Recipe

Tarte Tatin

You know a few years ago I hardly ever ate dessert. It just wasn’t something I was into. I never saw the appeal of ice cream, tarts or cooked fruit. Exceptions were made for chocolate based desserts of course. Over the last couple of years I’ve been slowly converted to the dessert cause and now its one of the main reasons I have to do so much exercise!

I absolutely adore warm apple tarts with cold vanilla ice cream. A great tarte tatin with caramelised apples and crisp pastry is a cause of much delight especially when it’s served hot with a great big lump of ice cream melting all over it. When I received a copy of Michelle Roux’s Pastry for my birthday recently this had to be the first recipe I tried. Continue reading “Tarte Tatin”

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Recipe

Loc Lac – Rick Stein’s Cambodian Marinated Beef

It was my birthday a couple of weeks ago and I was lucky enough to receive some fabulous presents. Amongst the gifts I received was a copy of Rick Stein’s Far Eastern Odyssey. At a recent party some friends of mine cooked dinner from that book and my fiance had obviously noted my appreciation for it so when I became another year older she presented me with a copy. Continue reading “Loc Lac – Rick Stein’s Cambodian Marinated Beef”

Recipe

Pan fried coley with lemon beurre blanc

In another effort to increase my sauce experience I had a quick go at a beurre blanc to go with some coley I was having for tea.

I again turned to Michelle Roux’s excellent Sauces book for the basic recipe. The original recipe was for twice as much sauce and used cream but I decided for the fish that a lemon zing was more suitable. Continue reading “Pan fried coley with lemon beurre blanc”

Recipe, Video

Video Blog! Prawn and Chorizo Paella

I thought I’d do something special to mark the 1st birthday of the blog this month. Here’s the first video blog on the site! I’m cooking paella for this as it was one of the first recipes I posted on the blog back in August 2010.

It’s strange watching yourself on video. It’s also hard to edit! I seem to stir things a lot… must have cut out about 10 minutes of footage which was just me stirring a pan. The paella isn’t completely authentic (no carmelised bottom layer of rice and onions for example) but it’s delicious and really easy.

Continue reading “Video Blog! Prawn and Chorizo Paella”

Recipe, Thoughts

Lamb with aubergine sauce

Before I went on holiday I bought a new recipe book. I think I’ve built up a decent repertoire of skills and can execute a recipe pretty well now; especially after starting the blog almost a year ago. However there are a few things I really could improve. Like sauces. So when I saw someone recommend Michel Roux’s Sauces as being just about the perfect book on the subject I immediately added it to my shopping listk. Continue reading “Lamb with aubergine sauce”

Recipe

Pissaladiere

I’m starting to get really excited about our upcoming holidays. I’ve wanted to go to the south of France for ages and in a few weeks we’ll be heading off to Nice for a week of living it up on the Riviera. There’s been a lot of time spent drooling over descriptions of restaurants in guidebooks and on TripAdvisor while I imagine all the delicious local specialities I’m going to gorge on. One speciality I don’t have to wait to try as I have a recipe for i already – Pissaladiere.

This is yet another Stephane Reynaud inspired dish. Sorry if you’re getting bored with me referring to him all the time but his books are fantastic. Continue reading “Pissaladiere”

Recipe

Haggis, neeps and barley risotto – when good ideas go bad

It all started because Oliver at Salad Days, Offal Nights made a St George risotto using English ingredients (which seemed to contain mostly leeks!?). That’s a good idea I thought so I started thinking about a St Andrews version.

Neeps (swedes) would work quite well with the barley and my first thought was to roast some small joint of lamb or venison to go with the risotto. Then I remembered about the haggis in the freezer. Continue reading “Haggis, neeps and barley risotto – when good ideas go bad”