Monday 30 September 2013

Ingredients:: Porcini + Shiitake

I find myself wondering about the origin and source of some of my favourite food ingredients (if there's ever such a thing). When my curiosity is suitably piqued, I research the ingredients for a better understanding of their benefits to health and overall well-being. So from time to time, I will be sharing some interesting findings with you as they relate to my personal experiences - especially in my recipes.

For my first posting in this category, I have selected 2 ingredients that are probably high up on my ten favourite ingredients list. 

Porcini Mushrooms - Boletus Edulis


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Porcini
Grown wild across a wide range of habitats - from Northern Scandinavia, Southern Italy, North America and Mexico.

Wednesday 25 September 2013

Sea Bass Parcel with Kale and Mushroom Pile

Another post and another seafood serving. I might as well be a pescetarian - which I am not - but its just that lately I have been drawn towards lightly filling meals. So this is another recipe in which I drew alot of ideas and inspirations from several sources. Meaning that I have had to fine tune it over time to finally arrive at this recipe that I have now stuck with.This is a go to meal I happily resort to after a hard day's grind. I hope you enjoy trying this yourselves.

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Friday 20 September 2013

My Autumnal Recipe - Prawns and Shiitake Mushroom Risotto



I looooveee risotto!!!!! Did I mention that I love risotto? It is probably one of my favourite dishes. And that is really saying something considering that my relationship with my foods makes me an "in the moment kinda girl". Meaning that I have to eat what I crave, and not just whatever is available to eat. This can be such a pain because most of what I crave involves cooking; I am not sure if this is peculiar to me or if I am just high maintenance:-). Now cooking is one of my favourite things to do, but not when I am starving. Can be quite distracting. So with a risotto, I am guaranteed a wholesome and tasty meal at the appropriate time. The best thing though is the versatility of the ingredients that can be used such that it can be eaten throughout the year while making the best use of seasonal findings.
And now with summer gradually fading away for another year, my prawn and mushroom risotto comes to life (alot) in my kitchen. #Delizioso.

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Tuesday 17 September 2013

Friday Nights Living - Prawn Pot

Everyone, once in a while, get those crazy weeks that you weren't sure you would make it through; so that come Friday the only thing you look forward to is a cosy night-in as the start up plan for your weekend.
Personally, I have a list of things I usually put together (a bit like a recipe) to make it my perfect evening. 

My list normally goes like this:-

  • Pyjamas 
  • Trashy Friday night telly
  • Food + Vino
In no particular order, but simple enough as I believe that there's great satisfaction to be gained from the simplest things. 

Now I do love to snack as much as the next person, but since my plan was to gradually unwind for the weekend, I always decide to cook. Cooking for me is soothingly therapeutic. And the end result is my prize! 

The meal of the night was made from a recipe that quite frankly I sort of fashioned out by picking up ideas from different sources, but I think credit has to mainly go to a family owned Portuguese restaurant I visited a a couple of years back somewhere in South London. Such a shame I can't remember where it was exactly. To be honest, I have never known what to call it so I decided to go with "Prawn Pot". All I know is that it never fails to hit the spot for me.

Now since time is always of the essence, I always buy my prawns fresh before cleaning and freezing them for times like this. No one got time to be gutting prawns on a Friday night :-).


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Friday 13 September 2013

Speciality & Fine Food Fair 2013 - The Experience

Even though this was my 3rd year of attending the exhibition, I still felt like a kid in a candy store - rearing to explore as soon as I walked through the doors.
However, learning from the experiences of previous years, I carefully planned my routes this year to ensure I touched base with exhibitors of interest.

For the sake of my sanity, I decided to try sticking with a theme this year - TEAS & HERBAL INFUSIONS. Unsurprisingly, I found myself distracted by some other tempting offerings along the way.



Speciality & Fine Food Fair 2013
Flora Tea
In the very competitive Tea market, Flora Tea have really found a creative niche to establish themselves.