Meatless Monday: White Bean Puree with Caramelized Endive and Balsamic Onions

2014-11-29 13.49.37

A few months ago I bought Diana Henry’s A Change of Appetite on a whim; I saw a tweet from Leite’s Culinaria about this white bean purée piled high with beautiful purple radicchio and red onions and it looked good enough that I went straight onto Amazon and bought the cookbook. I have not been disappointed.

Continue reading

Pan-fried Salmon with Marinated Beets, Asparagus and Horseradish Cream

2014-08-08 21.03.44

If you’re like me, you look at every opportunity to cook for other people as an opportunity to create, experiment and just generally flex your culinary muscles. Not necessarily to show off, although I will admit to the odd twinge of pride when things work out how I hoped, but just because the thrill of creating – and then devouring – something new is almost as exciting as getting to share it with people you love. Knowing me as he does, my husband usually prefaces announcements of expected guests with, ‘Just keep it casual. Make something simple. Don’t go overboard.’. But sometimes keeping it simple is exactly what you need to do to create a masterpiece.

Continue reading

My Vietnamese Kitchen: Fish Congee

2014-01-28 18.58.40

For my birthday back in November I got Uyen Luu’s My Vietnamese Kitchen and I was so excited. I dove into it and buried myself in the vibrant colors and beautiful photography, wanting to cook and eat everything all at once. Then I started looking through the lists of ingredients. It is fair to say that Vietnamese cooking requires a lot of what we would term ‘specialist’ ingredients − but, of course, they wouldn’t be considered specialist ingredients in Vietnam, would they?

Continue reading

Scandinavian Pork Tenderloin with Elderflower and Fennel

2014-03-20 19.44.14

The whole Scandinavian lifestyle seems to be growing more and more popular in recent years and food is no exception. Lots of seafood and different methods of preservation are to be expected, but Trina Hahnemann, author of The Nordic Diet, is trying to give voice to the lighter side of Scandinavian cuisine. This dish is light, but still warming, and depending on accompaniments it would be just as comfortable in summer as it is in winter.

Continue reading