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Blog Details for "Superfood - The Foodie Website"
Superfood - The Foodie WebsiteSuperfood - The Foodie WebsiteFood and cooking blog with recipes from the UK - what's new in the world of my stomach... Articles
Valentine's Seduction (Part 2)
2008-02-12 09:37:00 Part 2 of the Valentine's seduction menu - the main course - and for me it has to be scallops. More About: Part , Seduction
Valentines Seduction (Part 1)
2008-02-05 22:07:00 The first in a 3-part series - my Valentines seduction menu. First-up, the starter - a Jerusalem Artichoke Veloute. More About: Part , Seduction
Marmalade
2008-01-31 09:29:00 File under: Take One Ingredient - - marmalade is surely the king of breakfast spreads? It's time-consuming to make but deeply satisfying More About: Marmalade
Little Seville Orange Cakes
2008-01-23 08:53:00 This recipe is adapted from one from Nigel Slater's Kitchen Diaries for a lemon cake. I've replaced the lemon with seville oranges and made them into buns rather than a big cake. I've also ditched the sliced lemon topping... More About: Orange , Cakes
Take One Ingredient: Seville Orange
2008-01-21 09:02:00 The Seville (or Bitter) Orange is a strange fruit. Too sour to eat as one would usually with an orange, its perfume allows it to be used in cooking to make some quite exceptional dishes. The Seville Orange is used as the grafting stock fo More About: Ingredient
Hugh's Chicken Run
2008-01-08 09:04:00 Channel 4 did well with Jamie's School Dinners a few years back, by adding a campaigning tint on the traditional cook show. Well, they're at it again with a series involving St Jamie again, along with Gordon Ramsay and Hugh Fearnl More About: Chicken
A winter fruit salad
2007-12-28 10:19:00 With all the Christmas pudding, rich fruit cake, chocolates, cream and all the other lovely but quite unhealthy things, a fruit salad can be an excellent tonic. The problem being, of course, finding decent fruit in season. More About: Winter , Fruit , Salad , Fruit Salad
The Christmas 2007 menu
2007-12-27 10:20:00 Well, another Christmas comes and goes. I seem to have spent a lot of time in the kitchen - this is fine by me... We had about 25 for drinks and nibbles on the Sunday, five for Christmas Eve and Christmas Day and seven for boxing day. More About: Menu
Top 5 everythings from 2007
2007-12-21 09:11:00 Well, goodbye 2007 - you've been a good year and I'm almost sorry to see you go. 2008 looks like it might be even better though.So here are my top 5 everythings from the Superfood blog from 2007
A different Thai fishcake recipe
2007-12-18 09:34:00 My very first post all that time ago was about Thai fishcakes - we had them again last night It was Spud's birthday and I had rashly promised whatever she wanted for dinner... these are a little different - green rather than red. More About: Recipe , Reci , Diff
Baked trout with lemon butter sauce
2007-12-17 10:20:00 While not the dish I intended to cook, this was a pretty good way of serving a couple of trout... More About: Baked , Lemon , Sauce , Butter
Menu for hope 2007
2007-12-10 09:18:00 Please, please, please, regular readers - do me a favour...Go along to http://www.chezpim.com/blogs/2007 /12/menu-for-hope-4.html and find out all about this year's Menu for Hope . You have from today until the 21st December 2007 to make
Roasted tomato and garlic sauce
2007-11-29 21:56:00 You know you're becoming a local somewhere by the actions of the shopkeepers. I was off work last week (between jobs, not sciving!) and went into the village one morning. The manager of the wine shop waved at me through the window.&nb More About: Garlic , Tomato , Sauce
Morimoto: The New Art of Japanese Cooking - a review
2007-11-21 00:00:00 Morimoto - the new art of japanese cooking reviewed. "Beautiful, sublime, informative but utterly bonkers" More About: Cooking , Review , Japanese , Cookin
Two Apple Tart
2007-11-20 15:25:00 I love apple recipes that use two different types of apple - the cooking apple that has flopped down to a fluffy smoothness plus the eating apple that retains a little bite and texture even after cooking. More About: Apple , Tart
Cooking the Books
2007-11-15 17:13:00 Just a quickie... Watch out for me on Channel 5 (sorry, that's just "Five!", not "Channel 5" - at least they didn't rebrand the channel as "Dave"...) on their new show Cookin g the Books .... I'm not
Passione - a review
2007-11-09 17:27:00 Passione - aptly named - in London's Charlotte Street - a fungal success! More About: Review , Passione
An open lasagna of pheasant
2007-11-06 00:00:00 Is it a lasagna? Maybe it's an open ravioli? Anyway, it's just a quick way of making a lasagna without the white sauce and all that baking. This is a great way of using-up left-over pheasant - particularly leg meat. More About: Open , Lasagna
The Full Kitchen Bookshelf
2007-11-05 14:55:00 I'm trying to compile my full list of cook books - it's going to take a while I think! Here are some to be getting on with... More About: Kitchen , Full , Shelf , Bookshelf
Pheasant with star anise, ginger, noodles and broccoli
2007-11-01 10:13:00 Based largely on a Rick Stein recipe, this is a great way of dealing with a pheasant. While it's all well and good to roast a pheasant in the traditional way, it does tend towards dryness. Here it is kept nice and moist with interesting spicing. More About: Star , Noodles , Broccoli , Ginger , Star Anise
Steak and Ale Pie
2007-10-31 10:05:00 Steak and ale pie is - or at least should be - a stable of the British pub food scene. There are two schools of thought on its making, however. There is the shortcrust pastry school and the puff pastry school... More About: Steak
Halibut with pea puree
2007-10-30 13:50:00 A few months ago now, I had the chance to visit Petrus with a group of colleagues. You may have read my review, where I declared my favourite course to be the halibut with pea puree. I decided this weekend that I would try to recreate it
Venison with pimenton
2007-10-29 22:57:00 Another weekend, another venison recipe. I can't pass it by when it's the same price as beef and looking so lovely on the butcher's slab. This time, I bought stewing venison - now this is a cut that benefits from marinading and gentle cooking...
Lord, Preserve Me
2007-10-23 14:35:00 Why can't I make good jam? Or marmalade for that matter? The taste is usually fine, but my preserves are always too runny, too slack and more like cordial than jam. I've had more success with the booze cupboard though... More About: Lord , Reserve , Serve
Thoughts on Corfu
2007-10-17 14:57:00 Looking across the sea to Albania, I am struck by how bare the hills are there. Brown mountainside, dusted with occasional scrub, topped with heavy white clouds, in stark contrast to teh dark green carpet of olive trees that covers all... More About: Thoughts
Off to Corfu
2007-10-05 01:00:00 We're off to Corfu for a week with my parents. I hope to regale you in a week or so's time with our Corfiot adventures.If you know anything about the food of Corfu let me know...
Pasta with ceps
2007-10-04 01:00:00 The cep is one of the best - and most available - wild mushrooms. Known traditionally in the UK as the penny bun or as porcini in Italy or king bolete in the USA, the Latin name - Boletus edulis - means superior edible mushroom. Cooked with cream... More About: Pasta
My Mum's apple slice
2007-10-04 01:00:00 In praise of the Bramley apple...I think the cooking apple is a peculiarly British thing - most countries tend to cook with eating apples. Here it is in a lovely cakey slice. More About: Apple , Slice
Apple, brie and cobnut salad
2007-10-03 01:00:00 I'm on a diet.Well, sort of. I've cut down on carbohydrates - particularly at lunchtimes, and I've stopped drinking (Monday to Thursday only!). Here's one of my lunchtime salad favourites. More About: Apple , Salad
A kind of bourride
More articles from this author:2007-10-02 01:00:00 The classic bourride is a fish soup-come-stew from the South of France; pungent with garlic it is thickened with aioli rather than cream. This isn't the classic recipe though... 1, 2, 3, 4, 5 |
