This is from Raymond Blanc’s “Cooking For Friends”. It is an excellent cookbook, and thoroughly reliable, one of the few I feel I can cook from when entertaining without a trial run, but then I quite enjoy winging it when cooking sometimes.
The one thing that has survived, and perhaps even enjoyed the floods is the rhubarb. The crown is just proud of the water level so it didn’t rot off, and rhubarb is legendary for its love of water. I remember my father saying that in his experience rhubarb even liked being watered in the rain. He may have been exaggerating a little bit.
We have a family birthday today, and the request has come in for homard (lobster) à l’Amoricaine. I had been to the fishmonger and put in a special order for two live lobsters last week, the other ingredients are lined up, and we are good to go.
There are many versions of course, but this is my family’s, and it is good. We always serve it with a pilaff of white long grain rice, with a little softened onion, and a green salad. If you are lucky there will be some sauce left over, and it is wonderful stirred into good spaghetti.
These are made with buckwheat flour (known as blé-noir, black wheat, or sarrasin in France), and are always served with savoury toppings (or simply with butter, but still as a savoury dish). I have used many recipes over the years, and this has been my favourite for sometime.
In honour of Saint David’s day. Bara brith is the traditional “speckled bread” of Wales, and it is a perfect loaf cake for tea, or breakfast, or just because you want some.
This isnt really a recipe, more a guide. It’s too easy to be a proper recipe. There are really only four requirements; a bird, a brick, some veg and time.
This is not the classic original, but it is a lovely dish.
This easy and delicious dish is based on middle eastern food, the split pea stew being something traditionally found in Persian cookery. The source of this idea was the peerless Claudia Roden, specifically her book Middle Eastern Cookery.
This may or may not be authentic, and it may or may not be South African. I made it as part of our South African meal, and it went down very well indeed. The recipe is a cobble together of various versions found on the internet, and put through their paces in my kitchen. I have no note about where each version came from, except for a scribble saying this was largely based on Georgia’s. So Georgia, whoever and wherever you are, thank-you.