Little Gabriel loves these muffins, even though he has no molars to chew them. He is slowly learning to feed himself, playing with food in his tray and turning everything into crumbs and mush. Lovely. At least he enjoys himself.
In an effort to make lunch a little bit more interesting than an awfully average cheese sandwich, I’ve posted recipes for two different fillings so far: Egg mayonnaise & cress and Goat’s Cheese, Sundried Tomato & Walnut. Watch out, here comes another very eggy sandwich your way! Scrambled egg on toast is as famous as […]
What is not to love about this side dish? The slightly salty, sweet and sour flavours mingle, and tingle the tongue. The tiny onions are so tender that they almost instantly melt in your mouth. Visitors have to dive in quickly to get their share because when the Greedy Gourmet comes along it is highly […]
One, two, three, four, …, seventeen, eighteen, nineteen! Antony Worrall Thompson has got to be kidding! Nineteen ingredients to make a straightforward meatballs and sauce dish. It is recipe number 37 in Antony Worrall Thompson’s Top 100 Beef Recipes. Is it his short stature he’s trying to make up for? What about the step where […]
As I mentioned earlier, our veg plot has suffered greatly this year because of our unintentional neglect. Other than the abundance of tomatoes in the summer, we have one consolation for the winter. Brussels sprouts. Just like chestnuts, sprouts remind us that winter is just around the corner. Do not despair! When Brussels sprouts are […]
Recently I’ve checked my website statistics (the traffic has skyrocketed by the way) and saw a new site linking to me. Curious as always I went to investigate. Nicole from For the Love of Food decided to make my Chicken Calvados and it was a great success which really delighted me. After reading her site […]
Chicken, leeks, cider, cream and butter. All my favourite ingredients are in this Normandy dish. With these few ingredients it makes a simple and quick, yet delicious, mid-week supper. It’s a refreshing change from Spaghetti Bolognese, don’t you think? Pork can easily be substituted for the chicken. Go ahead and treat yourself.
Dark green, pale green, gray, orange, yellow, white, red, knobbly, smooth, ridged, small, enormous, round, oblong or ovoid. Ah yes, you know it is autumn when pumpkins start appearing at your local supermarket in all shapes and sizes. They are so versatile in cooking and yet I know few Britons who have even tasted it.
We live in a tiny, sleepy village called Canewdon. When two cars have driven through the high street it has been a very busy day. The closest city, Southend-on-Sea, is twenty minutes’ drive away. More correctly, it is a seaside town that has been described as “interesting” by a fellow South African. Others, including me, […]
Poulet Vallée d’Auge is the French name for this classic dish from Normandy and Brittany, which are the dairy and apple-growing regions of France. Chicken and apple is a match made in heaven. Paired with a light creamy sauce enhanced with some brandy is simply divine. This fricassée is seriously more-ish. Once you start you […]