Thank you so much for all your kind comments on my previous post. As promised, I have picked 3 winners at random and they will each receive a signed copy of my new cookbook. They are: Commenter number 21: Jo…
Last Tuesday morning as I arrived at the office bright and early for a meeting first thing my colleagues greeted me with expectant looks and smiles. I was momentarily taken aback; could this mean what I thought it meant? ‘Is it here?’ I squealed. I hadn’t been expecting it until at least midday. They indicated to a package that had been waiting on my chair. It was here.
I picked up the package and sat down. As I held it in my hands I paused, holding my breath. This was it; after years of hard work I would finally hold my own book in my hands. The nervous anticipation I’d had for weeks came rushing back to me; the fine line between excitement and sheer terror blurring as it does when your car ascends the rollercoaster ride and your knuckles whiten as you get closer to the top before the sharp drop. With heart in mouth I opened the package and pulled out the hardback book inside. I ran my fingers over the cover and read the words ‘A Slice of Cherry Pie’. I beamed.
As darkness fell over Saturday evening and cats with knowing eyes prowled the hushed street outside I closed my blinds and retreated into to my kitchen. It was time to stir up a little black magic for my Halloween Feast.
A deliciously wicked goulash (or, forgive me, ghoulash) was what I had in mind, followed by spooky meringue ghosts, all washed down with blood-red wine. Read post
When deciding what to cook at the Garofalo Pasta stand at the Salone del Gusto it made perfect sense that I should bring a little of Britain with me. And what gourmet item did I choose? The good old British banger, that’s what!
The recipe I chose was Creamy Sausage Pasta, from my forthcoming cookbook, which is a real hearty and filling dish just perfect for this time of year in England. The sausages are cut into large bite-sized pieces and are cooked in a large frying pan. Bits of sausage stick to the pan turning sticky and brown and then onions are slowly fried in the same pan, soaking up all that delicious flavour. The pan is then deglazed with cream and stock, which forms the sauce. A touch of thyme and seasoning is added and then it’s mixed in with al dente pasta. It’s a real homely dish, simple and rustic. Rob and I love it but what would my Italian guests make of it? Read post>
I’ve just got back from Turin in Italy where I was invited by Garofalo Pasta to cook at the Salone del Gusto. The internationally renowned event is a celebration of slow food which attracts food lovers, buyers and producers from all over the world. This was the eight time the event, which is run biannually, has been held and with guests from over 160 countries it’s an incredibly abundant festival. Read post
Wow, the bag is back with a bang! After a little hiatus the food blogging event, ‘In the Bag’, which I run with my co-host Scott from Real Epicurean, started up again in September and what a response we had! We challenged you to come up with a dish using mushrooms, nuts and herbs and just look at what you came up with Read more.
I bought the array of winter squashes you see here at the weekend from the little farm shop around the corner from my house. I was so delighted to find such a cheery selection that I bought more than I needed, but can you blame me? Don’t they look fabulous? Anyway, they won’t go to waste; they can be roasted, made into soup, stuffed and baked, put into risotto, even made into cake – the only limit is your imagination. Read post.
I can’t give a better introduction to Dan and his blog than he does in his own words: “I wouldn’t call it so much a peek as a full blown expose of your innermost culinary pretentions and ambitions. You’re effectively rolling over and exposing the soft paunch of your underbelly and asking to be caressed. You’re a culinary whore!”. Read post.