#fdbloggersGTK

More about me… Food bloggers get to know

Gavin Wren Food Blogging, The World of Food

I’ve been hovering around the fringes of the @fdbloggers Twitter community for a while, watching the #foodbloggersGTK posts. So I’ve finally decided to join in the party, with my own responses to the questions below… Name? Gavin Blog? lepetitoeuf.com (the little egg) What was your reason for starting a blog? I started taking photos of food I made, and posting recipes on internet forums about 7 years ago. When I was looking for something to do with my time, that I would find challenging and rewarding, starting a food blog was the logical progression and I’ve been doing it a year now. Since then I’ve found blogging to be a lot of fun and sometimes utterly exasperating work. What’s the dish you’re most proud of? The individual Labneh cheesecakes because they’re a genuinely tasty and uncompromising no added sugar dessert. I remember the elation when tasting them and realising they…
Homemade peanut butter

How to make peanut or any nut butter

Gavin Wren Basic Ingredients, Breakfast, Food Techniques, Recipes, Spreads & Dips, The World of Food

Peanut, or in fact any nut butter is so incredibly simple to make, it’s a joke. It’s one of those things that when you discover how it all works, you feel like letting out a Machiavellian cackle, akin to some kind of heinous villain plotting to take over the world, due to it’s fiendishly simplicity. The main ingredient of any nut butter is nuts, something I’m sure you could have guessed. However, there are no other requisite ingredients, nothing else is required to make this work. And the process? You simply blitz it all up in a food processor and you’re done. It’s also utterly non specific regarding quantity or type of nut. They all work the same and can be whizzed up into a smooth and creamy or rough and chunky peanut butter. You could make almond butter, hazelnut butter, mixed nut butter, or add spices, seeds, chocolate, salt.…
Mango, labneh and pistachio on a plate

How to make great labneh and avoid the mistakes I made!

Gavin Wren Basic Ingredients, Food Techniques, Recipes, The World of Food

Do you get food obsessions as well? Mine are so whimsical that I can rapidly shift between favourites regularly, not hanging around too long before a new gastronomic sensation passes my nose and sucks me in. It’s like fashion, how quickly foods or flavours can become the next big thing, yet before you know it, they’re gone again. Labneh was a ‘thing’ that I’d come across in the past, so you might ask why my interest wasn’t piqued already? I’ll hold my hands up and admit the reason for this was because I had been doing it wrong. The process of making labneh is incredibly easy, you merely take a pot of normal yoghurt and strain it. Simple, non? But how you strain it is important and has a big impact on the final product. I had put my faith in the internet, but sometimes, the internet lets you down.…
Cooking in provence by Alex Mackay book cover

Book Review: Cooking in Provence by Alex Mackay with Peter Knab

Gavin Wren Cookbook Reviews, The World of Food

Today I’m looking at the not-so-recent book “Cooking in Provence” by Alex Mackay and Peter Knab, seven years since it’s release, yet it’s a book that could have been published yesterday for all it matters, it’s content being of such timeless quality that a date is largely irrelevant. I originally bought it for a self catering holiday to, well, you’ve probably guessed it, Provence. We did a road trip through France with short stays in Beaune and Lyon to savour the food and sights on offer in those lovely towns before ultimately reaching the sun in Provence. Travelling by car allowed us to take endless frivolities that you’d never even consider trying to take on Ryanair (double inflatable lilo with drinks holders anyone?) as well as the more carefully considered essential items, such as hardback cookery books. “I think he was probably a Provençal gourmet in a former life” Raymond
Jar of preserved lemons

How to make preserved lemons

Gavin Wren Basic Ingredients, Food Techniques, Recipes, The World of Food, Vegan, Vegetarian

When life throws you lemons There’s a saying “When life throws you lemons, make lemonade”. I find it a peculiar saying, because lemons are pretty desirable objects to me. Although I understand the concept behind this idiom, that we’re supposed to see lemons as sour, sharp and unpleasant representations of life, I just can’t do that. They’re such bright, joyful fruit that it just doesn’t wash. I’m someone who has a bowl in the kitchen which is just for lemons and limes to nestle in, so if someone started throwing me lemons, I’d be out there filling up my bowl and shouting ‘thanks’. The lemon preservation society I keep on discovering these little techniques and basic preparations that when I try them out, discover they’re incredibly simple. For example, making yoghurt, who knew it’s so easy? Sun dried tomatoes made in the oven? Simple. There are lots of straightforward…
Home cooked truths check your spices

Home Cooked Truths: Check your herbs and spices!

Gavin Wren Food Education, The World of Food

I’ve got some bad news for you, and I’m going to give it to you straight. You know those old jars of dried herbs and spices in your cupboard? They DO NOT keep for ever. Using old jars that have sat at the back of your cupboard for years might be ruining your enjoyment of any dishes that you use them in. What’s hiding in the cupboard? If you’re anything like me, you’ll have a cupboard full of little jars of spices bought over the last 10 years or more. You buy a small jar or bag for a specific recipe, then don’t use it again for years. The big problem is that whilst these jars sit in your cupboard, or in your spice rack, they are slowly degrading, which means they ultimately become flavourless and hold about as much culinary value as sawdust. Actually, that’s unfair on sawdust, as…