Month: December 2014

Product Review: Wine – Sip and Learn

We were asked if we’d try a new venture called Sip and Learn which was set up by Marie-Anne Onraed and Sylvain Wellhoff, who met 10 years ago. Between them, they have a passion for wine and a wealth of experience in marketing and oenology and their concept is...

All The Flavours Of Siena

I don’t know about where you are, but boy is it cold in London today. I’m writing this with a stinking cold and the remnants of Christmas flu longing for sunnier climbs and sunshine on a plate. So without further ado, let us transport you to the beauty of...

Meat Free Monday – Creamy Dandelion Soup

It’s our last Meat Free Monday before Christmas and in the run up to the big day we’re sharing some recipes fit for your holiday table. Today we’re cooking with dandelions, using the whole plant including the petals. Taraxacum is a large genus of flowering plants from the family Asteraceae....

Festive Canapé Partying…

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...

EAT MORE FISH – Perrywinkle Risotto

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...

Meat Free Monday – The Ultimate Walnut Burger

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...

Kung Pao Chicken

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...

Maple Syrup – Gammon Glazed In Maple Syrup, Mustard and Sherry

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...

The Best Bed-Bound Foods!

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...
Follow

Get every new post delivered to your Inbox

Join other followers