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.
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.
The splendid historic Waldorf Hotel hosts the restaurant Homage in its grandiose dinning hall, with gold high ceilings and tall pillars. I have been there twice on two very different occasions. My first visit was for my friend’s birthday and we wanted her to experience the real afternoon English tea. My second visit was for dinner a few weeks ago. Continue reading
Now is the season to squeeze as many organic seville oranges in your freezer and to fill these empty jars. My bergamot and lemon marmalade last year was a real hit so I decided to combine the bergamot with Seville oranges this season. If you ever find some bergamots, then buy them. You will always find something to do with their fragrant citrusy taste. I buy mine from the amazing online food website called Natoora and they never let me down! Continue reading