Size doesn’t matter – it’s what you do with it that counts…

Gavin WrenFood Blogging, The World of Food

lepetitoeuf old kitchen window and Jennifer
To start, I’d like to apologise for the lack of activity on my blog over the last few weeks, I had hoped to avoid such a gaping hole in my posting, but here we are. However, the stark lack of online activity in the world of le petit oeuf is at odds with a frantic and exhausting time offline. A few super-large contracts have rolled in at work, calling for up to 7 day working weeks and longer hours, which synchronised perfectly with moving house. It all built up to the perfect storm. So now we’ve moved I thought I’d quickly log on to show you what I’ve left behind, the place where I produced the subjects of all the blog posts up until now. Looking back at the photos, I realise that it was a pretty small kitchen, but I don’t remember ever getting annoyed at the space, you…

Guardian Cook Feature – Recipe of the Week!

Gavin WrenFood Blogging, The World of Food

Guardian Cook cover, your spreads
I can’t help but feel a little bit proud of myself. My Feta, rosemary and hazelnut crunch spread, which I entered into the Guardian Cook supplement’s recipe swap was crowned recipe of the week! As well as being published in the print version of the paper, it was also published online here, at the Guardian Readers’ recipe swap page. “…recipe of the week goes to Lepetitoeuf for their feta, hazelnut and rosemary crunch; it’s sweet, savoury, and unbelievably moreish. Spread it on crackers, or sourdough, or forego the vehicle and just tuck in with a spoon.”
Eve O’Sullivan
I must admit that I feel giddy with excitement, and am slightly unsure how to deal with this newfound high level exposure; whether I need a publicist, PR representative, biographer etc now. Of course I won’t let the success effect me, I’ll be the same old Gavin. So if you want to…

Sun (oven) dried tomatoes

Gavin WrenBasic Ingredients, Food Techniques, Recipes, The World of Food, Vegan, Vegetables, Vegetarian

Semi sun oven dried tomatoes
I love making things that take a long time. Although, let me qualify that – I’m less keen on fiddly or awkward processes, as they send my blood pressure due North. What I like is the gradual process of change and development that occurs over long periods. Because long, slow cooking processes normally mean that you’re allowing rich, strong flavours to develop. I’m also a big fan of basic ingredients, the things that we buy off the shelf, but which can be made at home. However we normally get them from the supermarket because funnily enough, they take a long time to make! Sun dried tomatoes fall squarely into that category. If my North London location was blessed with a Mediterranean climate then I would try making these in the traditional way, by leaving them out in the scorching sun to dry for a few days. You just need to…

Welcome to my blog!

Gavin WrenFood Blogging

New Potatoes
Hello, and welcome to my blog. This is my first post, so you will have to bear with me whilst I build up some posts. I hope to fill this blog with a wide range of posts around a central theme of food; such as recipes, techniques, courses, shops, experiences plus other information about blogging and my experiences as I learn. You can find more information about me on the ‘about’ page, you should find the link just up there ^ in the green bar. So, that’s all for today, more coming very soon – and I hope you like the potatoes. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } /* Add your own MailChimp form style overrides in your site stylesheet or in this style block. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. */ Would you like a friendly e-mail once a…