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skip to main skip to sidebar a slice of cherry pie food friends life thursday 10 june 2010 the website has moved come and join me over at the brand new a slice of cherry pie website www asliceofcherrypie com posted by julia at 10 07 pm 0 comments monday 24 may 2010 see you there this is just a quick post to tell you about a couple of events i ll be attending next month in the hope that i may see some of you there first up is food blogger connect which takes place on the weekend of 5th 6th june last year a group of bloggers got together and came up with the idea of holding an event just for food bloggers i unfortunately wasn t able to attend but heard it was a resounding success so much so that it s happening all over again this year what s more i feel very honoured to have been asked by the organisers if i would speak at the event i ll be joined by none other than luisa weiss of the wednesday chef and kerrin rousset from mykugelhopf and we ll be sharing our experiences and advice in a q a session on how to get published if you d like to come along pop along to food blogger connect to register and do say hello i d love to see you last year i had a great time helping to judge the galvin cup the mixology competition from the chef patron chris galvin and general manager fred sirieix of galvin at windows and i m absolutely delighted to have been asked to join the panel of judges again this year the galvin cup now in its third year running is helping to make the hospitality industry accessible to more people and this year it will see competitors from as far as mexico everyone is welcome to come along and see the event unfold the competition will take place at the westminister and kingsway college on tuesday 8th june take a look at the website for details posted by julia at 11 18 pm 3 comments categories foodie places and interests tuesday 18 may 2010 walking on sunshine as i sat on the train this morning open book in hand vaguely looking out of the window at the commuters on the platform of the station we d just pulled into i was suddenly struck by the sound of birds singing brightly and proudly as the doors slammed shut and the train pulled away onwards to the grey concrete city of london the sound of those birds stayed with me making me feel light and happy and i walked to the office with a spring in my step but by midday i was starting to flag and my step was losing its bounce the day in the office was dull and uneventful and i soon found myself willing the hours away i left feeling flat and a little melancholy what i needed tonight was a meal full of the joys of spring that would require no more effort than some whizzing of the food processor some heating of pans and some laying of salad leaves tender lamb cutlets juicy british asparagus fresh herbs and peppery watercress were all the ingredients i needed i turned them into a fresh and bright salad to lift my spirits as i sit here writing to you with my back door wide open i feel carefree once again as i listen to a chorus of birds bringing the gardens of these suburban terraced houses alive this evening with their songs a reminder that it really is the simple things in life that bring us the most happiness herb crusted lamb cutlets with an asparagus and watercress salad the herby breadcrumb mixture on the little lamb cutlets was really lovely so i think next time i ll coat the whole of the cutlets in it i imagine that brushing the entire cutlet with mustard would be too overpowering so i d use a beaten egg to dip them in instead before coating them with the breadcrumbs perhaps if you decide to try it this way and beat me to it you could let me know what you think serves 2 for the lamb a couple of handfuls of white breadcrumbs or a slice of white bread a handful of basil and oregano 1 tsp dijon mustard 4 lamb cutlets olive oil sea salt and black pepper for the salad 2 handfuls of watercress 12 asparagus spears extra virgin olive oil place the breadcrumbs and herbs into a food processor and blend them together if you haven t got any breadcrumbs simply whizz up a slice of preferably stale bread with the herbs in the processor cut any excess fat from the tops of the lamb cutlets and then brush the tops of them with dijon mustard press a generous amount of herby breadcrumbs onto the mustard to coat the tops of the cutlets with them heat a little olive oil in a frying pan over a medium high heat add the lamb cutlets and fry them for 2 3 minutes each side while the lamb is cooking bring a pan large enough to hold the asparagus to the boil snap the woody ends ends off the asparagus then add the spears to the boiling water simmer them for 3 minutes then remove them and set them aside when the lamb cutlets have finished cooking remove them from the pan and put them onto kitchen oil to drain and rest while you prepare the salad put the watercress onto plates and then place 6 spears of asparagus on top of each plate of watercress drizzle over a little extra virgin olive oil and then place 2 lamb cutlets onto each salad posted by julia at 9 30 pm 15 comments categories lamb and mutton salad seasonal sunday 9 may 2010 kew gardens part 2 some more photos of kew gardens for you posted by julia at 9 12 pm 7 comments categories photo album the great outdoors older posts home subscribe to comments atom the blog has moved please visit my blog at the new address www asliceofcherrypie com and don t forget to update your bookmarks and links see you over there x blog archive 2010 22 june 1 the website has moved may 6 april 5 march 2 february 3 january 5 2009 80 december 2 november 6 october 5 september 7 august 4 july 6 june 11 may 3 april 8 march 9 february 12 january 7 2008 90 december 5 november 5 october 4 september 5 august 10 july 8 june 6 may 11 april 12 march 10 february 7 january 7 2007 182 december 11 november 13 october 12 september 15 august 17 july 10 june 17 may 16 april 20 march 18 february 17 january 16 2006 79 december 19 november 15 october 19 september 26 search this blog writing and photography copyright julia parsons 2011 you may not copy or otherwise reproduce any of this material without prior written permission all rights reserved