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Posts Tagged ‘olive oil’

A few weeks ago I went to the cinema (a rare occurrence for me) to see The Artist before it was too late. Making the most of Orange Wednesday my mum and I headed out to the cinema early to make sure we got our two-for-one tickets then headed up to the cafe/bar to have a drink while we waited (thus totally undoing the saving we’d made on the ticket price!). While ordering a (ahem) pot of tea for two, mum spied an interesting selection of snacks for sale at the bar and decided buy something to try. She plumped for roasted almonds flavoured with lemon and sea salt which were utterly delicious. Crunchy, sharp and savoury – a perfect nibble to go with wine or beer. Or tea. On the walk home talk centred around Jean Dujardin, Uggie the dog and those almonds, at which point two things became clear to me: 1) I had to find a way of making some at home to save coughing up another £2.50 for a handful of nuts; 2) I want a slightly shaggy Jack Russel who follows me everywhere.

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I know I’m very late to the party in buying David Leite’s wonderful book The New Portuguese Table but better late than never eh? Since treating myself last month I’ve been working my way through some Portuguese delights such as a lighter version of mayonnaise flavoured with ginger and corriander and an unusual but delicious milk liqueur. We’ve been through quite a number of eggs, a lot of chorizo and dozens of oranges and enjoyed every recipe. Unfortunately for the UK cook, the recipes all use cups – not a problem if you have a set but it does create more washing up. I’ve been converting to grams as I go so the following recipe is scale-friendly. (more…)

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This is a cracking little recipe from the one and only David Lebovitz. A chef renowned for his sweet dishes, he’s also a dab hand at making simple, savoury ingredients shine. I frequently whip up a jar of feta marinated in olive oil, fresh herbs and chillis to consume over the course of the next few days in salads, on bread or, my current favourite, over baked sweet potatoes. At this time of year you can give it as a gift or keep it on hand for an impromptu nibble when friends come knocking.

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Otherwise known as pasta with garlic, oil and chilli or dinner for when there’s nothing in the fridge. Not that you should wait until the larder’s bare to make this quick-fire supper. This is the epitome of how Italian food makes the most of basic ingredients: the sum is so much more than the individual components. (more…)

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