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

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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.

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A French-Inspired Lunch

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Smoked Salmon with Celeriac Remoulade

Thyme and Honey Glazed Ham
Potato and Apple Rosti
Creamed Spinach

Îles Flottantes

A few weeks ago Michel Roux Jr made îles flottantes on his BBC show, ‘Food & Drink’. It looked so easy and so impressive that I decided to make it when the next opportunity arose.

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