There is a lot of love in our home for corn on the cob. These Corn on the cob and celeriac fritters are just one of many recipes that we make regularly. As novice gardeners we planted corn on the cob last year. It all went well and we had a fairly good yield from the plants. We have frozen some of the corn, as we like to extend the enjoyment. These fritters have been made with the last two frozen cobs from our harvest last year. The celeriac makes the fritters extra light and gives it an earthy taste. This recipe excites me as it has so many different dimensions, you can serve the fritters as a starter or make it in to a delightful canapé. They are ideal to serve with drinks as a snack or alongside a small cup of soup for a dinner party. Alternatively they
08 March 09
07 March 09
Walking through Borough market is truly inspirational. The different cultures, seasons and aromas draw you into this wonder world of food, it spits you out at the other end half bankrupt but wow what an experience!
It does not matter when you visit you are guaranteed to be inspired. Lots of people enjoy Borough market just as much as I do and it can get pretty crowded on a Saturday. I found that if you visit very early in the morning on a Friday or Saturday you have a better chance to keep all your toes intact.
On my last visit I found The Arabica Food & Spice Company. What a find! I love the warm aromas of the spices that tickle your nostrils, almost making you sneeze, it’s addictive and you want more. I purchased their Ras-El-Hanout spice blend and have been making many delicious recipes with it
06 March 09
Eggs, ham and chips is one combo that makes Ross a very happy man. As my digestive system does not appreciate this combination I took the challenge to refine Ross’s dish to a level that we both are happy with. I ignored the chips and replaced it with a velvety avocado cream, far more grown up! The soft-boiled egg with a golden liquid yolk is the main feature of this elegant but truly traditional combination. I have put a slight twist on the tradition and have chosen Parma ham and I have added a velvety green avocado cream to round the dish of. The combinations are truly magnificent and it does not matter how many times you make this dish, it will guarantee satisfaction time after time.
We love making this dish for lunch and enjoy it with a crisp glass of Gewurztraminer. Ross has always had this dream of
05 March 09
The vibrant bright yellow colour of this silky butternut squash and Parmesan soup is enough to put a smile on anyone’s face, especially on a cold and grey winters day.
It does remind me of the days when I worked in a restaurant. Staff lunch was far from a glamorous occasion. If you were lucky, a couple of yesterdays bread rolls with a bit of cheese would make it on to the menu along with the left over pumpkin and Parmesan soup from the day before. We made the soup fresh everyday so the staff were able to enjoy this fragrant and silky soup for lunch. I loved it then and I still love it today.
I have used butternut squash for this recipe, as we had just harvested our first crop. As novice gardeners we tried to grow a few vegetables. I had bought a butternut squash from the