Fish

A Trio of Indian Style Spiced Dishes

I haven’t posted here for more than a year.  The truth is I haven’t really cooked much over this last year.  As many of  you, who follow this blog, will know my dear husband Adrian died last March. He was the reason I cooked. He loved to eat and he loved especially to eat my cooking. I cook for people, I don’t really like cooking for myself.  Not an uncommon problem, maybe some of you  feel the same way too, especially right now?

Anyhow, here we are  nearly a year later, and in this troubled world of Covi19 I find myself once again cooking for people; a fridge full of food and as usual no pre-planned recipes. Frankly I’m in my element, rummaging around in the fridge, being inspired and enjoying feeling useful again.  A few pictures of  my newfound cooking habit have found their way to our various family WhatsApp groups . The general consensus is – please share your recipes. So here you are dear family and friends, in  the coming weeks and months, this blog will post recipes that get the thumbs up from my tasting team at home.  Please enjoy and comment and post your own ideas too.

I am conscious that some of you may, because of Covd19,  be isolating at home and cooking only yourself right now.   Many of my recipes are for families but that doesn’t mean the quantities cant be halved or  that you cant cook the full quantity and freeze the rest for a simple re-heat later on.  I will give tips, cooking to certain points for freezing at the end of the recipes.  If I forget – please do ask by leaving me messages in the contact me area.

Keep safe and Keep well.

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Well that didn’t exactly go to plan: Disaster to Delicious! Herb Cured Smoked Haddock Brandad

Puree of Herb Cured Smoked Haddock

Brandade of cured smoked haddock, Quails egg mayonnaise and sourdough croutons

Cookery bloggers don’t usually tell you about the dishes and the ideas that don’t work out, we have a horrible habit of writing up the successful recipes, giving readers the impression that we never make mistakes, that those delicious ideas we have in our heads always work out as planned. But as any cook will know disasters, and things that don’t quite go to plan happen, perhaps especially for those creatives amongst us who have a tendency to get carried away, inspired by ingredients, flavours and aromas; those of us who dream about how to deconstruct recipes and add our own twist to a dish.

Preparing for the Easter weekend I had one such (luckily not ‘binworthy’) moment with a new recipe idea. It didn’t work out as planed and as I was pondering how to remedy the situation it occurred to me that the thinking process that this time turned a near disaster into something delicious might be worth sharing with you – it might come in handy next time you get caught out with a dish that hasn’t gone quite as expected, encourage you to ask questions about the flavour and texture in order to work out if you could create something that might work, rather bin your efforts too quickly in a fit of pique. Continue reading

Pissaladière

Pissaladiere and Thyme

Oven Ready Pissaladière

 

Pissaladière is a ‘pizza’ originating in Niece. The base is traditionally made with a bread dough however for ease and time it can also be made with a good quality all butter puff pastry.

A delicious combination of sweet caramelised onions and salted  fish on top of a crisp base of buttery pastry. This dish can be served piping hot directly from the oven, warm or cold.  The combination of salt and the lightness of the dish makes it perfect for summer dining – serve with a simple salad and a glass of cool larger or wine. Beetroot and sun-blush tomato salad

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