food stylist

Easy Roasted Tomato Sauce

Easy Roasted Tomato Sauce

The New Year has begun, and I’m easing myself into it very gently. Last night I woke to the constant drumming of rain on the tin roof outside our bedroom window. Today it’s actually starting to pelt down, the temperature so cool I’ve put on my favourite oversized sweater and am curled up on the sofa slowly going through emails that have been piling up, unanswered, over the Christmas period. These are the days I love, be it summer or winter; for me they are food days. And on these days I like to have something cooking slowly in the oven, or simmering on the stove.

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My Favourite Chocolate Mousse: an American Recipe.

My Favourite Chocolate Mousse: an American Recipe.

I have to start this post off by saying this recipe isn’t mine. Like the recipe for Crème Caramel, (in the recipe section) I can do no better, this chocolate mousse, is simply the best. For someone who’s not a chocolate lover, I make this mousse a lot, one of my daughters will eat it for breakfast, (it covers all the food groups, doesn’t it), and every time I post it on Instagram, I have several requests for the recipe, so, for those of you who don’t have Thomas Keller’s fabulous book Bouchon, here it is. He also uses it in a tart, with the most delicious hazelnut crust (see below): a gorgeous crumbly, nutty pastry with a lovely saltiness to it that compliments the mousse perfectly. 

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Red Velvet Borsch

Red Velvet Borsch

My grandmother and my aunt Tamara used to make a lot of Borsch. It would differ, depending on the time of year. At Lent, it was always without meat, and water was used as the base of the soup. Other times, beef bones and stewing beef were used, the meat shredded after cooking and put back into the soup. This version was hearty, delicious, and perfect during the colder months. My mother’s borsch was slightly different, although equally delicious, and, like my aunty Tamara’s and grandmother’s, was always served with a big bowl of sour cream and horseradish; so commonplace on a Russian table. 

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Blueberry Pie

Blueberry Pie

Fresh blueberries are so good, with such a unique flavour, that even though sometimes tempted, I really don’t like to put anything in this pie that would take away from their flavour. So, my blueberry pie, never a tart, is just blueberries, with a little sugar, some flour for thickening the juices, and a bit of butter for lusciousness.

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Tomato, Fennel Lasagne with Pistachio Aillade

Tomato, Fennel Lasagne with Pistachio Aillade

I was thinking of apologising for yet another post on tomatoes, but as it’s summer here, and there is a bounty of this luscious fruit everywhere, I’ll just do it without apology. To begin with, if you don’t want to pre-cook your fresh lasagne sheets, buy fresh pasta, that needs no pre-cooking.

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Twice Tomato Tart

Twice Tomato Tart

It’s summer, and that means tomatoes. So when I was at my farmers market last week it came as no surprise there were lots on display. I was particularly attracted to a pile of tiny Roma tomatoes - the colour was incredible! When they’re this small they roast perfectly as they’re not too fleshy, so I thought maybe I would make a tart: something slightly organic, with a little spice.

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Poussin with Chestnut and Pancetta stuffing

Poussin with Chestnut and Pancetta stuffing

A few years ago our eldest daughter requested Poussin stuffed with chestnuts, pancetta and various other exotic ingredients for our Christmas lunch. I asked her where she had seen this recipe, and she replied, “ Just make it up!” So I did, and as luck would have it, it was delicious.

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Truffle Farm

… this is a truffle farm. And this truffle farm, although still in its early stages, is already producing a small amount of delicious truffles.

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