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Continue reading →: *Chocolate mousse and coffee granitafrom Wild Weed Pie: A Lifetime of Recipes (page 122) by Janni Kyritsis and Roberta Muir Still a favourite!
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Continue reading →: *Studio Pastafrom The Accidental Foodie by Neale Whitaker. (attributed to Donna Hay) Very quick, simple and delicious dish:rocketlemonsspaghetti pastalong red chilliessalted capers (I added chilli infused EVOO, experimenting with the Anova vacuum chamber/ sealer)
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Continue reading →: *Sous-vide White AsparagusWhite Asparagus Spears (from Aldi) heated in sous vide at 50C for about 30mins and served with melted KerryGold butter (Ireland), and chopped parsley. Excellent As these were preserved in salt and acid, they did not need the extra acid of a Beurre Blanc sauce.
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Continue reading →: Confit of Ocean Trout with Fennel SaladModernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young and Maxime Bilet Trout was sous-vide individually at 37C for 45mins, then 42C for 15mins. For my taste, this was a little overcooked.The trout was bagged in a combination of garlic infused EVOO, thyme infused in…
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Continue reading →: Crunchy Pappardellefrom Plenty (page 252) by Yotam Ottolenghi bay leavesdouble creamlemonsparsleycaster sugar (I SKIPPED THIS)thymepappardelle pastapurple sprouting broccolipanko breadcrumbsbutton mushrooms Tasty but the pappardelle overpowers the dish. I would reduce the pasta size and quantity next time.
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Continue reading →: Lettuce Saladfrom Plenty (page 146) by Yotam Ottolenghi spring onionscaperslettuceradishes (recipe called for 10 per person. This would depend on the size, but 5 pp was sufficient) red endive (none available locally, so I substituted rocket)semi-dried tomatoesgem lettucerapeseed oilLemon juice I liked this salad. The semi dried tomatoes, capers, radishes and lemon juice…
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Continue reading →: Free-form roast summer vegetable tartfrom In the Kitchen: More Than 1000 Recipes for Every Day (page 615) by Allan Campion and Michele Curtis basileggplantsgarlicred onionsdried oreganothymetomatoeszucchiniblack peppercornsshortcrust pastryegg yolks This was very good. Like a cross between a Ratatouille and a Pizza.
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Continue reading →: Whiting Fillets, with Kale, Roasted Capsicum and Brown ButterPacket Recipe. Fillets from Aldi and recipe on back of the packet. The kale salad with roasted red capsicum, garlic, anchovies and chilli was great. Aldi whiting fillets were disappointing.The capsicum was “roasted” in the microwave (high for 5mins). Halved, deseeded, deveined, little EVOO, covered on a plate. Quick and…
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Continue reading →: Kale and Onion Pizzafrom River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall I used organic rye flour for the dough. I varied from the recipe in that I did not wilt down the Kale. I wanted a Kale Chips like top, and tossed the kale in chilli oil.I also added the Cheddar on the…
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Continue reading →: Mexican Tomato and Bean Soup & Rye Flatbreadfrom River Cottage Veg Every Day! by Hugh Fearnley-WhittingstallRye Flatbread (same cookbook) Tasty, simple and quick.
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Eastington @ Paddington 