We met friends on the beach, and grabbed a picnic table and bench for the duration. Back to my picnic, which was not in a corn field or by a babbling brook, it was a nocturnal Beach Picnic, on the shores of the Gironde Estuary in SW France……right on the sand
My younger brother Chris is a very good cook - he experiments till he gets it right and so when I try the finished product it's been tested at least three times and I know it's going to be pucker
Change it up by adding some chopped coriander leaf if you prefer, instead of the dill. Palm Hearts. Have you seen the new ebook, just released, by Christina Feindel, of A Clean Plate
Let it reduce by half, pour in the coconut milk, stock and lime juice. The beauty of this dish is that despite its simplicity, it's bursting with a symphony of flavours and the addition of samphire just adds something extra
What better way to introduce the The Clog and Billy Cock, a spacious pub in Lancashire and part of the Ribble Valley Inns, which, as a Southerner, I had long wanted to visit with some great pals who live in nearby Mellor
One boasts about sunny and bright weather in her recent post, and next day mother nature slapped us by giving cold and windy weather for few days, temperature dropped so low that we had to turn our central heating on
When in Spain I probably eat my weight in avocados. Breakfast consists of the above on toasted, black, seeded bread and it's just delicious, not to say highly nutritious
There are times when only simple, uncomplicated fare will do. The best of ingredients, a glass of wine and a few friends diving into a plate of Italian topped bread, glistening with olive oil and sprinkled with sea salt
Reduce by half and then pour in the stock. Ahh, that most fashionable of cuts. Not as cheap as it used to be as a result of its rise in popularity but it is a deeply flavoursome piece of meat and one that needs loving care
Reduce by half, pour in the cream, stir to incorporate and add the chives. Sinfully rich, these mini portobello mushrooms have a lovely texture and flavour
To serve a healthy meal that would be like one served by a Master Chef at his/her restaurant. One thing I have learnt with my recent healthy eating, is that it doesn’t have to be boring or monotonous
Sticky, sweet, sour and quite hot - what's not to love in this oh so simple dish which I like to serve with a combination of basmati and wild rice with a zingy Asian cucumber, red onion and coriander garnish
Finally we are out of the holiday season…. Although the holiday season is a great time, a time to enjoy with family and friends, and I absolutely enjoy cooking and eating special foods for the holiday season, I am glad in a way there is an end to it, and I can get back to eating more healthy food
What a colourful and wonderful addition this is to a buffet or as a side salad with your main meal. For those of you who haven't had the pleasure of eating this splendid vegetable, it's like a cross between a turnip and a radish
TIP You can also use a little heat if you wish by adding a few chili flakes to the parsley oil. Chicken thighs are the tastiest part of the bird in my opinion
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