The old lady on the street corner is waving a bunch of bright green leaves in my face: ‘ramson’, she called it, ‘early morning, wild garlic’ fresh from her back garden. “These are organic, wild garlic shoots”, she tells me, “I picked them fresh this morning – here, nibble on this!”
“What am I going to do with them?”, I ask. “I don’t know – YOU’RE the chef!” she tells me. “THINK of something!”
But then she gets up to explain: Continue Reading
Ever since I watched that film, I’ve been intrigued by the notion of robot made sweet potato pie. I’ve rarely come across it in the UK, maybe I’m stereotyping this part, but to my mind, sweet potato pie is clearly an American thing (someone can correct me here) In the film, it is made lovingly by the grandmother figure for everyone and anyone who comes to visit.
The hero of the film likes it so much, he just takes the whole pie with him, on his way to work – that’s what I like to see, someone who likes a simple yet tasty dessert made with love!
Inspired by this, I took a moment to look closely at this odd-shaped vegetable, sitting in my cupboard, before deciding to roast it for a short while with a little cinnamon water. Cinnamon water? Yes, let me explain: often, cinnamon in a recipe can be overpowering and a simple way to add a subtle aroma, without overwhelming the delicate flavour of the potato. Use that cinnamon stick again and again (and one more time for good measure!)…
easy pumpkin pasta..
….and the beauty of it all is, you don’t even need to know how to cook!
In fact, if you can BOIL some water – then you’re GOOD to go!
Don’t worry about adding salt or oil into the water – there’s really no need (I’ve seen it happen so many times, where does that come from?)
do try and TIME the boiling, so you don’t just get a soggy mass of ‘pasta jelly’ in your pot (I’ve also that too many times to mention, and let me tell you, it ain’t pretty)
with me so far? Let’s go:
“Go Vegan” shouts the sign
“I’m TRYING” I scream back.
I grabbed those baby brioches from yesterday, you remember the ones – full of butter, milk and a load of eggs, so there’s my vegan adventure halfway down the drain, will have to remember to use pita next time. This is important!
Make a cut. deep. sharp. serrated, but not all the way through.
Then, like a squirrel, or nimble dinosaur, I discreetly ‘borrow’ from the kitchen some carrot, celery, sundried toms, fresh cherry toms, ‘green stuff’, fresh peppers, beet leaves, chillies, spinach, cauliflower
(fresh cauliflower is crunchily amazing in this, let me tell you!)
Go vegan shouts the sign, smiling with pride: “I’m TRYING” I keep shouting back, with a spoonful of olive oil and some sea salt and black pepper.
Happy new year to everyone. There have been quite a fe people getting in touch asking what I’ve been up to and where I’m going next. I think it’s going to be a year of gorgonzola and roast fennel, that’s for sure, and what I mean by that, I suppose, is that I’m going to have more of an opportunity to develop, create and play around with more ideas, and generally have a lot more fun!
Back to the gorgonzola and roast fennel thing, it’s not just about flying in, handing over a couple of recipes, baking a few cakes and then flying back out again to the next job. It doesn’t work that way, almost never does. I wish it could be that simple!
Lots of techniques and systems need to be put into place, building motivation and enthusiasm for a project until a team are ready to take things by themselves. Fledgling students learning to fly high with confidence, skill and speed. That’s where the real satisfaction comes from.
And my work here is done!
Thanks to everyone for your continued support, happy new year 2014!