My neighbours gifted me a pair of enormous pomegranates amongst a basket of beautiful fruit and vegetables a couple of weeks ago, resulting in some delicious pomegranate recipes on this blog. The crisp, ruby red seeds make a fantastic addition to so many recipes and today's halloumi with pomegranate salsa is no exception, even making it onto the menu for mother's day this weekend (shhh, don't tell mum!).
Bernard is also 2 years old this weekend, so he's not really a puppy any more, in fact, he hasn't been an official puppy quite some time, but I don't let that stop me from calling him 'puppy' at every opportunity. He still behaves like a puppy, bouncing around the park with the air of un-coordination in his leaps that puppies deliver in spades.
On his morning walk he innocently bounds up to every other dog within
Today’s post is about some hot, crunchy, soft, doughy balls of deliciousness, cooked in the oven alongside a perfect homemade spelt pizza. Dipping duties are handed over to a simple thick and creamy garlic coconut butter dip all ready to plunge these spelt dough balls into as soon as they’re out of the oven.
Cook With Your Heart.
Cook with your heart, not your head. Sage advice.
Somebody once said to me “when you cook with your heart, I can tell”. I have a habit of trying to intellectualise or overcomplicate recipes, trying to do something clever, new or different. Why? I’m not Heston-blooming-Blumenthal, nor am I aiming to procure a Michelin star or three. I’m a blogger, one of the custodians of the online world of food, part of the culinary cyber presence put here to blog, to share what my world consists of. My recipes should be about…
Today’s post is about creating luscious slithers of pepper, roasted with balsamic vinegar and garlic to create rich, sweet antipasti style balsamic roasted peppers. These are incredibly easy to make if you forego the peeling, but if you want the ‘perfect’ experience then you need to peel them, just make sure you’ve dialled in your patience levels on that particular day.
I woke up early today. I’ve got a meeting with a website developer about a the ongoing development of the bloggerskillsacademy site I’m creating. The whole process has drifted slightly and I feel we need to kick some life back into it and get on track. I get nervous about confrontation with people, so having to exhibit some doubts about the way things are progressing seems like a mammoth hurdle to me.
I get up early anyway, my alarm goes off at 5.40am, at which point I jump…
This recipe presented me with a very complex, difficult and hard to resolve problem. It demonstrated the depths of philosophical wrangling that I have to endure, just to bring to you what seems, on the surface, a simple recipe.
Take this particular little gem. It’s got 8 ingredients, an average amount by most standards, half of those being day to day ‘store cupboard’ items. There are no complicated process involved and if you use shop bought pastry it really isn’t very difficult at all. I’ve made it a few times now, perfecting it, and it’s a particularly tasty recipe, which I’ve whittled down from being far more complex.
So what on earth could give rise to such existential trauma, such deep rooted emotional turmoil?
Mushroomy rolls but not a mushroom roll.
To my mind, these are sausage rolls, like when a brand name passes into our…
On today’s special weekend episode of ‘le petit oeuf’ I’ve got some utterly fantastic courgette parcels for you, small bundles of joy stuffed with earthy spinach, pine nuts, sweet golden raisins and oozing feta cheese. They might look tricky to make, but these little bundles of joy are incredibly straightforward and deliver a really high level ‘wow’ factor to the table.
I like to think of them as individual, savoury, gluten free vegetable pies, crafted from pure courgette. There’s no pastry, therefore no gluten and depending on you and your friend’s diets, that can be a huge bonus. It’s a recipe that would be a sure-fire hit regardless of whether your diners are vegetarian or not, it’s got a bundle of great flavours that combine beautifully and a delicate presence that inspires a hint of reverence when presented. They’re also incredibly rewarding to make, because they look so good when…