How To Write a Recipe

How To Write a Recipe

Gavin Wren Food Blogging, Food Opinion Pieces, The World of Food

Writing a recipe is a complex proposition. You might just think it’s a list of ingredients followed by a few instructions about how you mix those ingredients together, but that’s just the shell of it, the dictionary definition of what a recipe is. To actually understand how to write a recipe, how you present that creation of yours to the world involves a deeper understanding not only of your audience, but also of yourself. What’s In a Recipe? Recipes embody different things for different people. Those who are proficient in cooking might look at a recipe simply as inspiration, rather than a specific order of construction. Their confidence and knowledge allows them to shy away from the writer’s instructions, to just take the flavours or essence of the recipe and head off to create it in their own eyes. Some chefs, such as Nigel Slater makes a point with his…
Close up shot of a pair of cucumbers

Food Bloggers. Stop what you’re writing. Think.

Gavin Wren Food Blogging, The World of Food

This week I witnessed a new low in the world of food blogging. I’m not talking about another one of those sugar-fuelled, chocolate filled ‘breakfast’ recipes which seem to be unnervingly common from certain parts of the food blogging world and in no way helping the overconsumption and obesity problems in certain developed countries. In fact, I’m talking about sliding off the other end of the calorific scale, into the doldrums of malnourishment. But first, fellow food bloggers Before I unveil this little surprise for you I just want to interject something about food blogging which has bugged me since I first started. I’ve always felt that blogging is decidedly amateur. No prizes there Gavin. Of course it’s amateur, because that’s almost the very definition of blogging, it’s a platform in which you and I, the person on the street, the layman, can become a publisher of our own content…
smoked mackerel horseradish omelette

Smoked mackerel omelette with horseradish

Gavin Wren Fish & Shellfish, Main Dishes, Recipes

I don’t really like roast dinners. I’m sure that’s heresy in some quarters, but it’s the truth. From a young age I eschewed gravy on any roast dinner (yes, I know, I’m a heathen), preferring to retain the integrity, structure and substance of my food, rather than reduce it to a plate of sloppy gruel that could be consumed via a straw. This doesn’t mean I like my food dry, I just favour the legion other inspiring sauces and condiments made available to us, such as mint sauce, cranberry sauce, mayonnaise (on roast potatoes and chips, of course) and horseradish. I’d even say that I prefer the flavour hit of horseradish sauce to the flavour of roast beef. Of course beef has more depth, character and nutritional value, but horseradish will never fail to get the attention of your taste buds tout de suite in a way little else does.…
#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…
Mango frozen yoghurt three ways

A trio of mango frozen yoghurt with no added sugar!

Gavin Wren Desserts, No Added Sugar, Recipes

I’ve got a real treat for you today, in the form of no less than THREE different ways to spice up your mango frozen yoghurt, or froyo, or whatever you’re calling it this week, with some interesting and unnervingly tasty additions. All of these frosty, dessert based frolics also feature no added sugar thereby making these the healthiest recipes ever published on the internet! (well, perhaps) It all started when I began to wander through the sun drenched hills and shadowy valleys of no added sugar foods and stumbled upon a perhaps obvious discovery, but nonetheless significant. I realised that sweetness is entirely subjective, which is not-too startling, but above and beyond that, your perception of sweetness is a self-fulfilling phenomenon which you are completely in control of. What I mean is that the more you consume it, the more your tolerance to it increases and also, your expectation of…
Spelt rough puff pastry ready for oven

Spelt rough puff pastry

Gavin Wren Baking, Basic Ingredients, Food Techniques, Recipes, Spelt & ancient grains, Vegetarian

Can I tell you a bit of a secret? This recipe got me really excited. Yep, a recipe for plain spelt rough puff pastry and I was over-the-moon excited. It’s not even a recipe that you’d eat on it’s own, it’s just a gateway to other kitchen delights, but for some reason, basic ingredients and techniques get me really excited. A bit like the oven dried tomatoes that were the subject of my first published recipe on this site. In that instance I turned a load of regular tomatoes into rich, sweet, nuggets of concentrated flavour by doing something pretty damn simple. And here’s that excitement again, but with baking there is something slightly magical about the metamorphosis that occurs. It seems so transformational, to take a few simple, pale ingredients like flour, water and butter, combine them, add heat, and the end result is a rich, flaky, crispy morsel…