This meal came together as if it was meant to happen. At the market this week were some fresh walnuts still in their green hulls. We were going to play around with providing these to use in a dish, but soon found out that they are a pain to hull and have a dye in […]
Ingredient Archives: cream
Conventional wisdom tells us to avoid the oven in high summer but I propose an exception for Quiche. Although you have to deal with a half hour of oven time, you get a delicate, versatile and very picnic (or garden) friendly dish.
Chicken liver pâté is a wonderful thing. Remarkably simple to make, it’s like a gateway to the world of offal (or as Americans uninspiringly call it, Organ Meat). It’s rich, buttery and thanks to the fact its a somewhat homogenous texture, belies it’s organ-based origin. I knew as soon as I picked up these livers from […]
I bought a nice bundle of mint to use with my lamb this week, and it seemed a shame not to make a dish that lets this great herb stand on its own as well. As I’d also got a hold of some rather good looking eggs, I decided that I would make my first […]
Quiche hasn’t been a fashionable meal for many years, but it certainly deserves to be more popular. Incredibly easy to make, the creamy egg and cream mix sets off the filling and keeps it moist while the pastry adds a biscuity texture (in a good way). And they are so versatile. Whether it’s a traditional […]