English large-leaf spinach is in season and these beautiful bunches have seduced me over and over for the past few weeks. I have probably bought more than 4 kilos so far and as long as they look and taste like this, I will continue! They have firm and dark green leaves with crunchy stems and they taste sweet and earthy, simply delicious. You can make a gratin with bechamel, add them to a quiche, stuff ravioli along with ricotta or simply wilt them and eat with a poached egg and smoked salmon. It’s Winter so I am giving you a soup!
Berry season is upon us! This refreshing pudding is perfect to end a BBQ on a warm evening. I find the traditional way of serving it out of a bowl appropriate for a family meal but not fancy enough for a special dinner. I served it in finger sandwich shapes and added a splash of Chambord in the berry mix to posh it up.
This healthy dish takes no time at all to prepare. No BBQ? Pop it in the oven instead! You can also substitute the whole Sea Bream with Sea Bass or salmon fillets. The aluminium wrap ensures the fish doesn’t dry out and infuses with the lemon and dill, or any spices/herbs you like.
I have been so busy with work these past few months and I can see that my blog is suffering. This week end though, I was not working but I have another excuse… it’s sunny! London was hot hot hot! Sun shining, blue sky, and a really really messy garden!! So with that BBQ we have planned to host next week end, there was only one thing to do: GARDENING! Quick breakfast, garden clothes and crocs on, it is time to invest some time on these herbs, tomatoes, rhubarb, beans and much more that will eventually end up in my recipes!
A plant that combines Garlic and Mustard? I wonder why I haven’t heard of it before… Not surprisingly it is called Garlic Mustard or Alliara Petiolata and it is now the best time to forage it if you’re lucky to find some around.
Ordering 5kg of blood oranges was over estimating my enthusiasm to make marmalade… so I had to come up with ideas to use up some of these tangy and gorgeous looking oranges. This cheese cake is very creamy and could possibly be eaten only with its crunchy and gingery base, but the tangy blood orange jelly cuts through the white chocolate and served cold it makes a refreshing dessert.