AAAAAAAABAM/s0Ffwk3CYIY/s1600/IMG_2577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-phbFmXeLt8k/TnjZ6G-SRfI/AAAAAAAABAM/s0Ffwk3CYIY/s640/IMG_2577.JPG" width="640" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Our pudding was divine. It had us oohing and aahing like kids at a fireworks display. The cool, crisp cucumber cut through the rich Valrhona white chocolate mousse and ice cream perfectly and the sparks of dill added another layer of flavour. <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Constantia; font-size: 8pt;"><o:p> </o:p></span></i></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1b_qxetzGr4/TnsXGz2nKVI/AAAAAAAABAU/m3L3gGZBUyo/s1600/white+choc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="426" src="http://2.bp.blogspot.com/-1b_qxetzGr4/TnsXGz2nKVI/AAAAAAAABAU/m3L3gGZBUyo/s640/white+choc.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The food at Texture is inventive and exciting. And £24 for three courses at lunchtime is an absolute steal. Because the chef doesn't use cream or butter in his savoury dishes, the food is light enough to scoff 3 courses at lunchtime and not need to lie down for the rest of the afternoon. I'm keen to go back of an evening and have a proper look at the extensive wine and champagne lists!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<a href="http://www.urbanspoon.com/r/52/570866/restaurant/Marylebone/Texture-London"><img alt="Texture on Urbanspoon" src="http://www.urbanspoon.com/b/link/570866/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7658261705167049591.post-49364170319741249832011-09-20T13:13:00.000+01:002011-09-20T13:13:34.823+01:00A weekend in Guernsey<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Courier New", Courier, monospace;">The freshest crab, rich yellow butter, punchy cider and the sweetest tomatoes are just some of the things I associate with </span><a href="http://maps.google.co.uk/maps?hl=en&tab=wl"><strong><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;">Guernsey</span></strong></a><span style="font-family: "Courier New", Courier, monospace;">.<span style="mso-spacerun: yes;"> </span>As an island (one of the eight inhabited </span><a href="http://en.wikipedia.org/wiki/Channel_Islands"><strong><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;">Channel Islands</span></strong></a><span style="font-family: "Courier New", Courier, monospace;">) Guernsey naturally has access to some amazing seafood but the warm climate also allows people (both commercially and personally) to grow an abundance of fruit and veg.<span style="mso-spacerun: yes;"> </span>My parents moved to Guernsey eleven years ago, so I’ve spent quite a lot of time there.<span style="mso-spacerun: yes;"> </span>The food is always a highlight.</span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">The waters around Guernsey offer an amazing variety of seafood, including oysters, lobster, crab and sea bass.<span style="mso-spacerun: yes;"> </span>The best place to buy crab from is the <strong><a href="http://www.davegorvel.com/2010/11/30/600/"><span style="color: #674ea7;">Crab Cabin</span></a></strong>, in the parish of Vale, where you can buy pots of freshly picked local crab.<span style="mso-spacerun: yes;"> </span></span><a href="http://www.squidoo.com/seafreshguernseysfreshestseafish"><strong><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;">Seafresh Fishmongers</span></strong></a><span style="font-family: "Courier New", Courier, monospace;">, on the fishing quay in St Peter Port, sells high-quality, local fish and shell fish, supplied straight from the fishing boats.<span style="mso-spacerun: yes;"> </span>It’s also possible to </span><a href="http://www.fishing-guernsey.co.uk/"><strong><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;">hire fishing equipment locally</span></strong></a><span style="font-family: "Courier New", Courier, monospace;">, if catching your own appeals.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OCBAKm3DvrM/Tnho_uLGgAI/AAAAAAAAA_s/XKkk4chB37s/s1600/hedge+veg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="640px" rba="true" src="http://1.bp.blogspot.com/-OCBAKm3DvrM/Tnho_uLGgAI/AAAAAAAAA_s/XKkk4chB37s/s640/hedge+veg.jpg" width="426px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: small;">Classic 'Hedge veg' box. I love the sign at the top.</span></td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">If you visit Guernsey, you’ll quickly notice the ‘Hedge Veg’ boxes – these are boxes that people put out in the hedges in front of their houses, to sell the excess produce from their gardens.<span style="mso-spacerun: yes;"> </span>Payment is made via an honesty box.<span style="mso-spacerun: yes;"> </span>I love this system.<span style="mso-spacerun: yes;"> </span>It really is the best place to buy fruit and veg for extremely reasonable prices.<span style="mso-spacerun: yes;"> </span>Can’t see it catching on in London though!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qixcXrtyssc/TnhrWYt1SvI/AAAAAAAAA_w/eMdcxHulShw/s1600/hedge+veg+pots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="426px" rba="true" src="http://1.bp.blogspot.com/-qixcXrtyssc/TnhrWYt1SvI/AAAAAAAAA_w/eMdcxHulShw/s640/hedge+veg+pots.JPG" width="640px" /></span></a></div></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><strong><a href="http://www.sausmarezmanor.co.uk/farmersmarket.php"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;">The farmers market</span></a></strong><span style="font-family: "Courier New", Courier, monospace;"> , held very Saturday at Sausmarez Manor, is a great place to pick up local produce, including jams, cheeses, bread and eggs. When we were there last, there was also a French food market in St Peter Port.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"></span></div><span style="font-family: "Courier New", Courier, monospace;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sq6LLeuMB5A/TnZGe95i7VI/AAAAAAAAA-4/zUnmY3VfE9o/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="426px" src="http://4.bp.blogspot.com/-sq6LLeuMB5A/TnZGe95i7VI/AAAAAAAAA-4/zUnmY3VfE9o/s640/IMG_2203.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: small;">Lovely garlic display at the French food market</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gkt28uUpwBc/TnZG-fszmMI/AAAAAAAAA-8/SPpRUy0VGPE/s1600/IMG_2204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="426px" src="http://4.bp.blogspot.com/-gkt28uUpwBc/TnZG-fszmMI/AAAAAAAAA-8/SPpRUy0VGPE/s640/IMG_2204.JPG" width="640px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
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</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">One of my favourite things about Guernsey is the stunning coastline. The dramatic cliffs give way to clear, blue waters and more than 20</span><a href="http://www.thisisguernsey.com/lifestyle/beaches/"><span style="font-family: "Courier New", Courier, monospace;"> <strong><span style="color: #674ea7;">beaches</span></strong></span></a><span style="font-family: "Courier New", Courier, monospace;">. Several offer long stretches of white sand, others have rock pools to play in at low tide.<span style="mso-spacerun: yes;"> </span>Many are easily accessible by car, others take a little more effort to reach on foot.<span style="mso-spacerun: yes;"> I love </span>Fermain Bay: a ten minute walk through some very pleasant cliff-side woodland and you’re rewarded with a pretty little bay and a very popular cafe.<span style="mso-spacerun: yes;"> </span>If you can bag yourself a seat, the best thing on the menu is the crab sandwich – packed full of locally caught, sweet crab.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Courier New", Courier, monospace;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wmApOpLOx28/TnZIkik9YeI/AAAAAAAAA_A/ywvG3lWz1Ns/s1600/IMG_2296.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="426px" src="http://4.bp.blogspot.com/-wmApOpLOx28/TnZIkik9YeI/AAAAAAAAA_A/ywvG3lWz1Ns/s640/IMG_2296.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: small;">It's that way</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3MNyd5J3U2o/TnZI68uAJSI/AAAAAAAAA_E/JatwwZ8rZJg/s1600/IMG_2301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="426px" src="http://1.bp.blogspot.com/-3MNyd5J3U2o/TnZI68uAJSI/AAAAAAAAA_E/JatwwZ8rZJg/s640/IMG_2301.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: small;">Fermain Bay</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: small;">Fermain Bay Cafe</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">Cobo Bay, on the West coast, is the best spot to catch the sunset and people queue up for fish and chips, to eat whilst the sun goes down.<span style="mso-spacerun: yes;"> </span>Vazon is Guernsey’s surfing beach and you’ll see people out all year round.<span style="mso-spacerun: yes;"> </span></span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><a href="http://maps.google.co.uk/maps?hl=en&tab=wl"><strong><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;">Pembroke beach</span></strong></a><span style="font-family: "Courier New", Courier, monospace;"> is another of my favourite spots – with its long sweep of white sand. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Pembroke beach</td></tr>
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">Lancresse Common golf club overlooks the beach, so watch out for flying golf balls.<span style="mso-spacerun: yes;"> </span>One of the reasons our dog, Molly, loves this walk is because she can steal them!<span style="mso-spacerun: yes;"> </span></span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Molly hunting for golf balls</td></tr>
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<span style="font-family: "Courier New", Courier, monospace;">There are a few cafes on the beach, including </span><a href="http://www.beachhouseguernsey.com/"><strong><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;">The Beach House</span></strong></a><span style="font-family: "Courier New", Courier, monospace;">, which is a gorgeous spot to take in the view over a glass of wine.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>When you're on the coast, it’s worth hunting out proper Guernsey ice cream.<span style="mso-spacerun: yes;"> </span>Disappointingly, many of the cafes now only seem to serve standard packaged ice creams or Mr Whippy-esque cornets.<span style="mso-spacerun: yes;"> </span>Persevere, Guernsey ice cream is delicious and unbelievably creamy.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cafe at Pembroke</td></tr>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">As you make your way around the coast, you can’t help but notice the scale of the German fortifications – bunkers and towers pepper the coastline.<span style="mso-spacerun: yes;"> </span>The Channel Islands were the only part of the British Isles to be invaded, and occupied, by German forces during World War Two.<span style="mso-spacerun: yes;"> </span>Liberated on the 9<sup>th</sup> May 1945, the islands celebrate a national holiday each year on this day.<span style="mso-spacerun: yes;"> </span>If you fancy a bit of a history lesson, there are plenty of places to learn more about the German occupation, including Castle Cornet, The Underground Museum and The German Occupation Museum.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">I think Guernsey is a great place to visit for the weekend, or even longer. It’s also possible to do day trips to some of the other islands, including Herm, Sark and Jersey.<span style="mso-spacerun: yes;"> </span>Sark is my favourite and i’ll put up a blog post soon on our recent day trip to the island.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><u><span style="font-family: "Courier New", Courier, monospace;">Eating out:</span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;"><a href="http://www.theauberge.gg/"><strong>The Auberge</strong></a></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: black; font-family: "Courier New", Courier, monospace;">Stunning cliff-top location with views across St Peter Port and the other islands. Contemporary restaurant, serving seasonal food, including seafood and excellent steaks. Service can be very hit and miss.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;"><strong><a href="http://pier17restaurant.com/">Pier 17</a></strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">Located in St Peter Port, with great views of the harbour and Castle Cornet. Good selection of fish and seafood.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;"><strong><a href="http://www.lenautiquerestaurant.co.uk/">Le Nautique</a></strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: black; font-family: "Courier New", Courier, monospace;">A traditional restaurant, with a wide selection of fish and seafood. Ask for a window table, for views over the harbour. It's best to eat quite early here, as service can be slow when the restaurant gets busy.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;"><a href="http://www.thepavilion.co.gg/"><strong>The Pavillion</strong></a></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: black; font-family: "Courier New", Courier, monospace;">A brasserie that makes great use of local produce. Fantastic puds.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><u><span style="font-family: "Courier New", Courier, monospace;">Accommodation:</span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Courier New", Courier, monospace;">There are numerous options for self-catering. Otherwise, </span><a href="http://www.fermainvalley.com/"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;"><strong>Fermain Valley Hotel</strong></span></a><span style="font-family: "Courier New", Courier, monospace;"> and </span><a href="http://www.theoghhotel.com/"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;"><strong>The Old Government House Hotel</strong></span></a><span style="font-family: "Courier New", Courier, monospace;"> get consistently good reviews. I understand that the </span><a href="http://www.bellalucehotel.com/"><span style="color: #674ea7; font-family: "Courier New", Courier, monospace;"><strong>Bella Luce</strong></span></a><span style="font-family: "Courier New", Courier, monospace;"> has also been refurbished, although I haven't visited it myself.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><u><span style="font-family: Courier New;">Getting there:</span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Courier New;">Three airlines fly to Guernsey:</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: Courier New;"><a href="http://www.aurigny.com/Default.aspx"><strong>Aurigny</strong></a></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: Courier New;"><a href="http://www.flybe.com/"><strong>Flybe</strong></a></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: Courier New;"><a href="http://www.blueislands.com/"><strong>Blue Islands</strong></a></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: black; font-family: Courier New;">Prices tend to be broadly similar. Flybe charges extra for hold luggage.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Courier New;"><strong><a href="http://www.condorferries.co.uk/home.html">Condor Ferries</a></strong> offer regular services to Guernsey</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Courier New;"><u>Good sources of information:</u></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: Courier New;"><a href="http://www.goodfoodguernsey.com/"><strong>Good Food Guernsey</strong></a></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #674ea7; font-family: Courier New;"><strong><a href="http://www.visitguernsey.com/">Visit Guernsey</a></strong></span></div><br />
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