Discovering new summer favourites

Sometimes you come across a new dish and you know it’s going to be an all-time favourite.  I’m always on the lookout for new vegetable dishes – even more so since LCB course finished.  We ate an awful lot of rich food during the 3 months. 

The Thermomix trial continues

The easiest marmalade you will ever make I love making marmalade.  There’s something special about putting the orange’s poor cousin to good use, especially at this time of year when there are more than you can reasonably eat or juice for breakfast.  It’s the same attitude that resulted in Janet and I making plum ‘everything’ … Continue reading

Souffles – Nothing to be frightened of

Have faith in those egg whites I am about to reveal a hug gap in my cooking knowledge.  Until very recently I had never cooked a soufflle.  Life seemed stressful enough without having to do such a tricky last minute dish.  I have eaten plenty and even been to a cooking course where the Chef … Continue reading

Rhubarb Financiers with Chantilly Cream

I’d never heard of financiers so checked out the origins.  They come from Paris’s financial district.  And, they look like wee nuggets of gold.  They’re cakes with lots of butter, very little flour and egg whites.  The rhubarb makes a tasty addition.  Simple as anything to make and nice but not what I would call … Continue reading

Lemon Curd or Lemon Honey

What’s in a name?  Is there a difference between Lemon Curd and Lemon Honey?  When the tree in Martinborough is laden with fruit I reach for my tried and true lemon honey/curd recipe – the one with whole eggs and huge amounts of butter and sugar.  Because I am working my way through Adam Newell’s … Continue reading

The icing on the cake

I might be feeling smug about my Beef Wellington but not so when handling ganache.  Harriet’s 21st birthday cake tasted great but it was so hard to get the icing smooth.

Out with muffins, in with friands

There’s a time and place for muffins.  They’re great as a substitute for a sandwich at lunchtime maybe, but the floury oversized lumps of food stuffed with whatever seem to be on hand are much overrated. Friands are taking over.  They’re light and delicate compared with muffins and are easily made gluten free. This recipe … Continue reading