Recently fresh tilapia has become available in British supermarkets.
Baked Whole Tilapia with Butter & Herbs
Monday, 28 November 2011 By 3 Comments
Bacon, Cheese & Potato Ostrich Egg Frittata
Monday, 27 June 2011 By 8 Comments
Moules à la Marinière
Wednesday, 11 May 2011 By 4 Comments
Simple Butternut Squash Soup
Thursday, 12 February 2009 By 93 Comments
When I was a typical kid, I was a finicky eater especially when it came to vegetables. As far as I can remember the only veggies I ate were peas, carrots, mushrooms, cauliflower and potatoes. Tiny onion pieces in meat dishes were painstakingly picked out and decorated the side of my plate meal after meal. My parents tried their best to ply me with all sorts but to no avail. Popeye could keep his spinach and the whole other lot too.
Crunchy Rough Scottish Oatcakes
Saturday, 14 June 2008 By 20 Comments
A while back I decided to cut wheat from my diet for a whole year. One of the first things I did was stock up on oatcakes.
Haricot Bean & Parmesan Soup
Saturday, 2 February 2008 By 6 Comments
The reason I love soups is because they are just so versatile. Almost any ingredient can be transformed into a soup and more often that not you hit the jackpot. If not, chances are you can save your creation most of the time, by diluting it, adding salt or cream, you get the idea. Haricot beans and parmesan cheese seem like an unlikely combo but the results are astounding. The parmesan’s exquisite flavour takes this otherwise boring old bean soup to another level. On a cold winter’s night this soul-nourishing soup will warm you up in no time.
Roasted Chestnuts
Friday, 16 November 2007 By 15 Comments
The weather was foul. Steel grey clouds were threatening to send us even more pesky snow, and icy winds cut through us like sharp blades. You guessed it. We were in London. It was December 1997, my first trip to Europe. Outside the British Museum my father dragged my mother and me to a street vendor. In a few seconds I was holding a piping hot, brown paper bag in my hands. My father took one foreign looking object out of the bag and showed me how to peel it, revealing a pale caramel flesh. It was my turn to try one. The chestnut was soft, crumbly and sweet. I was hooked.
Avocado, Grapefruit & Spinach Salad
Wednesday, 10 October 2007 By 1 Comment
Avocado and grapefruit is just one of those classic combinations in a salad. The seriously rich and green taste of the avo is extremely well complemented by the sweet and fruitiness of the grapefruit. There is no need for salad dressing either, because more than enough grapefruit juice would have accumulated while you were in the process of peeling and segmenting the citrus fruit. Since grapefruit possesses the same qualities as lemon, it will keep the avo from turning brown. To prepare the spinach leaves you use the technique the French call “en chiffonnade”, “chiffon” meaning rags. (In Michelle language that would mean “to raggify”.) Take a few leaves at a time and roll them into a tight cigar before finely cutting. The leaves unroll into tiny, delicate “rags”. The lightness of the salad is unreal and would make an excellent starter.