Celeriac soup with whipped Stilton

celeriac soup with stilton creme and cumin and garlic infused oil

  I have never meet anyone who doesn’t like soup. It might be different kinds of soups and different flavors but I think almost everyone has a favorite. I have lots of favorites and one soup that I haven’t made in a long time is celeriac soup. Another humble vegetable, cooked right it offers great … Continue reading

Leek tarte tatin with leek and goats cheese creme

leek tarte tatin with leek and goats cheese creme

There are some vegetables that I use in most dishes. They lend their flavor to other dishes but are never the main ingredient. Not long ago I made a recipe featuring carrots. Another vegetable that is almost never the main event are leeks. One of my favorite soups is leek and potato soup, so simple and … Continue reading

Italian flavors, mozzarella and vegetable bake

Cheesy Italian vegetable bake

We had a bit of a warm spell lately. It has given us a taste of spring and I can’t wait. Each season has it’s charm when it comes to food. This week some warm weather arrived and it felt like spring in the air. Spring brings new seasons vegetables, asparagus, broad beans, wild garlic … Continue reading

Carrot flavored pasta with carrots three ways

Carrot three ways with carrot pasta, goats cheese, pumpkin seeds

I use carrot in many dishes and yet it is never the star of the dish. It is just there in the background. The other day I read a recipe with carrot purée. It was a recipe by the talented chef and blogger Joe Black and he had cooked rump of lamb. The carrot purée caught my … Continue reading

Home made chilli oil

chilli oil, chile oil

The other day when I was researching recipes I came across homemade chilli oil. For some reason I have never really thought about making my own but as I read the recipe I knew I wouldn’t be able to resist making some. You can find the original recipe here. It is a great blog, The … Continue reading

Roast potatoes with sage and cranberries

sage and cranberry roast potatoes

Almost everyone I know loves roast potatoes, crunchy on the outside and soft on the inside. I developed this before Christmas because I wanted the perfect roast potatoes. I almost never use goose fat. There is something about the flavor that I just can’t get along with 100 percent so I have been avoiding making … Continue reading

Watercress pasta three ways

Watercress pasta ravioli with chorizo filling

The other day I woke up and decided to make pasta for dinner, I haven’t made it in ages. Life came between me and my pasta plans but a few days later I finally found enough time to make it. A while back I made handkerchief pasta, pasta with visible herbs inside. I did Uova da … Continue reading

Marrow and ginger tarte tatin

marrow and ginger tarte tatin

Where do you draw the line between sweet and savory? I know some don’t like fruit with savory at all whilst some love it. I love the hot and sweet/sweet and sour combinations but the balance is a fine line. I had never thought of tarte tatin as a savory dish until I went to … Continue reading

Aubergine and hummus

Roast aubergine and hummus

Sometimes I can’t resist a good bargain. In this case the bargain was an aubergine. Even small bargains can be great.   Aubergine can be one of the most boring vegetables but it can also be wonderful. It has carbohydrates as well as protein and a whole aubergine has very few calories. Aubergine absorbs flavours … Continue reading

Mushroom inspiration and a tofu challenge

tofu with mushrooms and herbs

I was out with a friend the other day. We stumbled across an oriental food shop and I just had to go in. I didn’t have a lot of time, just enough to pick up a pack of fresh tofu. My friend wrinkled her nose and said “isn’t tofu vile?”. I have never quite thought … Continue reading