Search
Food corner

"To eat well in England you should have breakfast three times a day."

Somerset Maugham

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn bacon banana Bangkok basil beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais capers caraway cardamom carrot cauliflower chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen Córdoba coriander cornflakes cottage cheese courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin daikon Dalmatia delivery dessert dill dips dough Dubrovnik Easter easy Edinburgh egg eggplant fennel feta fettuccine ffine bean Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An honey horseradish humanitarian relief Islington Istanbul Italian jam Japanese juniper Kent ketchup kielbasa kinilaw Korean lamb leek lemon lemongrass lentils lime linseed London loquat Madrid market mascarpone Mayfair Mendoza mid-range milk mint mirin monk's beard morcilla mozzarella mushroom mussels mustard Nahm Natoora Nepalese New Nordic New Zealand noras oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pistachio pizza pomegranate pomegranate molasses pop-ups pork potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sausage shallot short and sweet slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme tom yum paste tomato tomato paste tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt

Entries in cream (3)

Friday
Mar272015

Fennel gratin with leeks and anchovies

Friday fun-day! Today I did my first live cooking demo at the Natoora shop in Turnham Green. And they call this work! Well, sign me up and call me ‘Chef’.

A month ago I started working for Natoora, the UK’s biggest importer and distributor of fine quality produce. Their main clients are restaurants - Ottolenghi, Heston, Gordon Ramsay, Alain Ducasse – you name them, Natoora supply to them. There’s also an online and retail shop where you can buy all manner of delicious things and then some.

In the last 4 weeks I have tried so many new varieties of fruit and vegetables that I am starting to lose count. Oranges? Yes. Tarocco oranges with a blush of pink – new favourite.  Tomatoes? Obviously. Danterini, Marinda and Iberico tomatoes – everyday please. Radicchio? Been there. Radicchio Triestino – just about the most beautiful vegetable I’ve ever seen:

Click to read more ...

Wednesday
Nov032010

Smoked salmon fettuccine with dill and capers

Last week I posted a recipe for prawn spaghetti. This is another of my favourite pasta dishes which is quick and easy to make and always pleases. I would have no reservations about serving this at a dinner party, people always ask for the recipe when they taste it and are blown away when I tell them how easy it is. The basis of the sauce is much the same as for the prawn spaghetti; a white wine reduction with shallots, lemon juice and capers, but with cream. While the prawn spaghetti is more of a summery dish, the simple addition of cream transforms the smoked salmon fettuccine into a rich and hearty pasta best enjoyed when it is cold outside.

I use (responsibly sourced) smoked salmon trimmings for this pasta. You could use a higher grade of smoked salmon, but I think it is wasted on such a dish. There is nothing wrong with smoked salmon trimmings, as the fish fanatics online shop explain, “The flavour is just as good as our other Smoked Salmon products but cheaper per kilo as it's not in perfect slices."  When you buy a smoked salmon dip, it is almost certain they are made from these and by purchasing them you can feel good about doing your little bit for the environment by using bits that would otherwise be wasted.

Click to read more ...

Monday
Jul262010

Raspberry and mascarpone cheesecake

Last year I made a cheesecake for my friend Mishka’s birthday. I based the measurements on a recipe for white chocolate and raspberry cheesecake from the Philadelphia website, but changed the ingredients to suit my tastes. I am not a big fan of chocolaty cheesecakes, I think the best cheesecakes are the simplest ones and I find that chocolate overpowers the subtle cheese flavour; if I wanted a chocolate cake then that is what I would make. The furthest I will stretch with embellishments is to use some berries or a squeeze of lemon and some zest.

Since it was a birthday, I wanted to make something special, hence the mascarpone. It would work just as well to substitute extra cream cheese, but the rich and creamy mascarpone does add an extra dimension (and a little sophistication) which is complemented perfectly by the raspberries.

Click to read more ...