01 March 09


Garden Pea Soup

For years it has always been a hassle and a half to make a successful and vibrant green Garden Pea Soup. It does not matter if you use fresh or frozen peas, the problem is that the peas turn yellow if you over cook the soup and do not move fast enough to blend, pass and cool the soup. At the restaurant my workstation use to be crowded with as many ice buckets as I could lay my hands on to ensure a green soup.

All of that was hard work and has put me off from making pea soup. Until  I found a method and a piece of machinery that solved all my problems and the best of all is that it takes a third of the time to make. This Garden Pea Soup is a fantastic recipe to have at hand, as it could be made incredibly quickly


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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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