Gastronomie

04/08/2016

The very finest arrangements of sugar and pastry.

04/08/2016

What a fabulous new idea to use Churros. Love to hear how you get on with this. I cant wait to try it. Please send me your comments. and pictures of the results!!!!!!!

24/07/2016

Reminds me of the days of Quiche 'n Tell. We would have loved making this one....a little bit of Spain added to a little bit of England and the while enveloped by a French tart. Deeeelicious!

This quiche, in canapé form, was one of the most popular items on our catering menu at Ottolenghi a couple of years ago. The combination of a sharp blue cheese alongside the intense sweetness of membrillo creates a wonderfully satisfying drama in the mouth. It’s the one-stop answer to Christmas meal...

14/05/2016

A winner of a Chicken dinner. Ottolenghi's 'Chicken with Caramelized Onion and Cardamom Rice' is such an easy dish to make. The last time I cooked this I made a few changes, mostly due to what we had in the fridge at the time - these are included in the recipe below.

11/06/2015

Just posted a recipe for a superb refreshing lemon and mint drink....only I sent it to my page! How did I do that?..
My granddaughter and I went to Dubai last week and had this for the first time. Not only is it delicious but acts as a detox. Very easy to make. I will try and put the recipe on here as well.
I need to go and lie down in a darkened room...this is all too much for me!!

11/06/2015

MULLIGTAWNY CURRY SOUP

Ingredients:
1 Shin Bone....make into soup
Fowl......1. Cut up for curry
Ghee.....150 grams
Onions..2. Cut up in slices and browned
Saffron...1 Tspn ground
Dried Chilli...1 Tspn ground
Onions...1 Tspn. Ground
Ginger....1tspn ground
Garlic....1/2 Tspn ground
Coriander seeds.. 1/4 Tspn roasted and ground.
Jeera...1/4 Tspn roasted and ground

Method:
Brown the 2 onions in the ghee and take out, put all the ground ingredients in and fry nicely till the smell of saffron leaves(??), put in the fowl and fry with all the ingredients. Get a shin, make a nice soup of it. Instead of putting water into it, you put the all the soup(shin bone)with curry leaves, just a fistful. When a cup or more of soup remains remove from the fire, this is eaten with rice and lime juice, some like this wit cocoanut milk, and you can have it whichever way you like. Throwing your browned onions at the end.

Translation and adaptations!!
You can use a really good stock cube.
All the items can be ground together in an electric grinder.
Jeera is Cumin

I have used thighs and removed the bones and skin, prior to cooking. You can use the bones for the stock if you like. My family always had lamb MULLIGTAWNY , and you make it the same way.
Curry leaves are an absolute essential and if possible, fresh. However, frozen or dried will do.
Coconut milk is also essential to my recipe.
To eat, serve with a small portion of rice and some lime to squeeze onto the soup, which is like giving croutons.

GOOD LUCK!

11/06/2015

I have just accidentally deleted the Mulligatawny Curry Soup recipe!!! I will re post later. I may even get to understand how this site works one day! Don't hold your breath!!!!!

11/06/2015

Thanks for the posts all . Keep sharing and keep following.

10/06/2015

Well here goes! My first post for this new tribute site.
I decided to put on a recipe from an old book that belonged to my aunt and , in which, I found a recipe for a Mulligatawny curry soup, which is nothing like the tinned soup you have had. This is the real thing as cooked by the cooks to the Memsahibs and is really really good. Please try it.
You can use a good stock cube,if you are not inclined to make it, and Jeera is Cumin.
I will put this into normal recipe form later but wanted to get this started. So watch this space.
Comments and queries welcomed!
I will continue to add unusual recipes that I find, probably mainly Indian, but please add some of your own.

24/04/2015

As a tribute to John
Taylor, my good friend and partner in this business, I am reopening this Facebook site. For obvious reasons the business has now ceased, but I am changing the format so that all our friends, interested in food, can contribute, with their own recipes and photographs of their efforts, good or bad!! John and I would have liked it to be fun, so please can we have amusing comments (not abusive!!) with your recipes. Try other people's recipes and post comments.
Let's make this a really fun place to visit and a real compliment to John who was such a lovely, friendly, fun person.
So , get the wooden spoons out and get going
June

26/07/2014

Well today rested up a little but could not stay out of the kitchen, I bought myself a new pressure cooker some time back. I saw this nice piece of Pork Shoulder, and a recipe I had tucked away came to mind.

Dry rubbed with sugar and spice and all things nice, sounds like a song there. however into the base of the cooker where add Beer, Apple cider, smoked paprika, cayenne pepper, liquid smoke, seasoning. Lid on and 75 min later, it pulled apart so well, and the flavour of the sauce it has steamed in was fantastic.

Tonight will eat this and enjoy that wonderful flavour of BBQ and the tenderness of sweet pork.