I wrote a previous article in an edition of Cranleigh Magazine, where I recounted my memories of September 1943, 75 years ago. Here is a recipe of a standard Sunday Lunch we had in our home. It was the best we could get at the time and consisted mainly of home produced ingredients giving a nutritional well balanced ...
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There are two instances where the smell of food played a part in my upbringing and in my later life: the smell of my mother's home cooked Lasagne and the local coffee shop roasting coffee beans that I could smell on my way to school. I still use my mother's recipe today as a chef and in my own home cooking. Some years ...
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I was asked to suggest some food for people practising sport and having had to feed the “Pompey eleven” for several years, I prepared this three course meal according to the instruction received by the dietitian of the football club then in the second division. The menu consisted of these three dishes: Plain Consommé, ...
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TOMATO SOUP WITH A DIFFERENCE Ingredients 25ml olive oil 25g of Butter 125g thin sliced potatoes 100g white leek finely chopped ½ carrots diced small 1 stick of celery cut small 3 cloves of garlic crushed and chopped 150g red pepper chopped 1x400g tin of chopped Italian tomatoes 30g tomato purée 600ml ...
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May is the first real spring month and the vegetables are plentiful and at a reasonable price. I chose to write a Braised Beef recipe my mother liked making and one my father and I really enjoyed. Serves 4 BRUSCHETTA GRANDE CON PESCE (Italian bread & fish) Ingredients 4 Large slices of bread toasted (or ...
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This month's menu is by Kitty Grosse, a young lady I had the fortune to present with the Ivan March Trophy, awarded by the Craft Guild of Chefs to the winner of the Rotary Young Chef Competition, for pupils aged 11-17 from schools in Surrey, Sussex and Hampshire. Kitty, aged 14, from St Nicolas School in Fleet was the ...
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March is the month of “change”. Spring is on the horizon and it’s time to make a few changes in preparation for all that the new season will bring. Food is an ideal starting point, as new produce comes into season and the mood changes. We now have items of food at our disposal that didn’t even exist when I first began ...
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RISOTTINO ALLA VENEZIANA (Venetian Risotto) Ingredients 120g Italian rice (Arborio/Vialone) 120g small peas 1 medium sized onion, finely chopped 2 sticks of celery, finely chopped 600ml strong chicken Stock, hot 75ml dry white wine 3 bay leaves 20ml olive oil 20g good quality margarine 20g unsalted butter ...
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Last October I went to see my brother in Switzerland where he has a cookery Master class at the local Catering College. He gave me some of his recipes, based on French Cuisine of Escoffier, the Master of modern Cookery. I made a few small alterations so will be able to adapt the recipes for the winter season in ...
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Dreaming of a white Christmas? As Christmas approaches, we’re all dreaming about the fun we’ll have, the presents, the Christmas feasts. Let’s try sharing some of the cheer with those who don’t have so much time to dream about during the holiday season, who might find themselves alone at this time of year, or sat down ...
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