• Recipes

    Red mullet with Saffran potatoes

    If I was young again this would be my life A food shack in Connemara Red mullet with saffron potatoes and anchovy dressing   Ingredients: 10 fillets of red mullet or wild dorade, scaled – approx weight per person 80 to 100 grams 1dl olive oil Salt and pepper 4 to 6 raw beetroots, according to size Sea salt Rosemary or thyme Anchovy Dressing: 6 anchovy fillets – if very salty, soak in a little milk before use 1- 2 cloves garlic, peeled and crushed 1tbsp white wine vinegar 2dl olive oil 1 tsp chopped tarragon 750g firm potatoes (Roseval,  Oppenheimers, Nicola), peeled 5 stamens of saffron soaked in a…

  • Recipes

    A fantastic summer, and a few saffron recipes pasta with crayfish

    As I informed you I  played Gypsy woman in my camper Pattys Wagon in Devon , Cornwall and Ireland with my four footed companion Jolly . It was a wonderful experience. For a part  of the journey we travelled alone, it was very special meeting many lovely people on the way. Since my return I have enjoyed the summer in Amsterdam with a few trips in our beautiful country, now I am preparing a trip to Ile de Rhe , home of the Fleur de Sel. this time a few happy snaps and a few favourite recipes for Saffron, I just read an article in my English Country Living, that it…

  • Recipes

    The Italian feeling

    A new adventure begins I am on my way to Padua, I was last there with my friend Pia before I started LCF in 1978 Then with a Peugeot 407 coupe with 2 windsurfers on the roof. I am going to browse the markets and cook with friends , who have now the time to enjoy my passion too. My first food in Italy was in San Remo in 1969, then in Varese my first plate of pasta with shaved truffles over it, never to be forgotten, after that visiting my friend Penny Radford at her Hilltop holiday homes, Prato di Sotto in Umbria, giving cooking classes there to a…

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    food and wine make good travelling companions

    I have travelled with Ellen Bax  for 30 years or more and enjoyed every moment our last big trip was Vietnam My one dream is still India, but that may no longer be possible and they have no wine, but there is a to to still see and taste nearer to home Vietnam- we spent the last days at a great resort on an island to recover from our tiring trip We ate swam and slept on the oceans edge , wonderful Last week I lunched at 212 the new restaurant on the corner of the Herengracht and the Amstel from Richard Oostenbrugge en Thomas Groot . It was delicious,…

  • Recipes

    Cold weather and comfort food -puddings

    As you may Have realised I do not eat many sweets but used to be a dab hand at great dessert buffets when I did a lot of catering in the 1980’s to 1990’s Hazelnut Dacquise, Mille Feuille , Chocolate roulades, Lemon meringue pies, Trifles , Strawberry shortcakes, Pavlovas and many many more. Cakes in the form of castles, cakes which got trodden on by mistake, cakes which melted in the heat. I wa  never really keen on cream or bavaroise but love panna cotta and baked peaches in caramel sauce , I adore raspberries and tropical fruit when ripe as I ate in Vietnam thought this photo may cheer…

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    Nigel Slater

      Yes I do Have beetroot mania as you will know by now.   I know have a new recipe from NIGEL SLATER   My favourite English writer and cook You can look it up on the internet. HE ROASTS THE BEETROOT IN THE OVEN WITH THE CHICK PEAS…. and I made his Gooseberry Fool with my gooseberries from the garden which I had frozen.. He has just started a new Program on BBC 2, Friday 9pm !! Nigel Slaters Middle East the first series he has made for three years   I think well worth watching, a travel and cooking program in one in his own laid back way.…

  • Recipes

    Oven roasted QUAILS WITH ROASTED CIABATTA

     Cooking is a passion one can never forget My prize trophy When I was just starting LCF in 1980 I went on a very expensive culinary professionals trip, we visited 4 Three star restaurants in just as many days, Paul Bocuse was one of them.Trois Gros another , the third was Alain Chapel and the fourth I cannot remember, I have never eaten so much in 4 days in my life An experience I will never forget Now our culinary Godfather has passed away. He was here when Cordon Bleu was waving the wand for a few years, together with Johnny de Boer for a reclame spot.. However he spent…

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    Cavolo Nero recipes

    The Risotto recipe follows and does a recipe for Polenta Risotto from the garden   Ingredients:   50g butter 1 tbsp olive oil 2 finely chopped shallots 200g Cavolo Nero or green cabbage finely chopped 1 tsp salt 450g Aborio rijst 1½ litre chicken stock, this is lovely when freshly made but I use Porcini stock cubes sometimes 1 piece of parmesan cheese (crust) scrape it clean and wash well before using (Only if you have it in house) salt and fresly ground black pepper 50g butter 50 to100g grated parmesan cheese chopped leaf parsley       Melt the butter and oil in a pan with a thick bottom…

  • Recipes

    A traditional Christmas menu

          I dined in the brasserie of Hotel L’Europe last week and was surprised to be served this classic dish of marble de Foie gras Here is a similar recipe made with a mousse of Foie gras which was on our menu about 20 years ago it isn’t difficult! Further the venison fillet is just so delicious with it lovely rich sauce and just needs popping in the oven for about 15 minutes, then a few minutes rest before serving and the dessert can be made in advance Marbré de pigeon et de foie gras 250g foie gras from a block (tinned) 125 g butter 100g Parmaham 12 thin…

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    I am not a pheasant plucker I am a pheasant pluckers son !!!

    I had forgotten how delicious pheasant can be In the days of La Cuisine I often ate it, as I did many other things I don’t do so quickly now as I am alone However now and again I have the pleasure of cooking for friends, my bridge friends and visitors from abroad then I try to do my best in my small galley kitchen or my camper van. As you know it is my passion.   This recipe I made Friday for our Bridge pro Patrick van Zinnicq Bergmann and our lesson quartet .   Casserole of pheasant and wild mushrooms Ingredients:   2 pheasants 2 tbsp oil 2…