The dining room end of the kitchen at Wellacres had been transformed by the time we got there: We have cooked for this family around the same time every year since 2007 when Wellacres first opened for business. This time it was for 2 meals - last Saturday...
Posted to
The Cotswold Food Year
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The Cotswold food year
on
14 Dec 2011
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Filed under: catering, Wellacres, cauliflower, ice cream, special request, saffron, bacon, tarte tatin, pineapple, seabass, gremolata, 40th birthday, bearnaise sauce, calves liver, pina colada
Scallops are one of my favorite foods and are bang on in season right now. Scallops are sweet and meaty; delicious! They are not only a delight to eat but a delight to work with… well that is if someone else does all the hard work in cleaning them...
Autumn is in full swing and the hedgerows around the British Larder here in Suffolk are bursting with plenty of fantastic berries and other wild foods. Our ‘glut required’ system in the pub is also going down a storm with our regular customers...
I have always loved the combination of cauliflower and cheese. However I do have a rather sad memory of a cauliflower cheese incident. Dad was accustomed to having his food cooked in a simple way, he preferred plain boiled vegetables, boiled rice and...
Posted to
The British Larder
by
The British Larder
on
28 Jan 2010
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Filed under: Vegetarian Recipes, Canapé & Snack Recipes, Thermomix Recipes, Starter Recipes, Cauliflower, Espuma Recipes, Spring, Soup Recipes, Hazelnuts, Watercress, Winter, Morbier Cheese
"Over here! You've got the wrong house!". Ho ho ho - the neighbours of the people we cook for on Christmas Day always have a sense of humour when we arrive, wherever it is! View from kitchen door at the house we were cooking at on Christmas...
Posted to
The Cotswold Food Year
by
The Cotswold food year
on
30 Dec 2009
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Filed under: chef, Roast, vegetarian, lunch, chocolate, catering, cauliflower, cook, delivery, pudding, day, personal, Christmas, turkey, Bristol, Pheasant, Parsnip, brownie
This last weekend we went to the annual Aldeburgh food festival . It has become a family affair and we have been going for the past three years. As Suffolk is a neighbouring county, local and in easy reacha nd its a place to find interesting regional...
Posted to
The British Larder
by
The British Larder
on
28 Sep 2009
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Filed under: Vegetarian Recipes, Salad Recipes, Wholesome Recipes, Starter Recipes, Basics Techniques, Cauliflower, Pumpkin Seeds, Side Dishes, Autumn, Saffron, Butternut Squash
There is no place like home! My place is in the kitchen. I like eating in restaurants and enjoying the beauty of a well designed dining room but when given the chance to see the kitchen only then do I feel like I’m at home. When we had the opportunity...
Michael Roux's book ' Sauces '. It's the stuff food dreams are made of. As Eddie and Mary Cadogan point out, recipes can be used just as inspiration, or as a guide - it's when you adjust them to taste that you make them your own. Such...
Soggy cauliflower no longer. Isn't it annoying when you sauce your cauliflower cheese and by the time it's browned you have a pool of water at the bottom of the dish. Like broccoli, sprouts , you name it, roasting is the way forward, keeping in...