Herblay, March 15, 2016
Hello everyone. Here in Herblay, we have had six consecutive gorgeous days! And more to come!! Nothing like big blue skies and a warming sun to keep spirits high before it’s officially spring. In anticipation of my favourite season, I thought I’d share this recipe for spring rolls with you. You can make them ahead and keep them in the fridge in plastic wrap or under a damp tea towel (a clean one please) for a few hours.
If you can get fresh crab all the better but if not, use good quality canned. This being one of my ‘flexible’ recipes you can adapt the ingredients to what’s available and what suits your mood. The result should be fresh and light. It is very important to have all your ingredients prepped and ready to assemble.
Herblay, January 17, 2016
To start the new year off, I thought I’d share a recipe that has become a staple here at home. It’s easy and is as good for a crowd as for a romantic dinner for two. I’ve made it with an assortment of seafood for special occasions (see note at the end) but mostly I make it with humble little cockles that I get fresh from our local market. Cockles are cheap, delicious and easy to deal with! You can use canned baby clams too but you’ll miss the wonderful sound this makes when you serve it up. I adore noisy food!
The recipe I based mine on is from my well-stained, well-loved copy of Jamie’s Italy by Jamie Oliver. Here goes. Continue reading
This summer was quite an odd one with more than a few misadventures including, watching our plane to Athens fly over the house without us. Couldn’t leave the cat behind! We thought Lucy was out and about, and looked all over. The stress mounted and we changed our tickets but still no Lucy. Turns out, she was curled up asleep in a bedroom closet. Aye, aye, aye. We had to stay an extra week…..
Yeah, I’m pretty sure I know just how much sympathy is coming my way on that one!
The night before we left, we had a friend to dinner. We’d been busy all day getting the house ready to close up and we had no car during that extra week; so the meal had to be made out of what was left in the fridge and the larder: slim pickings. I also wanted to use up what I could so decided against my usual easy, peasy, roasted peppers.
As luck would have it, a neighbour had dropped by with a couple of kilos of small tomatoes the day before and I had made confit tomatoes with them (also known as sun blush in the UK). Rummaging around, I also found some feta, capers, olives, peppers, onions, a few anchovies, garlic, dill and parsley (but I had to save the herbs for the main course).
Here is the approximate recipe, including how I did the tomatoes.
Herblay, France Hi all, When we got home from London last night there wasn’t much in the fridge. I figured we’d have some kind of pasta and pesto (yes, out of a jar) but was looking around for something to make as a first course. Back to the fridge and there was the solution: peppers! Everything else I needed I was on hand. Forty minutes later-we sat down to some serious yum. Made a day ahead, the peppers taste even better. They add lots of colour to a selection of antipasti if you’re having friends in for Italian. I vary the filling items so everyone has a choice. Although it’s almost impossible to believe, I’ve been told that there are actually people who don’t like anchovies!!! Of course, this recipe is vegetarian and vegan friendly if you leave them out altogether. Bon appetit! Continue reading
Vancouver Hello ladies! Today I’m showcasing one of British Columbia’s finest products: salmon. I went to my fishmonger Daily Catch on Davie Street to see what looked good. I bought an absolutely stunning piece of wild, line caught King Salmon. I decided to make a fresh bitesize appy to share with friends. Continue reading
Today the four of us are happy to share a special post! The nice people at www.aloha.com asked us if we’d be interested in sharing our health and food tips for Spring and it got us thinking… what are we doing for our bodies and minds? With New Years’ resolutions but a faint memory, we decided to make new ones!
In this post each of us shares our Spring resolution accompanied by a recipe that will help to achieve our objective.
We hope that you’ll enjoy this post and that it will encourage you to make a Spring resolution as well. What will you do for yourself in the coming months? Please share!
Hello at last!
First of all, I’m sorry about being absent for so long. This year’s vicious flu knocked me sideways for a while.
I want to share this simple recipe with you because it was an experiment and the results were yummy. Thanks, Beth for taking the beautiful pictures! The first time I made this, when Beth was home, it was without the herbs so you may wonder why you don’t see them in the photo. This dish was super good without them but it reached a whole other level of deliciousness with them.
In France, the fresh scallop season ends in early March. Sadness ensues. This year when their days were numbered, I wanted (needed) something that would taste like spring. And so I discarded my standby scallop recipes and got thinking; something light, lemony and luscious was required.
Here it is. You could make this with any fresh seafood to welcome spring if you can’t get scallops where you are.