A glorious and typical sunny day in Australia requires nothing more than good friends, a backyard bbq, and a pile of freshly grilled veg.
Tags: bbq, corn, grilled vegetables, olive oil, pasta, pasta lunch, spaghetti, vegetable
NO COMMENTS
That moment when you cut into a light fluffy poached egg, and the creamy yolk spills over layers of toast, smoked ham and avocado, has to be one of my favourites. But how oh how to guarantee that perfect creamy oozy egg? I was delighted to see that Felicity Cloake on the Guardian food blog, had taken it upon herself to really explore all techniques which you can see here.
I decided to try her most recommended technique, the ‘Vortex’ method and was delighted. It not only works perfectly but produces a super professional and pretty tear drop result. My only modification is that I used a small wok for the water as it gives the perfect depth of water and creates a deeper vortex for the egg to poach in. For Sacha and I there was a 3 minute wait between eggs, which was hardly a wait at all, and the first egg was still warm and perfect.
The belly has been quiet……because I have been doing the dreaded ‘D’ word. After a few years of eating whatever I want, when I wanted, I piled on a stone, yes, 14 glorious pounds of overindulgence. And something had to be done as I was no longer enjoying that lardy feeling of squeezing into too tight jeans. Also, no matter how much I sucked in the belly, it was always there, a constant reminder that I, the food blogger had eaten her way through a few too many delicious, intoxicating meals. If you look at the thumbnail view of this site, you pretty much see a record of just one years eating. Impressive huh?
Today I wandered all the way to Belgravia with Sacha. Okay its not the worlds longest walk from Notting Hill, but I was hungry and tired and could not wait to get into this foody experience created by Courvoisier, and Bompas and Parr, famous jelly afficionados and foody conceptualists. We got to this derelict old house on Belgravia Square, full of excitement. The experience promised to be a tour through the ages of eating and drinking…
You are looking at a Gorgeous Gugel which is a Gugelhopf – warm intense chocolate pudding with a melting middle served with white chocolate granita and a blackcurrant mint cassis compote. So divine so perfect. You’ll have to head to Brighton, to Terre a Terre to try it.
Not complicated I know, and how much can you say about the humble potato salad, but yes, it does need just the right potato, (an unpeeled Jersey Royal thank you), and a great dressing, not to mention walnuts, spring onions, and gerkhin…
Movies have a lot to answer for don’t they? Just think what Jaws did for sharks. This is what ‘From Hell‘ starring Johnny Depp did for Absinthe. Being a big Johnny fan and never having tried Absinthe before, I was filled with just a little trepidation, feeling nervous and excited; such is the myth that surrounds this drink.
The Alchemy of setting fire to transform a simple fluid into something much more compelling I now realise is for effect and not at all the correct and traditional way to drink absinthe. The dear people at the Absinthe Shop, who supplied me with my delicious sample of white Clandestine Absinthe, recommend the traditional method. I on the other hand, could not resist the drama and pyromania of the Bohemian method, purely for effect. Both techniques are described below.
Read more…
Why does pate have to taste so good and why can’t I stop eating it? Oh that would be because it’s utterly rich, delicious and divine. Duh! This classic French dish is easier to make than you could imagine, leaving you feeling like a very clever chef. Its depth and smoothness, is enhanced by a spike of Brandy, or better yet, Cognac if you have it lying around. The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party, it packs well in a picnic or why not just to dip into alone late at night when you should know better…
