Month: January 2015

Eat More Fish: Soft-Shell Crab

Eat More Fish: Soft-Shell Crab

Our daughter, Isla, loves crab. Anita-Clare tells me that she has never met anyone so adept at picking the shell clean so she can savour the very last morsel. So to her, soft-shell  crab is a joy.  Soft-shell crab is a culinary term used to describe crabs which have recently […]

Lavender – Lemon and Lavender Chicken

Lavender – Lemon and Lavender Chicken

Lavender (Lavendula angustifolia) has been valued for eons for numerous reasons. Lavender is native to the mountainous regions of the countries bordering the Mediterranean region of Europe. The name “lavender” comes from the Latin verb lavare “to wash” or “to bathe.” It has, over the years, been used aromatically, as […]

Meat Free Monday : Kombucha

Meat Free Monday : Kombucha

Anita-Clare has become a fermentation  enthusiast. She loves the health benefits and I am happy to say I am a willing guinea- pig and a happy recipient! We’ve already written about Kimchi and Sauerkraut, today it is the turn of Kombucha. Kombucha (Russian: chaynyy grib  Chinese:  chájūn , Korean: hongchabeoseotcha, […]

Beef Rib Trim – Carbonnade de Boeuf

Beef Rib Trim – Carbonnade de Boeuf

When I lived in Somerset I used the wonderful Donald Russell for a while. My own lovely butcher was closed for refurbishment and I’d boycotted the other local butcher for industrial shenanigans. So, I was a Donald Russell customer and no meat could be any more tender or delicious than that […]

Food Fermentation – Sauerkraut

Food Fermentation – Sauerkraut

Anyone who arrives at our house will know there is always some sort of experiment going on either in our kitchen, tucked away on a kitchen shelf or stashed in a larder. My Bloody Mary Vodka continues to evolve with the addition of more ingredients, I keep tasting it to […]

Meat Free Monday – Flageolet Bean Cassoulet

Meat Free Monday – Flageolet Bean Cassoulet

Its Meat Free Monday and we’re experimenting with new vegetarian options for La Petite Bouchee our little bistro. We adore flageolet beans so it makes perfect sense to have cassoulet type dish using the ‘Caviar of beans’. “The Caviar of Beans”, flageolet are also known under numerous cultivar names, such […]

Eritrean Spicy Beef Stew

Eritrean Spicy Beef Stew

We’re off to Eritrea today in search of the stories behind their  fabulous cuisine as well as trying out some of the most well-known recipes. Traditional food in Eritrean cuisine comprises of  tsebhi (stew), served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; […]

Eat More Fish – Ginataang Scad

Eat More Fish – Ginataang Scad

Scad (Trachurus trachurus), also known as: Horse Mackerel or Atlantic Horse Mackerel is up to 18ins in length and 3lb in weight, although fish caught off the UK shore usually weigh 1lb and are under 12ins in length. The mackerel scad’s range covers most of the world. They have been […]

Meat Free Monday: Eggs – Huevos en el Purgatorio

Meat Free Monday: Eggs – Huevos en el Purgatorio

It’s Meat Free Monday and we’re cooking up delicious Huevos en el Purgatorio or eggs in purgatory often associated with the Catholic faith, because of its reference to purgatory. With eggs or huevos representing “souls” The fiery and piquant tomato sauce surrounding them representing their suspension between Heaven and Hell. There […]