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ed in england i didn t i always thought it was an american creation for some reason but no it s english and not just that it originated only eight miles outside of brighton at the fantastic hungry monk in jevington yes i ve been there and tried banoffee pie in it s birthplace dulce de leche boiled up from condensed milk cream whipped with an espresso reduction coffee scented biscuit butter base and chopped perfectly ripe bananas simple easy irresistible fin the evening was a success we didn t finish eating until half 11 there was much hilarity and i don t think more than ten seconds of silence at any time on the whole we all enjoyed the drawn out dining style with the notable exception of alice the grazing thing is fine but what i really like is sitting down to a big plate of pie the sign of a good night thank you to foodbuzz for giving me the chance to spend such a wonderful night with my best friends and thank you to my best friends for being there i will be posting up the recipes over the course of the next week stay tuned posted by laura paterson 23 comments labels 24 24 24 wednesday 22 october 2008 warning envy inducing news within and proscuittio wrapped sole i have some news that i just couldn t wait to tell you hang on first things first it appears i have been remiss in my accreditation of peter the greek you may recognise the formation of my plating below as reminiscent of a certain recent kalofagas post and indeed it is but i was so excited i forgot to write it up peter my humblest apologies i m leaving good old blighty just in time for the cold er season and going off on a mighty foodie traveling adventure all by myself it s been on the cards for a while but i didn t want to post about it until i had spoken to my work i have just had the chat with them today so now the countdown begins this is the news i was being mysterious about in an earlier post and is the reason why i have leased out my flat it s a good un huh so anyway i don t have tickets booked yet but i will be flying to bangkok sometime later than a month from now but hopefully before christmas i m then going to travel around se asia overland for a few months meeting up with a couple of friends on ko pha nang for the full moon party then to recover from the excesses we ll be taking a diving course new to me other than that i m going to visit malaysia cambodia vietnam and laos plus anywhere else that takes my fancy probably sri lanka and just maybe a trip to china to visit another friend and i m taking a week to nip over to the maldives to celebrate a friend s wedding i m bridesmaid imagine a week of five star luxury not to mention the free cocktails after all that back packing d after that i plan to spend some time in australia then maybe a month in india on the way home did i mention that i ve been researching cookery schools because that s one of my main reasons for going the food cooking and eating eating and cooking and smelling then maybe a bit more eating just imagine nom nom nom i d love to meet up with any fellow bloggers out in those neck of the woods and any recommendations for things to do see eat or cook will be most welcome i ve only allowed myself to plan loosely as i want to have freedom to make my decisions when i m there right i ll turn the envy generator off now no not really i m still grinning like a loon but i wouldn t make you green and leave you without even a taste of food so have a delicious plate of prosciutto wrapped sole with roast garlic mashed potatoes serves 2 1 large dover sole skinned and filleted i e 4 fillets 1 medium onion 1 punnet cherry tomatoes 125ml white wine 4 slices prosciutto 2 cloves roast garlic floury potatoes boiled in salted water 2 tbsp olive oil 1 tsp paprika 1 4 tsp cayenne juice of half a lemon knob of butter a shot of cream or milk sugar salt and pepper to taste heat the oven to 150c prepare the base take a baking dish just big enough to take all the tomatoes in one layer and drizzle in some olive oil cut the onion into 8 wedges and lay in tray season with salt and pepper and drizzle with olive oil pop in the oven for 20 minutes until soft and sweet wash the cherry tomatoes add to the onions and return to the oven for 10 minutes turn up the heat to 175c throw in the glass of wine chuck it back in the oven and set about making your fillet rolls prepare the fish mix the olive oil with the lemon juice paprika cayenne and a twist of sea salt if you fancy take one fillet of sole brush with the oil mix and roll into a twist take a slice of prosciutto and wrap it round the fish making a little skirt repeat with all the fillets brush the top of the fish with any excess oil mixture get the oven dish out again and sit the fish on top of the tomatoes bake for 20 minutes or until done make the mash make the roast garlic mash by ricing the the potatoes and mixing in the butter milk or cream and cloves of roast garlic make sure you mush up the garlic first otherwise someone s going to get a garlicky shock hey now there s a party game mashed potato roulette with garlic chillies and chocolate finish the dish move the fish to rest and stir up the sauce taste and adjust seasoning as required you may want to add a bit of sugar if the tomatoes are sharp serve serve with green beans a wide grin and a smug air apologies to my twitter buddies maybe i should have written this before i tweeted the news posted by laura paterson 19 comments labels fish news potatoes tomatoes monday 20 october 2008 fancy mushrooms with oak smoked garlic this is a fast simple recipe which proves that with good quality ingredients little fussing is required i picked up a load of mushrooms on a recent trip to borough market there were loads of types and i don t know most but they included ceps autumn chanterelles horn of plenty and oysters they cost a forearm and an ankle really must sign up to that foraging course next year and were supposed to be served for breakfast the next day but a late night and a hangover made a bacon and egg sarnie the only breakfast option later that day once the hangover abated i managed to sort myself out enough to prepare this simple supper mushrooms with oak smoked garlic served on bulgar wheat with a dash of lemon and a tickle of thyme fancy mushrooms with oak smoked garlic serves 2 various mushrooms cleaned 1 clove smoked garlic crushed 1 cup bulgar wheat vegetable stock half a lemon half tsp fresh thyme leaves extra virgin olive oil salt and pepper to taste place the bulgar wheat and thyme in a bowl and cover with vegetable stock cover bowl and leave for 10 minutes until all the liquid is absorbed fluff with a fork add a good squeeze of lemon juice adjust seasoning and fluff again heat a little oil in a frying pan and add the mushrooms fry gently for 5 minutes until cooked through adding the garlic and any seasoning for the last couple of minutes of cooking place the bulgar wheat in a bowl and top with the mushrooms a garnish of lemon and you re set to go i like fussing and i like lots of flavours i m saying is it isn t necessary it s kind of like that new pair of toweringly high shoes not required but very very nice posted by laura paterson 20 comments labels bulgar wheat garlic healthy mushrooms quick vegetarian thursday 16 october 2008 scottish scran 7 mince and tatties mince and tatties sounds plain enough but it was always a source of excitement when we found out we were getting this for our tea i even thought about calling my two cats after it minnie and tattie for short it has it s own world championships and has even been the topic of european parliamentary dispute i ve been looking forward to this post since i came up with the idea for scottish scran mince and tatties is another comforting childhood favourite of mine and just perfect for the colder weather there ll be no tough mince here no watery gravy or onion bulk the mince is real scottish steak mince hung and flavourful slow cooked to a thick sauce served over buttery mashed potatoes served with a dash of the ubiquitous broon sauce then on the second day made over with the addition of marrow fat peas no petit pois thank you and potatoes infused with flavour from being slowly cooked in the pot mince and tatties day 1 1 kilo of good beef steak mince 1 large onion finely chopped 3 medium carrots peeled and diced 2 tbsp worcester sauce beef stock to cover salt and pepper to taste mashed potatoes to serve in a large saucepan brown the mince in batches being careful not to overcrowd this is important crowd the pan and your mince will boil and lose a lot of flavour only drain excess fat if you must you ll lose flavour and tenderness if you do in the same pan fry off the onion for 3 4 minutes before returning the mince to the pan add the worcester sauce and beef stock to cover cover the pan and simmer gently for 45 minutes adjust seasoning if required then add the carrots now continue to simmer for a further 30 minutes leaving the pan uncovered as required to reduce the stock down to a thick sauce top up with more stock if required though this shouldn t be necessary serve atop a pile of mashed potatoes and with a bottle of broon sauce on the side mince and tatties day 2 leftover mince from yesterday 1 tin marrow fat peas drained or soak your own if you must potatoes cut into bite size pieces in a saucepan large enough to take all ingredients heat the leftover mince add the potatoes and top up with water if required or stock if you have any left adjust seasoning bear in mind that the tatties will absorb a lot of saltiness cover and cook gently until the potatoes are cooked through add the peas and cook for a further minute or two scottish word of the day mince nonsense rubbish yer no listenin tae whit that heid th ba tells ye ur ye his heid s full a mince or in response to some haivering blether simply mince posted by laura paterson 26 comments labels beef comfort potatoes scottish older posts subscribe to posts atom laura paterson jack of all trades view my complete profile subscribe subscribe in a reader subscribe by email kittie s on the net hear me tweet twitter food porn tastespotting be my friend facebook what i like stumbleupon feel my authority technorati grab this widget by wowzio blog archive 2010 1 march 1 guess who s back in the kitchen 2008 155 december 1 october 8 september 10 august 11 july 9 june 12 may 17 april 23 march 18 february 21 january 25 2007 2 december 1 april 1 widget by trustedplaces follow me on trustedplaces recent comments loading ten of the best lisa s vegetarian kitchen vegetarian moussaka with spicy tomato sauce feta and lentils image vegetarian moussaka with spicy tomato sauce feta and lentils i ve been challenged by loved ones for years to come up with a vegetarian moussaka to 1 week ago aayi s recipes ashgourd raita kuvale raita a friend told me about this ash gourd raita recently and i tried it for the first time we use ash gourd or kuvale as we call it in konkani the post 2 months ago the left over queen apple crumble hangat dengan taburan kayu manis yang lezat apple crumble adalah hidangan penutup yang tidak hanya menyegarkan tetapi juga memanjakan lidah dengan perpaduan rasa manis asam dan aroma rempah yang 1 year ago saffron trail 12 high protein vegetarian foods 2025 edition the high protein food market in india is booming and brands are eager to meet the growing demand this 2025 edition highlights the latest high protein f 1 year ago kalofagas greek food beyond by peter minakis sous vide lobster tails image sous vide lobster tails i love lobster and although it s pricey it s worth the splurge when entertaining or celebrating a special ocaasion as a 2 years ago eat like a girl how to make bacon jam you do know that bacon jam recipe if you have been around here for a while many people are familiar with it now but i was the first in the uk to share a 4 years ago ramblings of a frantic home cook 5 ways to improve your deep sleep ways to get in a deep sleep deep sleep is the necessary process that allows our body to recharge energy and power and also leaves our mind refreshed whe 4 years ago tinned tomatoes vỉ nướng chống dính naturehike nh18k001 p image vỉ nướng chống dính naturehike nh18k001 p đặc điểm của vỉ nướng chống dính naturehike nh18k001 p chất liệu được làm bằng 4 years ago not eating out in new york ukrainian cabbage dumplings varenyky and a confession the holiday season has arrived and that means a lot of dumpling making from november through february to my family and friends although no time of the ye 6 years ago tastes like home roast breadfruit smoked fish this dish is part of the group of caribbean dishes that make up our collection of soul food here i have used smoked fish from guyana but you can replace 7 years ago a wee bit of cooking cawdor big wood 8 years ago bookthecook smoky jerusalem artichoke and ginger soup february is proving to be as miserable as it generally succeeds in being not only has this recession become a scary reality we are also going through the 8 years ago what s cooking taquería el progreso tacos for all taquería el pogreso has been in business for more than 20 years their many types of tacos bring together all kinds of eaters eager to satisfy their taco 8 years ago coco cooks العاب الاسعافات الاولية للحروق العاب تلبيس بنات ستايل العاب تلبيس بنات ستايل العاب الاسعافات الاولية للحروق يجب أن تقوم بمساعدة هذه الطفلة الصغيرة أن تذهب إلى المطبخ بحيث كانت جا 9 years ago mochachocolata rita syut 談風 vs 再說 january 2016 menu image syut january 2016 specials a wonderful little place hidden in ngau tau kok s industrial area it s within 10 minutes walk from my office and we ve 10 years ago more than burnt toast making cinguli with the locals in calitri the italian town you dream of calitri and surrounds friends have described my trip to italy 3 years ago as the trip that keeps on giving in many aspects they are quite right sinc 10 years ago equal opportunity kitchen new brunswick i asked a colleague from new brunswick for some advice on places to visit while in the province her husband from another province said nova scotia 10 years ago no fear entertaining tis the season for cookies cranberry pistachio biscotti ok so i ve been away for a while a real long while life just completely got in the way of my little blog but one of the favorite things i have ever 11 years ago once upon a feast every kitchen tells its stories food trucks a whole new world when i was a kid no cracks please i remember two types of food trucks ice cream trucks in the neighborhood with the sound of magical bells that 12 years ago a forkful of spaghetti learning to qooq a few days ago on the universal grapevine that is twitter i saw a flurry of activity surrounding something called a qooq it turns out that it s not a 13 years ago post collegiate cooking à deux closing the door leaving the lights on if anyone still checks this you ve probably guessed that this blog s days are over neen do now officially marri...