We’ve recently thrown two parties, one at La Petite Bouchee and the other at home for friends. On both occasions we’ve had drinks and beautiful canapés and everyone without exception has loved them. Welcome Nicola Richman, Private chef and creator of our beautiful canapés to Lover of Creating Flavours to give her very sound advice about throwing the...

We are delighted to welcome New Zealand-born Rod McCormick, Executive Chef and co-founder of McBaile Exclusive Catering & Event Services with his (now) wife Laura to the blog today. Rod has added his modern twist to the humble mince-pie. Rod says :“I’m a great admirer of people like Heston Blumenthal and Gordon Ramsay, who – aside from their screen personas...

To me, a Fruit de Mer is not complete with out a handful of steamed perrywinkles. I am not a big fan of the winkles steeped in vinegar, so todays recipe is a little left field but it is one that we find utterly delicious. Perrywinkle risotto, first let’s have a look at the humble winkle.  Littorina littorea,  the common periwinkle or winkle, is a species of...

Today is Meat Free Monday  we are looking at that most versatile of nuts, the walnut. In season right now, walnuts are the edible seeds of any tree from the genus Juglans, especially the Persian or  English walnut. The seeds of the black walnut tree and the butternut are also eaten as food. However, the most commonly grown commercial walnut is the English Walnut...

Posted on Dec 12 2014 - 11:21am by Anita-Clare Field
#4

We love Chinese food in this house and among our favourites is this delicious Sichuan dish Kung Pao, or as I affectionately referred to is a a child, Kung Fu Chicken. Kung Pao chicken is a staple of western Chinese cuisine but, although it originally came from the Sichuan Province of south-western China, includes Sichuan peppercorns and is a classic dish in Szechuan...

When the lovely people at Clarks Maple Syrup asked if we would like to try some of their products we jumped at the chance. We’re big fans of maple syrup in this house and use it quite a lot in cooking and as a condiment. Before we shout about our favourites let’s have a look at history behind this nectar of the gods. Maple syrup is perhaps one of the products most...

Pretty much from the moment of birth our parents begin the arduous task of trying to make their brood conform to the rules and dictums of society. Brushing one’s teeth, eating with one’s mouth closed and tidying bedrooms are all regular rules we’re told to follow, though one is missing from our list; don’t eat in bed! Getting crumbs everywhere is indeed an...

In the early autumn this year,  I met my sister-in-law Julia for the first time. She lives in Australia and with her bought us all manner of incredible herbs and spices from down-under. I have used all of them but I my two favourites are without doubt the lemon pepper and the rather extraordinary ground bush tomato. I add it to everything and boy does it lift dishes...

There are about 25 species of fish in the family Acipenseridae, including the genera Acipenser, Huso, Scaphirhynchus, and Pseudoscaphirhynchus which are commonly known as sturgeon. This includes more than 20 species commonly referred to as sturgeon and several closely related species that have distinct common names, such as sterlet, kaluga, and beluga. Collectively,...

This year has been a year of change, of newness and wonderful new experiences. As well as getting married, launching two business’ I have also taken some time out to learn how to do something that has happened since the dawns of time. Cheese Making. Cheese as food predates recorded history and the earliest evidence of cheese-making dates back to 5500 BC in Poland...