Pickled Rhubarb
[…] salads or simply as a tangy topping for smoked or roast fish, eggs, chicken, meat, vegetables, grains, grazing boards, grilled cheese…….you get the gist. Because it barely cooks before it […]
[…] salads or simply as a tangy topping for smoked or roast fish, eggs, chicken, meat, vegetables, grains, grazing boards, grilled cheese…….you get the gist. Because it barely cooks before it […]
[…] a big batch at the beginning of the week and varying it slightly with different vegetables or toppings to eat it all week long. I always keep extra Parmesan rinds […]
[…] not only use this on leafy salads, it is also wonderful drizzled on grains, roasted vegetables or a wintery “cooked” salad or hearty vegetable side dish. Here’s how 80ml rice […]
[…] into matchsticks and slice the spring onions and chives. Put all the remaining sliced vegetables in a bowl on top of the red cabbage, reserving a few extra chives […]
[…] happily ready to be used any time. They are fantastic melted onto steamed or roasted vegetables, smeared onto fish fillets before baking and stirred into warm rice or grains before […]
[…] ideal side for anyone celebrating Thanksgiving this week), but is also delicious showered over roasted vegetables and fish, jammy eggs, or even as a dip. Inspired by a recipe in […]
[…] I can during the short wild garlic season. I use it liberally on fish and vegetables, but my favourite is to fry my eggs in a generous slice. A note […]
[…] glorious pink rounds on basically anything savoury from salads to grains and roasted and steamed vegetables. They are the secret ingredient in my lunchtime sandwich (I take these very seriously) […]
[…] can find it easily when looking for inspiration. I particularly love it on roasted root vegetables, or with steamed or roasted broccoli, cauliflower or romanesco, on grilled or roast fish […]
[…] be the central part of the meal. I personally believe it should only accompany the vegetables. Feel free to use any combination of tomatoes. I like to cut the tomatoes […]
[…] changes to retain the smooth texture without the mayo. Alice Waters recipe in Chez Panisse Vegetables (one of my treasured bibles) trades mayonnaise for avocado and olive oil, which works […]
[…] 1973, my father had just become a vegetarian (herring and his mother's salmon were "honorary vegetables"), and as they kept a kosher home, they brought only one set of dishes […]
[…] I have baked sourdough and crumbles, smoked meats, hot smoked fish, roasted four chickens at a time, cooked endless varieties of grilled vegetables and of course made many a traditional barbecue.
Flavoured butters are a fridge essential. They are fantastic melted on steamed or roasted vegetables, smeared onto fish fillets before baking, on steak or chicken or stirred into warm rice […]
[…] baking crumble, to roasting chicken or meat, to slow cooking sauces, to sautéing or steaming vegetables, to toasting nuts and even baking cakes…….the list goes So while this is a […]
[…] this beautifully patina’d dish is not in use. Nothing else quite roasts a chicken or vegetables like it. And while its true, I do have more than one favourite kitchen […]