Birthday Cake in Action for Mr C
Real #DigitalFood in motion
Friday, 18 March 2016
Thursday, 17 March 2016
Wednesday, 16 March 2016
Indian Supper cooked for the crew by #JonTheChef on Tour.
Indian Supper cooked for the crew by #JonTheChef on Tour.
Can you guess the dishes ?
Washed down with Cava ;)
Tuesday, 15 March 2016
Spring is in the Air
Spring is in the Air
With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world.
Flowers are added to foods to provide taste, aroma, and color.
They can be part of a main dish, a salad, or a dessert.
They can be added as a garnish.
Flowers can be incorporated into beverages as flavorings, or used to make teas or wines.
They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.
Some are dried and used as medicinal or culinary herbs.
Flowers are also consumed for subsistence.
Many flowers that are technically edible can be far from palatable.
For best flavor, flowers should be fresh and harvested early in the day.
Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter.
Hat tip maria nasir super post another reason to go to your part of the
World
Originally shared by maria nasir
Do you eat flowers ?
Far more flowers show up on elegantly styled dinner plates than they did a while ago, not just as garnish but as an essential ingredient of the dish .
Come Spring and the first thing I yearn to cook is Kachnaar .
The ones in the pictures came from my own garden as a very pleasant surprise. The plant is still young but we got enough buds to make a meal.
Though I was a choosy eater as a child and particularly avoided many vegetables but the mild, pleasant aroma of Kachnaar always pulled me to the dinning table. I’m sure I eat with my nose first, then with my eyes and finally comes the tasting stage.
Never heard of Kachnaar ?! Well, this deciduous tree of the Bauhinieae plant family is native to South Asia and South East Asia, and is known by many different names …such as Indian Orchid tree, Camel’s Foot Tree and Mountain-ebony.
For cooking we use the young and tender buds of the tree…when the buds open up they can’t be added to a curry. The buds last a very few days, the early days of spring and for this reason Kachnaar is considered a delicacy and sold at a very high price.They have a meaty texture and bitter-sweet taste which is balanced by the generous use of tomatoes and yogurt in the curry.
Want to try Kachnaar Gosht, Bauhinieae Buds in Lamb Curry ?
Here is the link to my recipe :
http://www.foodaholic.biz/kachnaar-gosht-bauhinieae-buds-in-lamb-curry/
#marianasirrecipes
#edibleflowers
With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world.
Flowers are added to foods to provide taste, aroma, and color.
They can be part of a main dish, a salad, or a dessert.
They can be added as a garnish.
Flowers can be incorporated into beverages as flavorings, or used to make teas or wines.
They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.
Some are dried and used as medicinal or culinary herbs.
Flowers are also consumed for subsistence.
Many flowers that are technically edible can be far from palatable.
For best flavor, flowers should be fresh and harvested early in the day.
Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter.
Hat tip maria nasir super post another reason to go to your part of the
World
Originally shared by maria nasir
Do you eat flowers ?
Far more flowers show up on elegantly styled dinner plates than they did a while ago, not just as garnish but as an essential ingredient of the dish .
Come Spring and the first thing I yearn to cook is Kachnaar .
The ones in the pictures came from my own garden as a very pleasant surprise. The plant is still young but we got enough buds to make a meal.
Though I was a choosy eater as a child and particularly avoided many vegetables but the mild, pleasant aroma of Kachnaar always pulled me to the dinning table. I’m sure I eat with my nose first, then with my eyes and finally comes the tasting stage.
Never heard of Kachnaar ?! Well, this deciduous tree of the Bauhinieae plant family is native to South Asia and South East Asia, and is known by many different names …such as Indian Orchid tree, Camel’s Foot Tree and Mountain-ebony.
For cooking we use the young and tender buds of the tree…when the buds open up they can’t be added to a curry. The buds last a very few days, the early days of spring and for this reason Kachnaar is considered a delicacy and sold at a very high price.They have a meaty texture and bitter-sweet taste which is balanced by the generous use of tomatoes and yogurt in the curry.
Want to try Kachnaar Gosht, Bauhinieae Buds in Lamb Curry ?
Here is the link to my recipe :
http://www.foodaholic.biz/kachnaar-gosht-bauhinieae-buds-in-lamb-curry/
#marianasirrecipes
#edibleflowers
Persian Pork and Fresh Date Wok stew.
Persian Pork and Fresh Date Wok stew.
Dates have been a staple food of the Middle East and the Indus Valley for thousands of years.
There is archaeological evidence of date cultivation in eastern Arabia in 6000 BCE.
They are believed to have originated around what is now Iraq, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE.
The Ancient Egyptians used the fruits to make date wine, and ate them at harvest.
There is also archeological evidence of date cultivation in Mehrgarh around 7000 BCE, a Neolithic civilization in what is now western Pakistan.
Evidence of cultivation is continually found throughout later civilizations in the Indus Valley, including the Harappan period 2600 to 1900 BC
In later times, traders spread dates around South West Asia, northern Africa, and Spain.
Dates were introduced into Mexico and California by the Spaniards in 1765, around Mission San Ignacio.
A date palm cultivar, known as Judean date palm is renowned for its long-lived orthodox seed, which successfully sprouted after accidental storage for 2000 years.
This particular seed is presently reputed to be the oldest viable seed but the upper survival time limit of properly stored seeds remains unknown.
Fossil records show that the date palm has existed for at least 50 million years.
Saturday, 12 March 2016
Friday, 11 March 2016
Japanese Carving Axe bespoke, hand forged made for me by alchemist
Japanese Carving Axe bespoke, hand forged made for me by alchemist
Jimmy the Blacksmith from the Highlands.
300 year old Yew handle with Wild cherry wedges.
Axe head made from Second World war spade shovel.
What a delight to use new hardware, upgrade software for da Chef ;)
Turf roofed Motorway service station Gloucester.
Turf roofed Motorway service station Gloucester.
Wow such an improvement to your normal motorway pitstop.
Is promising that it will host no chain coffee shops, fast-food joints, gambling machines, or – that most curious of motorway rest area attractions – driving video games.
Instead the service station, owned and operated by a family firm, promises to be a showcase for artisanal products and will be working with 130 suppliers based within 30 miles of the site and another 70 from the wider south-west of England.
If not a gastronomic destination in itself, it will at least be a place where the fan of good food will not be horrified by soggy chips, mass-produced coffee and chain-store sandwiches.
The project also has a charitable arm called Gloucestershire Gateway Trust to make sure the business provides good jobs and to plough money into local social regeneration schemes.
It already claims to have created new jobs for 150 people, many of them from the more deprived areas of Gloucester, which were specifically targeted by recruiters. The service station will donate a percentage of its profits to the Trust – an estimated £10m over 20 years – to spend on community projects
Sarah Churchill, who will supply the jam she bubbles in a copper pot in her Gloucester kitchen, said Britain's motorway travellers deserved more than what was provided at most services. "I remember holidays in France where you would be wide-eyed at the food on display at service stations. It's very different in general here."
The chance to supply the service station is a huge boost for the likes of Churchill, a one-woman operation who was this week celebrating a gong for her
Blaisdon red plum jam, made with fruit from a traditional unsprayed orchard. "It's a real boost for me. They have told me they will be my shop window. Gloucestershire producers need this sort of exposure."
Deborah Flint, who runs Cinderhill Farm in the Forest of Dean with her husband Neil, will be supplying sausage rolls and pasties. She said: "We're a tiny farm, a smallholding, just eight acres.
"We have been selling at local farmers' markets so we didn't have much hope when we turned up in our battered old van with straw hanging out the back to show them our produce."
But the buyers liked what the Flints were offering. The pair have already taken on a new worker to meet demand and there has been a knock-on effect for their suppliers. "Lots of people are doing well out of this," said Flint.
The Gloucester services is intended to expand and develop the concept. It also looks strikingly different to other service stations, featuring Cotswold stone walls and a grass roof on its main domed building. There will eventually also be a lake and beehives so honey can be produced on site.
Its first phase opens on the northbound carriageway on Wednesday and work has begun on a southbound site.
While artisanal food is the main selling point, the service station also says it will offer hearty motorway restaurant staples such as fish and chips, pizza and steak and ale pies – but all produced freshly in one of the site's three kitchens.
Sarah Dunning, chief executive of Westmorland Family, said: "We believe proper food matters. So we serve it where you would least expect it – on the motorway. Local food shouldn't be considered the preserve of a handful of high-end shops. It should be at the heart of everything we make and eat."
The Parsnipship, a favourite at markets and festivals in the south-west, will be supplying food such as its
Briezy peazy pie "a marriage" of brie, peas and lemon with a nettle leaf pastry"
Wow such an improvement to your normal motorway pitstop.
Is promising that it will host no chain coffee shops, fast-food joints, gambling machines, or – that most curious of motorway rest area attractions – driving video games.
Instead the service station, owned and operated by a family firm, promises to be a showcase for artisanal products and will be working with 130 suppliers based within 30 miles of the site and another 70 from the wider south-west of England.
If not a gastronomic destination in itself, it will at least be a place where the fan of good food will not be horrified by soggy chips, mass-produced coffee and chain-store sandwiches.
The project also has a charitable arm called Gloucestershire Gateway Trust to make sure the business provides good jobs and to plough money into local social regeneration schemes.
It already claims to have created new jobs for 150 people, many of them from the more deprived areas of Gloucester, which were specifically targeted by recruiters. The service station will donate a percentage of its profits to the Trust – an estimated £10m over 20 years – to spend on community projects
Sarah Churchill, who will supply the jam she bubbles in a copper pot in her Gloucester kitchen, said Britain's motorway travellers deserved more than what was provided at most services. "I remember holidays in France where you would be wide-eyed at the food on display at service stations. It's very different in general here."
The chance to supply the service station is a huge boost for the likes of Churchill, a one-woman operation who was this week celebrating a gong for her
Blaisdon red plum jam, made with fruit from a traditional unsprayed orchard. "It's a real boost for me. They have told me they will be my shop window. Gloucestershire producers need this sort of exposure."
Deborah Flint, who runs Cinderhill Farm in the Forest of Dean with her husband Neil, will be supplying sausage rolls and pasties. She said: "We're a tiny farm, a smallholding, just eight acres.
"We have been selling at local farmers' markets so we didn't have much hope when we turned up in our battered old van with straw hanging out the back to show them our produce."
But the buyers liked what the Flints were offering. The pair have already taken on a new worker to meet demand and there has been a knock-on effect for their suppliers. "Lots of people are doing well out of this," said Flint.
The Gloucester services is intended to expand and develop the concept. It also looks strikingly different to other service stations, featuring Cotswold stone walls and a grass roof on its main domed building. There will eventually also be a lake and beehives so honey can be produced on site.
Its first phase opens on the northbound carriageway on Wednesday and work has begun on a southbound site.
While artisanal food is the main selling point, the service station also says it will offer hearty motorway restaurant staples such as fish and chips, pizza and steak and ale pies – but all produced freshly in one of the site's three kitchens.
Sarah Dunning, chief executive of Westmorland Family, said: "We believe proper food matters. So we serve it where you would least expect it – on the motorway. Local food shouldn't be considered the preserve of a handful of high-end shops. It should be at the heart of everything we make and eat."
The Parsnipship, a favourite at markets and festivals in the south-west, will be supplying food such as its
Briezy peazy pie "a marriage" of brie, peas and lemon with a nettle leaf pastry"
Thursday, 3 March 2016
Lemongrass and Ginger Infusion with a shot of Tequila.
Lemongrass and Ginger Infusion with a shot of Tequila.
Perfect Afternoon tea at the http://thebristolian.co.uk/ cafe.
My new cafe on the doorstep :)
Superb breakfast menu till 3pm
#Bristol #Cafe
Tuesday, 1 March 2016
Hoy Mang Poo Half shelled mussels fried with lemongrass, Thai sweet basil
Hoy Mang Poo Half shelled mussels fried with lemongrass, Thai sweet basil
and chillies with lime and chilli sauce.
Classic Margarita to drink a great pairing.
Super food @ http://www.sabaiaberdeen.co.uk/
Amazing atmosphere and water bubble lighting features .
#Restuarant #Sabai
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