leeks

Summer Eating and Beautiful Vegetables

Summer Eating and Beautiful Vegetables

This summer has been an unusually hot one, and I’ve sort of lost my appetite for anything that needs time to cook, even the barbecue has lost its appeal, there’s only so much charred food that I can take. I fluctuate between wanting to eat food with gentle flavours, a little something poached in a flavoursome broth, or perhaps a spiced dish that will tickle my taste buds and wake up my palate, but without fiery heat – there’s enough of that happening outside. I’m finding we’ve been eating more vegetable based dishes, accompanied by some sort of grain. They fit the mood right now, and the vegetables around have been gorgeous, particularly from organic Moonacres Farm.

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Three Little Classics

Three Little Classics

I know I’ve talked about Elizabeth David here before, and what an inspiration she has always been for me, her food and writing evoking a satisfyingly delicious life, filled with fresh ingredients and flavours that were a part of her every day living. Her descriptions of what she was cooking and journeys to local markets and quiet provincial villages has always made me want to dive into the pages and be apart of her journey of discovery with food and wine. 

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Confit Salmon with Rhubarb. An Unexpected Marriage.

Confit Salmon with Rhubarb. An Unexpected Marriage.

I‘ve been playing around with rhubarb lately, experimenting with ways to use it; not as a dessert, but as the vegetable it really is. I love my rhubarb curd, (recipe under Little Things), and stewed rhubarb with fresh ginger and orange zest… yum, and rhubarb crumble… The list goes on and on.

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