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…
Tags: black pepper, chicken, chopped chives, cream, grain mustard, london, mustard, pavlova, potato, potato salad, salad, spinach, spring onion, Sunday lunch, tarragon, tea
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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.
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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…
Princess Lottie took part in a Daring Baker’s Challenge and came up with this traditional British Pudding by Esther from The Lilac Kitchen! It looks sumptuous, light and suitably moist with syrup and creme Anglaise. I wish I had tasted it as these pics have me drooling. Learn how to make a perfect steamed pudding.
It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.
This Oreo cookie crust, peanut butter cheesecake, topped with chocolate ganache and miniature Reese’s peanut butter cups, is the ultimate death (or sex) by cake. The kind of thing that Elvis would eat? This over-the-top American dessert has been lovingly conjured by domestic Goddess in Amsterdam, Carla Madden. Warning! Not to be eaten alone, but rather, shared at a huge birthday or special occasion. Oh if only I was in the Dam to enjoy a slice of your genius Carla….
This chocolate mousse recipe is courtesy of Bill Granger and is the most insanely rich chocolate mousse ever. Infact it serves 6 and uses almost half a kilo of dark chocolate. Madness! Yet it’s so damn good, especially when I go heavy handed on the obligatory splash of brandy… On top of that, the fresh rasberries and the whipped cream with a splash of orange blossom water, lighten and contrast the chocolate making it infinitely easier to keep on devouring. Bill serves his in coffee cups, which makes sense, but I only had old mismatched tea cups and that worked fine for me. Enjoy! Oh and if you want another great chocolate mousse try this one. It here on Growling belly and very very popular.
Lottie and Wayne came over for dinner on Saturday night and that’s just a little daunting. Why? because they cook so damn well and always put on a fantastic spread. I decided not to get competitive, and make a simple but hearty meal,a pate for starters, followed by a fab fish pie, full of the freshest cod, haddock and prawns I could get. After hunting through many recipes, I loved Gordon Ramsay’s posh fish pie, because it’s nice and boozy, full of white wine and Noilly Prat, (perfect excuse for making martinis). Served with minty peas and beans, ’twas super and we had just enough room for my wicked dark chocolate mousse with rasberrys and orange blossom cream. There was enough leftovers for Sunday supper too. Mmmmm…
