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Category: Food & Drink

Running up an Appetite

Running up an Appetite

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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Used Up Bites

Used Up Bites

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 Tasters

May Tasters

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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Kitty – A New Life in Food

Kitty – A New Life in Food

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 Munchies

March Munchies

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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Facing Up to Food

Facing Up to Food

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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A Change of Palette

A Change of Palette

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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Mmmnn . . . . I Just Love . . . .

Mmmnn . . . . I Just Love . . . .

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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Remembering Friends and Food

Remembering Friends and Food

November is often a month for remembering lost friends, but also the happy times we enjoyed with them. Friends pop up from all sorts of places – whether you make them at school when you’re growing up, you find an unexpected acquaintance at your first job, or you’ve experienced a friendship that blossomed from a chance ...

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Not Going to Waste

Not Going to Waste

At least four times a year I raid the freezer and fridge looking for enough food to use up before the “use by date” and make a meal for my family. Going, going, gone! VEGETABLE SOUP WITH VERMICELLI Ingredients Use a 2 litre saucepan 40g butter or margarine and 10mls of oil 100g potatoes cooked or raw 2 ...

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