It’s Thanksgiving Time……
[…] days I will celebrate Thanksgiving x 3, with a class on Tuesday, a very special Friendsgiving on Thursday and my family celebration on Friday (where Thanksgiving and Friday Night Dinner collide).
[…] days I will celebrate Thanksgiving x 3, with a class on Tuesday, a very special Friendsgiving on Thursday and my family celebration on Friday (where Thanksgiving and Friday Night Dinner collide).
[…] for a greedy crowd and have the leftovers for breakfast with a dollop of plain yoghurt on top. Summer Fruit Galette I have given you three different filling options here, […]
[…] will eat all the dishes of the day. The session will take place around the kitchen island where there will be plenty of opportunity for chat and questions. Places are […]
[…] here to help out with some delicious home made gift suggestions, plus a couple of ideas for those foodies who love to tinker in the kitchen (so you don't have to).
[…] on British shore lines) and returned many times to Bill Grainger’s first eatery, Bill’s, in Darlinghurst. It was at Bill’s that I first had sweetcorn fritters. For breakfast. They were […]
[…] a 30cm sauté pan for absolutely everything (no, I am not sponsored) and in my humble opinion it is a kitchen essential. You can also make this in a deeper […]
[…] myself). I held back on the parmesan in the dressing, and added a touch of yoghurt for maximum creaminess and a little extra acidity. Gem hearts and small romaine lettuces […]
[…] ensued when Harold McGee confirmed that it was ok to make vinaigrette in a blender. Huge sigh. No frantic whisking required. You can even cheat the emulsification process. And so […]
[…] do not hesitate. I can’t wait to cook and have so much fun in the kitchen with you. The event will take place in my home in Central London, closest […]
[…] assemble and even better after a few days of mellowing, it is the perfect seasonal kitchen accessory or home made gift. Or, you can avoid the festivities completely, take a […]
[…] tinned anchovies are better than the jar version as they are less smooshed and are thus easier to remove without disintegrating. I also prefer their texture and taste. I have […]
[…] do not hesitate. I can’t wait to cook and have so much fun in the kitchen with you. The event will take place in my home in Central London, closest […]
[…] year. But she was a very astute woman, and soon cottoned on to my mother’s kitchen prowess. After a year or so of them being on this side of the […]
[…] roll and use on basically anything and everything (and it freezes beautifully), and Wild Garlic Chimichuri which is also delicious smothered on all your savoury dishes. Here I have used […]
[…] to never ingest). If you cannot get your hands on Heinz Chili Sauce, just use Ketchup like Joe Carroll tells us to. And if you don’t have molasses hanging around […]
[…] her memory alive. However, even in my younger years, I found it strange that her kitchen table had only four chairs. Where did everyone eat? Who only made meals for […]