tag:blogger.com,1999:blog-35404181110033913472024-03-13T12:15:30.068+00:00Cornflower KitchenAnonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-3540418111003391347.post-10591933084321329952013-02-26T16:36:00.001+00:002013-02-26T16:36:35.158+00:00Families are a lot like apple and blackberry crumble - sweet, fulfulling, made with love... and often not quite perfect, but who's complaining This is an old one (but many of the good things often are). <br />
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On the cusp of a papal conclave, it also seems appropriate to quote from a Pope. <br />
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<span style="font-family: Arial;">As the family goes, so goes the nation and so goes the whole world in which we live.</span><br />
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<span style="font-family: Arial;">JOHN PAUL II, London <i>Observer,</i> Dec. 7, 1986</span></div>
Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com2tag:blogger.com,1999:blog-3540418111003391347.post-51199020846483609222012-08-17T11:30:00.000+01:002012-08-17T11:30:02.396+01:00Losinj... Croatian pastries and a BBQ in the woods<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Burek, filled with spinach and soured cheese</td></tr>
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Losinj, an island in Istria, in the North of Croatia, was our final stop before our trip back to London (for the Olympics!!!) via Pula.<br />
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There seems to be a divide in Croatian cuisine that I've experienced whilst traveling up the country.One the one hand, fresh fish are in abundance and there is a clear Italian and meditterabnean influence (with Pizzas and pasta dishes, plus the use of garlic, capers and aubergines). However, there's also a clear Eastern European influence.<br />
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You may remember my reference to 'Sarma' and 'Burek' in my <a href="http://www.cornflowerkitchen.blogspot.com/2012/06/belgrade-on-bicycle.html" target="_blank">post on Serbia</a> a couple of months ago and their love of flaky pastries, filled with soured cheese. I found the same in Croatia. My favourite were these 'Burek' (same name as in Serbia too), which where filled with spinach and cheese and rolled tightly before baking. The perfect cheap snack. <br />
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In addition to gorging on Burek, I did manage to light up the BBQ once again on Losinj - a quiet island, frequented by a multitude of German and Austrian campers. We stayed on what is probably one of the largest campsites in Croatia (Camping Cikat) but somehow still managed to find ourselves a secluded spot in the woods, a short walk from the clearest sea I have ever seen. <br />
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It's amazing the variety of food you can cook on a BBQ - it's not just for grilling sausages. Given we were camping in a wood, I thought that a simple dish of mushrooms and garlic on toast (served with local red wine) would be appropriate. <br />
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Sadly, this post marks the end of our Croatian trip, and the end of our European adventure as a whole.<br />
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However, the summer does not end here. <br />
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Last week we flew back to London in time to watch the women's pairs rowing final (well done Helen and Heather, go Team GB!).<br />
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We are now on a different continent (Asia!) and over the next few weeks I will be posting about the sights, smells and tastes of the next leg of our adventure - in Hong Kong, Kuala Lumpur, Bali and Singapore.<br />
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Please let me know if you have any recommendations! <br />
<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com2tag:blogger.com,1999:blog-3540418111003391347.post-84969558420682169132012-08-14T11:30:00.000+01:002012-08-14T11:30:01.614+01:00Hvar - the Pakleni islands and a hidden fish restaurant (Pansion Tonci)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Our mode of transport for the day</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The water around Hvar (even in the harbour) is so clean and crystal clear that it is a magnet for sea urchins. Mind where you step! </td></tr>
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Hvar Town, another old walled city on a Dalmatian island in the South of Croatia is a yachting and backpackers paradise. Turquoise waters, bars lining the harbour front and right round the coast, plus endless opportunities to explore hidden bays and discover bars, restaurants and beach clubs in seriously secluded locations.<br />
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That's exactly what we decided to do when we hired a boat for the day and left the main island in search of a fisherman's shack on one of the Pakleni Islands (Palmizana) where we could indulge in a lot of fresh seafood.<br />
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Unfortunately the sea was slightly more choppy than we expected. And the island we were heading to was a little further away that anticipated. We had a few hairy moments getting to the island (and managed to wash the boat onto the rocks at one point), but eventually made in there unscathed.<br />
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Determined to find our fish, we ventured inland, and spotted the sign to Pansion Tonci, along with a fish skeleton picture. Divine intervention. <br />
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This family run restaurant is just set back from the beach, on the Hvar-side of the island, and offered a selection of grilled fish, caught that morning (we didn't get a choice on what kind of fish we were served, it was just whatever was landed that day), capers from the mainland, olive oil from their own groves and white wine they had made themselves from their own vineyard behind the house.<br />
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There was even a hammock available for a quick sleep after our meal, before we headed back to Hvar (which was incidentally a very scary trip back given the waves had grown significantly since we left Hvar harbour that morning).<br />
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This meal has been one of the highlights of the whole trip so far. Definitely worth nearly capsizing for. <br />
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<tr><td class="tr-caption" style="text-align: center;">Homemade fish pate</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Anchovies with local capers and olive oil from the garden</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pansion Tonci's own white wine... this is a fresh, new wine and only lasts for one season. We were told at the end of the Summer, they have a big party to finish off what is left in the barrels </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Deep fried courgette</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grilled Barracuda</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Homemade apple cake to finish off the meal</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Quick post-meal siesta</td></tr>
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Next stop, the Istrian islands and Losinj.<br />
<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-64155193832717279492012-08-10T11:30:00.000+01:002012-08-10T11:30:03.464+01:00Korcula... getting excited about the wrong kind of arancini<div class="separator" style="clear: both; text-align: center;">
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A quick (4 hour) ferry ride from Dubrovnik and we arrived in Korcula, a sleepy and much quieter town than the hustle and bustle of the city we had just come from. We stayed in an apartment right in the centre, a short walk from the old city walls. <br />
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The food in Korcula is, as you might expect, heavily fish-focused. However, there does seem to be a stronger Italian influence than we experienced in Dubrovnik. Pizzas and pasta and bruschetta aplenty here. <br />
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<tr><td class="tr-caption" style="text-align: center;">Bruschetta with garlic, tomato and anchovies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nearly at the end of our European adventure but this glass is definitely half full...</td></tr>
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Another great speciality in Korcula (and one I sadly have no photos of)
is arancini. You may have seen my post about the s<a href="http://www.cornflowerkitchen.blogspot.com/2012/07/sicilian-street-food.html" target="_blank">tart of my arancini obsession in Sicily</a>. Unfortunately, my joy at seeing the word 'arancini' on a sign and racing into a shop to buy a delicious stuffed rice ball was short lived. Arancini in Korcula it turns out, are actually a version of candied orange peel. Sweet and delicious, but not the savoury snack I had anticipated. <br />
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After a few days of serious pizza-eating and soaking up the sun in Korcula, on to Hvar...Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-47027209393220479332012-08-08T11:48:00.001+01:002012-08-08T12:05:08.074+01:00Exploring Croatia ... Dubrovnik, Scampi buzara and KameniceThis is the first of a series of posts on Croatia, starting with Dubrovnik - the scenery, the cities, and of course, the incredible food.<br />
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We arrived in Dubrovnik at 7am on the overnight ferry from Bari. If you are planning the same, there is a bus that runs from the port straight to the edge of the old town's city walls. We decided to walk, which was probably the wrong choice given the heat and the weight of our backpacks. <br />
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Dubrovnik itself is a cruise tripper's magnet. Between 9am and 4.30pm each day, the city is crawling with trails of tour guides, holding umbrellas and followed by a legion of sticker-toting day trippers.<br />
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That said, it's a beautiful and compact old city and one we explored every inch of on foot and by kayak (to get the best views of the city walls).<br />
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<tr><td class="tr-caption" style="text-align: center;">A glass of wine in the sunshine on the edge of the city walls</td></tr>
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One of the things I found the hardest about Dubrovnik was finding truly local, good quality cuisine. Many of the restaurants in the old town offer hiked up 'tourist menus'. However, we found a real gem... Kamenice on one of the old squares (<span rel="v:address"><span dir="ltr"><span class="street-address">Gunduliceva Poljana). </span></span></span><br />
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This informal restaurant has a number of tables outside (none inside) and they are always packed with tourists and locals alike. They are renowned for their calamari, their black risotto with cuttlefish, their mussels and their 'scampi buzara' - a local speciality of langoustines with white wine, tomatoes, garlic and onions.<br />
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This is probably one of the best places you can eat in Dubrovnik - if you can get a table. Piles of steaming shellfish, fantastic atmosphere on one of the city's oldest squares, and an unexpectedly small bill at the end of your evening. <br />
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<tr><td class="tr-caption" style="text-align: center;">Patrolling for dropped shellfish at Kamenice</td></tr>
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Next stop, Korcula.Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com1tag:blogger.com,1999:blog-3540418111003391347.post-55753611610944957922012-07-26T11:00:00.000+01:002012-07-26T11:00:03.397+01:00The Deep South - Puglia, Basilicata, Calabria and 'cucina povera'The food in this region of Southern Italy is often referred to as 'cucina poverta'.. literally 'poor man's food'.<br />
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Pasta made without eggs, bread made from hard durum wheat and greens gathered from the hedgerows. This is what makes Southern Italian food so welcoming, hearty and filling.<br />
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In the past few days we've eaten orecchiette pasta with wild horseradish in Matera - one of the oldest settlements in the world where the houses are built into caves; pureed fava beans and bitter chard in Alberobello - a village seemingly built for dwarfs where all the little white buildings have perfect conical stone roofs; and riso, patate e cozze (rice, potatoes and mussels, another classic regional dish) in Polignano a Mare - a town perched on the clifftops.<br />
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<tr><td class="tr-caption" style="text-align: center;">Matera - 46 degrees in the late afternoon. The cave dwellings are nice and cool though </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Homemade pasta with wild horseradish (nose-burning!) at Le Botteghe in Matera</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Polignano a Mare </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">riso, patate e cozze</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Alberobello</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pureed fava beans with bitter chard and lashings of olive oil </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Orecchiette with tomatoes and ricotta forte - strong, aged ricotta </td></tr>
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The seafood in this region is of course outstanding too. And I ate a whole octopus in Bari.<br />
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One of the highlights of the trip through South Italy for me though has been stumbling across a side street in Bari where a team of old ladies were making fresh pasta outside their houses, to cater for the local restaurants. They were kind enough to let me take pictures - and get a few tips on technique as they proudly showed me how they made orecchiette by hand.<br />
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Next stop... Croatia...Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-25407326032438502192012-07-24T11:00:00.000+01:002012-07-24T11:00:09.547+01:00The Amalfi Coast - a quick detour for Spaghetti alle VongoleThe title of this post says it all really. I love the Amalfi Coast, I love spaghetti, I love clams.<br />
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I managed to get in a plate of spaghetti alle Vongole in Amalfi after arriving by train, bus, hydrofoil and ferry to Salerno via Lipari, Messina and Villa San Giovanni. It was worth it. <br />
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<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-7750627138482132342012-07-22T11:00:00.000+01:002012-07-22T11:00:01.017+01:00Farewell to Sicily - an ode to the land of plentyWe are leaving Sicily with heavy hearts and even heavier bellies. The food here is incredible. The freshest seafood, purple shining aubergines, juicy sweet peaches and the best citrus fruits I have ever tasted. I will miss the freshly squeezed juice available on every street corner.<br />
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I bought capers on the Aeolian Island of Stromboli (which also happens to be an active volcano, see picture I took from a boat below!) to make a Sicilian classic - caponata on the BBQ (I know traditionally it's not technically made on a BBQ but that's all I have to hand and the aubergines did taste wonderfully smokey after being char grilled before being added to fresh tomatoes, charred red peppers, garlic, red wine and capers). This accompanied the freshest tuna steak - also done on the Barbie - straight from the fisherman in Lipari...<br />
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And here are some more pictures of Sicily and the beautiful Aeolian islands of Stromboli and Panerea... including an eruption...<br />
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<tr><td class="tr-caption" style="text-align: center;">Smoked swordfish and tuna carpaccio, Granduca terrace, Taormina</td></tr>
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Next stop, Southern Italy. Our aim is to get across to the Adriatic coast as easily as possible. Watch this space.Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-52998478120329119712012-07-19T11:00:00.000+01:002012-07-19T11:00:00.840+01:00Finding La Dolce Vita on the Aeolian IslandsAs well as the ultimate street snacks, the Sicilians have also perfected the art of pastry. Like me, they have a very sweet tooth.<br />
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I can't believe I've never tried a cannoli until now. Pastry tubes, filled with a sweetened ricotta and often flavoured with chocolate or pistachio.<br />
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We hired a moped for a near-death ride into Lipari from our campsite in order to pick up an array of sweet treats from the best 'pastriccerie' on the Aeolian islands - Bar Pasticceria Subba on Lipari. Totally worth battling oncoming Italian drivers on the narrow winding roads for these...<br />
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<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-44910524614509422982012-07-18T11:00:00.000+01:002012-07-18T11:00:12.055+01:00Sicilian street foodI have found a new obsession - arancini. Balls of rice, stuffed with ragu or prosciutto and oozing mozzarella. Coated with breadcrumbs and deep fried. Utterly addictive and delicious. And so cheap too - the Sicilians have perfected the ultimate street food snack. I cannot handle how much I will miss these.<br />
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<tr><td class="tr-caption" style="text-align: center;">Arancini with ragu and a freshly squeezed orange juice. At Taormina on the Sicilian mainland with a view of Mount Etna</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Arancini with prosciutto on the Aeolian island of Panerea</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-72502753110260071332012-07-06T11:30:00.000+01:002012-07-06T11:30:02.597+01:00Catania, Pasta Norma, Mount Etna, and my first swordfish auctionCatania, at the base of Mount Etna, is a vibrant city bursting with life. The Catanian motto is apparently Carpe Diem (seize the day), very apt if you are living at the base of one of the world's most active volcanoes.<br />
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From the cafes surrounding Piazza Del Duomo (a UNESCO world heritage site), which serve incredible lemon-scented cornetti, wild strawberries and ricotta-filled canolli, to the bustling La Pescheria (the daily fish market), Catania's warmth, friendliness and spirit is intoxicating.<br />
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La Pescheria is something that cannot be missed. The catch of the morning is paraded by the local fishermen in front of the locals and restaurateurs. Whole swordfish are gutted and filleted in the square and auctioned off by weight. Clams, mussels, oysters, eels, prawns, squid and the largest selection of fish I have ever seen is on offer.<br />
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As well as the sights and sounds of the fish market, we were told not to leave Catania without tasting a traditional Pasta Norma - a dish that is meant to symbolise Mount Etna; tomatoes resemble the molten lava flowing down the sides, the dark skins of the aubergine are said to be the solid pumice, the snowy peaks are represented by crumbled, salted ricotta and the basil on top is the grassy slopes.<br />
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We ate Pasta Norma at Trattoria di De Fiore. A family run restaurant that served the most incredible homemade pasta I have ever eaten. A must if you are visiting the city. No photos of this I'm afraid. It was devoured too quickly. <br />
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Next post... discovering Taormina and my arrancini obsessionAnonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-1822134014472229212012-07-03T15:49:00.002+01:002012-07-03T15:50:21.796+01:00Cefalu, Finale di Polina and the christening of the BBQAfter two nights in Palermo, soaking up the city atmosphere, we headed East, along the coast by train to Cefalu. <br />
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Pronounced Che-fal-oo, this village is perched above the sea and is the antithesis of Palermo. Winding narrow streets, small fishing boats bobbing in the harbour, and a thriving cafe culture.<br />
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We only spent a couple of hours there before hopping on a bus that was headed towards Finale di Polina and our camping base of Rais Gerbi for the next few days.<br />
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The guidebooks I read before coming to Sicily, and the locals we have spoken to along the way, have seemed incredulous that anyone would want - or be able to - back pack through Sicily and Southern Italy due to the high cost of hotels, and the apparent total lack of coherent infrastructure. I have to say I totally disagree. Yes the 40 degree heat can make it a bit tricky to lug a back pack around a city, avoiding speeding mopeds, and the trains, ferries, buses and hydrofoils are somewhat sporadic. But that makes a perfect recipe for travelling... we are having to be totally flexible with our timings, which has meant we have discovered things we would not have done had we already had transport arranged (our impromptu trip round Cefalu for example).<br />
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When we checked the directions to the campsite before we arrived in Sicily, it mentioned that our base was just a few kilometres from Cefalu. We thought that would be fine to walk However, with heavy back packs, 37 degree heat in the shade, and the fact that it was midday when we arrived, meant we decided to hop on a bus instead. It was lucky we did... 35 minutes drive later, we arrived at the campsite.<br />
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Rais Gerbis is situated just outside Finale di Polina - a small village on the sea, with the main town (Polina) perched on the towering cliffs a mile or so behind the water. We had the camping terraces virtually to ourselves and our own plot right by the waters edge. Turquoise waters, an incredible vista from our tent, a short walk to the swimming pool and the sea, plus the fact that we had our own little private paradise meant we could ignore the ants eating our ankles as we set up camp. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The view from our terrace</td></tr>
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The campsite shop was well stocked with local Prosciutto, mozzarella, freshly baked bread and Sicilian red wine made from the local Nero D'Avola grape. After a 10 minute walk into the village we returned with vine tomatoes, a bag of ripe fragrant peaches, zucchini and a bag of fresh gnocchi. The perfect meal to christen our BBQ:<br />
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<i><b>Fresh gnocchi with mozzarella, zucchini and a chargrilled tomato and Nero D'Avolo sauce...</b></i><br />
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<i>Ingredients:</i><br />
<ul>
<li><i>1 pack fresh gnocchi</i></li>
<li><i>half a courgette, sliced on the diagonal</i></li>
<li><i>1 ball of mozarella, diced </i></li>
<li><i>3 x large tomatoes, cut in half</i></li>
<li><i>splash of red wine </i></li>
</ul>
<i>To start, make sure you get your BBQ nice and hot! Char grill the courgette slices, then divide between two plates, with the diced mozzarella. Bring a pan of water to the boil and while it's heating up, place the tomatoes on the BBQ, skin side down, until they start to bubble. Turn over and grill for a further 5 minutes until soft and charred. </i><br />
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<i>Add the gnocchi to the pan and cook for 2 minutes until soft. Remove and divide between the two plates. Return the pan to the heat, add a splash of oil, the charred tomatoes and the red wine and reduce for 5 minutes. Spoon the sauce over the gnocchi and eat... preferably with a glass of red and a great view. </i><br />
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Next post... Catania, Pasta Norma, Mount Etna and the most incredible fish market and swordfish auction! <br />
<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-14991799746748275782012-07-01T18:58:00.000+01:002012-07-01T18:59:30.545+01:00The first taste of Sicily... PalermoPalermo, the first stop on our European adventure. This city is hot, dusty and - despite being the grandest city in Europe in the 12th century (thank you Lonely Planet) - its grandeur has now faded. The splendour of its past now decayed and crumbling. <br />
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However, despite the crazed motorists and, from what we saw, a lack of the cafe culture we were expecting, this city does have its charms. You just have to search a bit harder for them.<br />
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We stayed in a run down palazzo, with twin beds and a shared bathroom, just off the main street - Via Maqueda. Our room overlooked the tail end of the Mercato Ballero... a crowded, bustling market selling Pecorino, peaches and whole swordfish - decapitated and sliced for customers on the spot. My favourite place in the city. <br />
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While Palermo does have its charms, especially for the architecturally-aware (which is not me), we were glad to get out of the relentless heat and on to our next stop... Cefalu and the coast, our tent and a Sicilian BBQ recipe... to be continued!<br />
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<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-68847901980546455152012-06-25T23:17:00.001+01:002012-06-25T23:17:35.844+01:00Summer in the Alps... and a little bit of newsWe have spent the last couple of weeks enjoying the calm of the Alps in the summertime. Flower-carpeted, snow-capped mountains, the sound of cow bells, village markets, scorching sunshine... <br />
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Tomorrow morning, we will be leaving for our summer adventure - with a backpack, tent and BBQ. And of course armed with my camera. We have a flight to Palermo in Sicily at 6am, and a flight back from Pula in the North of Croatia six weeks later.<br />
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Because of this, for the next few weeks, this blog is likely to be rather photo heavy, starting with a flavour of the Alps...<br />
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<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com1tag:blogger.com,1999:blog-3540418111003391347.post-52682018045926525612012-06-05T15:16:00.000+01:002012-06-05T15:16:27.267+01:00Belgrade on a bicycleBelgrade, Serbia. A place that surprised me. Surprised me as I had assumed it would be a concrete city. Yes, there was a lot of
concrete (and many reminders of the Nato bombing of 1999, see photos
below), but it's also a city of culture, history and beauty - both natural and man-made.<br />
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Belgrade is built on a hill on the confluence of the Danube and Sava rivers and has therefore been a city of geographical importance for the many civilisations who have fought over it for centuries... the Romans, the Ottomans, the Austro-Hungarians, and - more recently - as the capital of Yugoslavia until its dissolution in 2006.<br />
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It's not surprising then, given its rather colourful past, that Belgrade is a city of such evident divisions. The concrete communist buildings and wide avenues of New Belgrade are a stark contrast against the impressive facades of Stari Grad (Belgrade's Old Town), Skadarlija (the Bohemian district) and the historical reminders of Belgrade's Austro-Hungarian past (the impressive and crumbling Kalamegdan Fortress).<br />
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We decided the best way to experience the concrete jungle of New Belgrade was to hire a local guide (a 26 year old history student who clearly remembers the day Nato started bombing the city) and set off on a six hour tour of the area by bike. While the old part of Belgrade, including the Kalamegdan Fortress, is situated on top of a hill, New Belgrade is surprisingly flat. It's also unsurprisingly grey, pretty barren, and styled in a brutalist, communist fashion.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aQUE_LEj9ls/T84K62Ct5dI/AAAAAAAAAwM/iVJFUQO2DXI/s1600/DSC_0945.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-aQUE_LEj9ls/T84K62Ct5dI/AAAAAAAAAwM/iVJFUQO2DXI/s640/DSC_0945.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cycling past the Genex Tower in New Belgrade</td></tr>
</tbody></table>
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That said, we did get to see historical landmarks including the Hotel Yugoslavia, where the Queen once stayed, and the Genex Tower. These sites are impressive, but a little reminiscent of a post-apocalyptic zombie movie. Crossing the river to Old Belgrade though, through the sculpted lakes by the Sava River, is something completely different. The beautiful old cobbled streets, local Austro-Hungarian restaurants and river-side cafes of Zemun are definitely worth a visit. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-h55JBDwnTwY/T84LO27tuhI/AAAAAAAAAwU/NAyGRawtbx0/s1600/DSC_0939.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-h55JBDwnTwY/T84LO27tuhI/AAAAAAAAAwU/NAyGRawtbx0/s640/DSC_0939.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The concrete columns of the Genex Tower - the top was supposed to be a revolving restaurant when it opened in 1977</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-takQ8x6j3C8/T84LXHMFiaI/AAAAAAAAAwc/btgOKvGsYbk/s1600/DSC_0962.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-takQ8x6j3C8/T84LXHMFiaI/AAAAAAAAAwc/btgOKvGsYbk/s640/DSC_0962.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect setting for a zombie movie - the Hotel Yugoslavia. Diectly hit by two Nato missiles in 1999, it is soon to be developed into a luxury hotel, shopping and residential complex</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vW9KTUzrRlI/T84NLXUJB0I/AAAAAAAAAxw/rtYZwnp-3kA/s1600/DSC_0935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-vW9KTUzrRlI/T84NLXUJB0I/AAAAAAAAAxw/rtYZwnp-3kA/s640/DSC_0935.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the bike ferry across the Sava River to New Belgrade </td></tr>
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My favourite area of Belgrade though was one particular street - Skadarlija, the Bohemian Quarter of Stari Grad. This street is sloped, cobbled, and filled with local restaurants - each with bands singing traditional Serbian folk songs. This is a place for eating, people watching and drinking Serbian beer and plum brandy.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JCpDDm4pysM/T84Lf25RKyI/AAAAAAAAAwo/AsVi2pazGxA/s1600/DSC_1103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-JCpDDm4pysM/T84Lf25RKyI/AAAAAAAAAwo/AsVi2pazGxA/s640/DSC_1103.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Bohemian Quarter of Skadarlija</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sieQT6icrMw/T84L8j4g9AI/AAAAAAAAAw4/SRGEwjUVfSA/s1600/DSC_0974.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-sieQT6icrMw/T84L8j4g9AI/AAAAAAAAAw4/SRGEwjUVfSA/s640/DSC_0974.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pit stop - local Serbian beer</td></tr>
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However, many of the Government buildings in Old Belgrade, where the Police headquarters once stood, are now dramatic reminders of the city's fairly recent tumultuous past. Life goes on around these missile-hit piles of bricks as usual, but they act as stark memorials to the old days of Yugoslavia.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7dJ1YIRncKk/T84OVnuGWLI/AAAAAAAAAx4/gMkC8bIvBSQ/s1600/DSC_1053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-7dJ1YIRncKk/T84OVnuGWLI/AAAAAAAAAx4/gMkC8bIvBSQ/s640/DSC_1053.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The old Police Headquarters - amazingly part of this building (not shown in picture) is still being used as office space </td></tr>
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Onto the food. When I asked our guide, various waiters and our hotel host what traditional Serbian fare consisted of, they all gave a one word response... 'meat'. Any kind of meat, grilled, fried, stewed. The favourite, veal, was often served stuffed with a local unripened cheese - Kajmak- rolled in breadcrumbs and deep fried. <br />
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It's a cuisine that draws influence from across the Mediterranean (especially Greece) and Turkey too, so kofta-style kebabs are commonplace. The pastries are also incredible, with small bakeries on every corner selling Borek (stuffed, fried pastries) or Sarma (a kind of cheese, filo pie).<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fZS_hP9wgrQ/T84MRHr2vvI/AAAAAAAAAxE/jDyCgRAceG4/s1600/DSC_1125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-fZS_hP9wgrQ/T84MRHr2vvI/AAAAAAAAAxE/jDyCgRAceG4/s640/DSC_1125.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veal soup. Delicious</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cx6BiTm2niY/T84MYuLZPHI/AAAAAAAAAxM/a3Yg21IdH9g/s1600/DSC_1127.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-cx6BiTm2niY/T84MYuLZPHI/AAAAAAAAAxM/a3Yg21IdH9g/s640/DSC_1127.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another type of 'Sarma' - this time, stuffed vine leaves served with soured cream</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Veal stuffed with Kajmak cheese</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grilled chicken and potatoes with a token lettuce leaf </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A speciality in most local restaurants - hot, spicy green peppers. Either served raw, grilled, or marinated with vinegar and garlic. Super firey. </td></tr>
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So, Belgrade, worth a visit? Definitely, it's probably one of the most interesting and diverse cities I've visited to date, you can fly direct and it's cheap once you get there. You can also make it a stop over on a Danube River cruise.<br />
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<i>We travelled with Lufthansa from London, via Munich. Direct flights are available with Jat Airways. Our bike tour was arranged through I Bike Belgrade and cost about £15pp, including bike hire, afternoon tour, boat transfer and drink by the river. </i><br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com3tag:blogger.com,1999:blog-3540418111003391347.post-91095286698988488412012-05-25T22:24:00.001+01:002012-05-25T22:24:39.216+01:00Blueberry Hill Cakes kitchen opening party - champagne, cake and more cakeThe lovely Rachel and Ella from Blueberry Hill Cakes were kind enough to invite me to the opening party for their new kitchen last night. It's an exciting time for this small company - until last month the girls were creating cakes for weddings, parties, farmer's markets and even Harrods in Ella's flat. This is their first commercial kitchen which means they can now fulfil orders in a fully kitted out space... and Ella is no longer living amongst boxes, baking tins and cupcake cases!<br />
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Rachel and Ella had made a whole host of cakes for the celebration - mini pink stacked cakes, raspberry swirled meringues, their signature chocolate brownies and, my favourite, the tiniest gingerbread men I have ever seen.<br />
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For beauty alone, the spread was impressive - especially given the girls had been in the kitchen since 6am that morning to sort that day's orders (wedding cakes, birthday cakes, afternoon tea deliveries...) Luckily it tasted pretty special too.<br />
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All washed down with lots of champagne of course. <br />
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We also attempted to decorate our own cupcakes... it started fairly sensibly until my husband got involved and created a Mr Whippy version.<br />
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And finally, here's some more pictures of their wonderful cakes, in case you haven't been drooling enough...<br />
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Rachel and Ella also specialise in delivering afternoon teas direct to your door. So you can experience the luxury of high tea - a great British institution - in the comfort of your own home. Blueberry Hill afternoon teas start from just £15pp and include scones, sandwiches, cakes, bubbly and more. Especially for the Jubilee, they will also deliver an afternoon tea direct to your picnic spot - in four central London parks... all you need to bring is a blanket! What better way to celebrate HRH's 60 year reign...<br />
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If this has whetted your appetite for cake, you can sample Blueberry
Hill's delights (including a special Jubilee range of cakes, biscuits
and gingerbread) in London's Wholefoods stores, or place an order
through their website <a href="http://www.blueberryhillcakes.co.uk/">www.blueberryhillcakes.co.uk</a><br />
<br />Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-25612374981556655082012-04-09T17:37:00.000+01:002012-04-09T17:37:16.966+01:00The flavours of Spring and a valley of snowdropsSpring across England is beautiful and full of unexpected surprises. London lunch breaks amongst the daffodils in St James' Park; finding a new farm shop on the way down to Cornwall (in St Kew) that sells the most amazing sourdough bread, eggs from their own quail and Cornish rape seed oil; and in Devon, discovering a valley full of snowdrops in the middle of Exmoor...<br />
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For me, the smells and flavours that encapsulate Spring are floral. Roses, violets, bluebells, hyacinth and bridal crown narcissus. This salad sums up the taste of the season - light, fresh, tangy goat's cheese (from the cheese monger on Venn Street Market), crisp young pea shoots, the sweetness from baby figs and finished with a wonderful rose-scented olive oil. This oil (from Fortnum and Mason) is pretty pricey at £14 for a small bottle but the flavour is incredible - like eating a bouquet of roses!<br />
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Served on a rye and walnut toast and drizzled with a fig balsamic, this salad would work well as a starter or light lunch. A few pink rose petals would also be a perfect spring touch to finish it off. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com2tag:blogger.com,1999:blog-3540418111003391347.post-76791054776810190952012-02-21T22:27:00.003+00:002012-02-27T16:03:24.044+00:00Spaghetti Il Nero di Sepia - with sea bream, Indonesian tiger prawns and black garlicI've been looking for a bulb of black garlic since visiting <a href="http://www.ferdiesfoodlab.co.uk/" target="_blank">Ferdie's Food Lab</a> at the <a href="http://cornflowerkitchen.blogspot.com/2011/12/london-supper-clubs-ferdies-food-lab.html" target="_blank">end of last year</a>, and sampling Simon's prawns with fermented garlic. It's sweet, sticky, and unlike anything else you will taste (although it is slightly reminiscent of blackened, burnt onions, but much much sweeter and without the bitterness). <br />
<br />
I finally managed to track it down and paired it with spaghetti Il Nero di Sepia (squid ink spaghetti), which we brought back from Priano last year... in keeping with the black theme.<br />
<br />
Sea Bream fillets, giant Indonesian tiger prawns (absolute beasts), thinly sliced radish and plenty of lemon to add a sharp tang to the sticky sweetness of the garlic...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WEMZ5s-ciqs/T0Qdx4j3_fI/AAAAAAAAAtM/msHcuSpGm5Y/s1600/prawn1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-WEMZ5s-ciqs/T0Qdx4j3_fI/AAAAAAAAAtM/msHcuSpGm5Y/s640/prawn1.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FmYtdCfl778/T0QdtNOSuWI/AAAAAAAAAtE/U6lnJtMLZpE/s1600/prawn+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FmYtdCfl778/T0QdtNOSuWI/AAAAAAAAAtE/U6lnJtMLZpE/s1600/prawn+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-FmYtdCfl778/T0QdtNOSuWI/AAAAAAAAAtE/U6lnJtMLZpE/s640/prawn+2.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><strong><span style="font-size: x-small;"><a href="http://iblog4.me/">http://iblog4.me/</a></span></strong>Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com1tag:blogger.com,1999:blog-3540418111003391347.post-58950626926558852372012-02-13T09:41:00.001+00:002012-02-21T22:47:42.596+00:00Columbia Road Flower Market...I've lived in London for nearly seven years now but only made it to Columbia Road Flower Market recently. Bustling flower stalls, pots and plants stacked head high, flower sellers shouting bargains at you as you walk past. It's crazy, busy, noisy and vibrant. <br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VT0rG-j-2iI/TzGft86KnQI/AAAAAAAAArQ/yGFuK1vzDrY/s1600/flowers+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-VT0rG-j-2iI/TzGft86KnQI/AAAAAAAAArQ/yGFuK1vzDrY/s640/flowers+3.jpg" width="426" /></a></div><br />
There's also some great foodie finds. Fresh oysters shucked as you wait, french cheeses, pork rillettes, croque monsieur, chocolate brownies, natural wines... <br />
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Look out for the friendly faces demanding to be fed... classic puppy eyes. We weren't allowed to share our charcuterie or pork rillette with him though... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dHm63Fy7AbU/TzGiFvex9mI/AAAAAAAAArg/_J3bvkw1UcA/s1600/pork+rillette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-dHm63Fy7AbU/TzGiFvex9mI/AAAAAAAAArg/_J3bvkw1UcA/s400/pork+rillette.jpg" width="266" /></a><a href="http://2.bp.blogspot.com/-Ret89KgcTc4/TzGiSiyOpAI/AAAAAAAAAro/VSCfb4GaiTs/s1600/dog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Ret89KgcTc4/TzGiSiyOpAI/AAAAAAAAAro/VSCfb4GaiTs/s400/dog2.jpg" width="266" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I3Su-LI8u-E/TzGiepzEJrI/AAAAAAAAAsA/yjH9BvlMCMw/s1600/oyster1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-I3Su-LI8u-E/TzGiepzEJrI/AAAAAAAAAsA/yjH9BvlMCMw/s400/oyster1.jpg" width="266" /></a><a href="http://3.bp.blogspot.com/-LvlXfhgnAls/TzGiidn_2GI/AAAAAAAAAsI/i7fZxL2OYBg/s1600/oyster2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-LvlXfhgnAls/TzGiidn_2GI/AAAAAAAAAsI/i7fZxL2OYBg/s400/oyster2.jpg" width="266" /></a></div><br />
There's a Lily Vanilli cafe too, tucked away on Ezra Street behind the market - sadly they serve their coffee in paper cups but still, it's a great spot to stop and take a break from the madness of Columbia Road (and warm up). Well worth a visit to East London...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gEezqqC3t7A/TzLYD4JxEEI/AAAAAAAAAsY/Du_CfZOOSp0/s1600/sarah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-gEezqqC3t7A/TzLYD4JxEEI/AAAAAAAAAsY/Du_CfZOOSp0/s640/sarah.jpg" width="426" /></a></div>Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com5tag:blogger.com,1999:blog-3540418111003391347.post-58314066337429934042012-02-09T10:35:00.000+00:002012-02-09T10:35:23.077+00:00Confit duck salad, with tiny tangerines, pink striped beetroot and radishWhenever I go to France, I always bring a tin of Confit de Canard back with me. Duck legs preserved in duck fat. I try to convince myself that this treat is healthy, as you don't actually cook the legs in fat, but roast them until crispy and falling apart. <br />
<br />
Nonetheless. I do try and serve the confit with something fresh and sharp to counteract the salty richness of the duck.<br />
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Today, thinly sliced radish, beautifully striped beetroot and tiny tangerines - super sweet and juicy. A squeeze of fresh lemon juice is all you need.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cga0MH_kiPQ/Ty2WcG0zKyI/AAAAAAAAAoA/NxeIRUk6pbQ/s1600/duck+salad20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-cga0MH_kiPQ/Ty2WcG0zKyI/AAAAAAAAAoA/NxeIRUk6pbQ/s640/duck+salad20.jpg" width="426" /></a></div>Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-47015863792834294822012-02-08T12:39:00.000+00:002012-02-08T12:39:41.645+00:00Crispy salt and pink peppercorn baby squid with lime and schezuan pepper yoghurtSharp lime, tempered with cool yoghurt. Schezuan pepper is it's antithesis. It does something strange to the mouth. Numbs the tongue and tingles the taste buds. <br />
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Baby squid, dusted with flour, crushed pink peppercorns and salt. Fried until golden brown.<br />
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This didn't stay around for long. <br />
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<br />
Citrus always compliments fish well so, when I spotted these kumquats at Borough market, I thought they would make the perfect pairing with a pan fried fillet of sea bream and sauteed fennel.<br />
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The kumquats were caramelised until sticky and the sea bream was topped with crispy garlic tentacles from baby squid.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ctL695mDzjg/Ty6jsAqYPnI/AAAAAAAAAp4/LACpDxas_G4/s1600/sea+bream+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ctL695mDzjg/Ty6jsAqYPnI/AAAAAAAAAp4/LACpDxas_G4/s640/sea+bream+1.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FLpy6jDWdaE/Ty6jxLmYL9I/AAAAAAAAAqA/pjY6VXyq3VM/s1600/sea+bream+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-FLpy6jDWdaE/Ty6jxLmYL9I/AAAAAAAAAqA/pjY6VXyq3VM/s640/sea+bream+2.jpg" width="640" /></a></div>Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0tag:blogger.com,1999:blog-3540418111003391347.post-7390562771995973632012-02-06T09:18:00.000+00:002012-02-06T09:18:42.924+00:00Bacon and eggs - my wayI love bacon and eggs. It epitomises slow, leisurely Sunday mornings with nothing to do but read the paper and drink coffee.<br />
<br />
But sometimes I do like to change things round a bit. These quail's egg nests are simple to make and look great if you've got people round for brunch, or if you fancy a slightly diferent spin on your usual fry up. A stack of crispy, salty smoked bacon, coffee and plenty of ketchup. Sunday heaven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i_5m3lgIU3c/Ty6XCPwCKkI/AAAAAAAAApg/e0txOP_fGcI/s1600/bacon+and+eggs1.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-i_5m3lgIU3c/Ty6XCPwCKkI/AAAAAAAAApg/e0txOP_fGcI/s640/bacon+and+eggs1.JPG.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Vv5bJ1jrjFA/Ty6XV3PRrWI/AAAAAAAAApo/Um9FRDifr-8/s1600/bacon+and+eggs+2.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Vv5bJ1jrjFA/Ty6XV3PRrWI/AAAAAAAAApo/Um9FRDifr-8/s640/bacon+and+eggs+2.JPG.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WIb9ybNYVCg/Ty6XhQ53YpI/AAAAAAAAApw/J942KQGC-bk/s1600/eggs.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-WIb9ybNYVCg/Ty6XhQ53YpI/AAAAAAAAApw/J942KQGC-bk/s640/eggs.JPG.jpg" width="426" /></a></div>Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com3tag:blogger.com,1999:blog-3540418111003391347.post-66860297078648196352012-02-05T11:21:00.000+00:002012-02-05T11:21:12.767+00:00Pain perdu... french toast with strawberries and Polynesian vanillaSnow is on the ground outside and I need something sweet, indulgent and warm when it's so cold.<br />
<br />
French toast made with brioche, free range eggs from Borough market and a Polynesian vanilla pod I brought home from Tahiti ticks all the boxes. Especially with strawberries...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-y6dxmuNk9i8/Ty5khF16vNI/AAAAAAAAAoI/nHU-SX9Lw2o/s1600/brioche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-y6dxmuNk9i8/Ty5khF16vNI/AAAAAAAAAoI/nHU-SX9Lw2o/s640/brioche.jpg" width="426" /></a></div><br />
Simply take a loaf of brioche, cut thick slices, and dunk in a mixture of egg, a splash of milk, beans from one vanilla pod and a teaspoon of caster sugar (I use vanilla sugar but regular works just as well).<br />
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Just because it looks pretty, I cut out my brioche with a heart cutter... then fry on both sides in butter for about a minute each.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-44CPyKjUPoQ/Ty5lSVPxyAI/AAAAAAAAAoQ/L1AZuuJ4dMk/s1600/french+toast+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-44CPyKjUPoQ/Ty5lSVPxyAI/AAAAAAAAAoQ/L1AZuuJ4dMk/s640/french+toast+breakfast.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-D_hhK9XvAB0/Ty5lZA_Y4nI/AAAAAAAAAoY/wbHwaChMEUM/s1600/french+toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-D_hhK9XvAB0/Ty5lZA_Y4nI/AAAAAAAAAoY/wbHwaChMEUM/s640/french+toast.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-voWfDpy1IHM/Ty5ledNOizI/AAAAAAAAAog/KIPM5s6xRzk/s1600/strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-voWfDpy1IHM/Ty5ledNOizI/AAAAAAAAAog/KIPM5s6xRzk/s640/strawberries.jpg" width="426" /></a></div>Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com3tag:blogger.com,1999:blog-3540418111003391347.post-85362150086191791892012-02-04T20:11:00.000+00:002012-02-04T20:11:42.451+00:00Pan fried scallop with beetroot, lemon and pink peppercorn risotto<div class="separator" style="clear: both; text-align: center;"></div>Sometimes, only something pretty for dinner will do. Scallops and beetroot, both naturally sweet, with a sharp tang of lemon, fragrant pink peppercorns and earthy red amaranth leaves. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CbqhY2jYSx0/Ty2QcxAiXhI/AAAAAAAAAnw/NCzmFJ86bFI/s1600/scallop1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-CbqhY2jYSx0/Ty2QcxAiXhI/AAAAAAAAAnw/NCzmFJ86bFI/s640/scallop1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Not quite filling enough for a hungry husband, but enough to whet the appetite...Anonymoushttp://www.blogger.com/profile/14338841671359372163noreply@blogger.com0