28 February 09


Cracked Wheat, Walnut and Pomegranate Salad

Packing a lunch box to work is something of the past. Most work places have a lunchtime offer on site and if  not there’s enough expensive temptations on the high street. I have more than one reason to make my own lunch, one is to save the pennies and the other is to prevent myself from eating too much bread. It’s so easy to grab a boring sandwich, but this Cracked Wheat, Walnut and Pomegranate Salad is a perfect solution.

The citrus infused cracked wheat, laced with fresh crispy celery, pomegranate seeds, lots of fresh herbs and fragrant toasted walnuts brings a welcome exciting change to the boring lunchtime affair. This salad is perfect for a picnic or  to go with a slap up BBQ on a hot summers day. Well roll on summer and lets hope its a super hot one this year!


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28 February 09


Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns

This delightful Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns makes a perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I love every mouthful as it’s strong in flavour but the flavours do not overpower each other. The inspiration of this dish came from one of my customers, a lady with fine taste and more cookbooks than me.

I think we have all agreed that this recipe is worth trying. I have used the Thermomix to make this dish. This recipe is an ideal party piece , with very little effort and maximum impact.


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27 February 09


Fine Pear Tart

I’m very excited about this fine pear tart.Firstly I had made a fresh batch of rough puff pastry and was very pleased with myself. Secondly I have finally followed a recipe from one of the over 200 cookbooks in our collection, now that is a achievement in itself. The recipe is taken from the book ‘ Under Pressure’ written by Thomas Keller. Well I have not followed the recipe word for word, but the excitement of twisting and tuning it by using native conference pears is wildly attractive.

It’s perhaps an unconventional way to prepare the pears  but I am smitten with this method. You do not cook the pears but  by vacuuming them hard  the texture softens almost as if it where poached but the flavour is incredibly intense and fresh. I have chosen conference pears as they are firm, packed with flavour, rustic and most importantly they are


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27 February 09


Gorgonzola and Smoked Bacon Polenta Breakfast Muffins

The warm aroma  of melting cheese mixed with smoky bacon is enough to make anyone salivate. There is something magical about these Gorgonzola and smoked bacon breakfast muffins. The tiny size allows second and third helpings, and helps soothe the guilty conscious as they are only little!

I love to serve them straight from the oven as I can’t control myself. I’m not sure if it’s the melted cheese that gets stuck to the tray that’s obviously the cooks privilege or if it’s eating them. I need to think about that a bit more so that I can make up my mind . But in the meantime I shall help myself to another muffin.

The polenta gives these muffins a slightly crunchy and light texture. Sometimes I change the flavours and use ingredients that are in the fridge. Try chopped semi-dried tomatoes and goats cheese or Kalamata olives and Feta


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