Friday, 30 April 2010
Wishing you all a very happy Bank Holiday and leaving you with an excerpt from a Craig Arnold poem from his collection Made Flesh, found, with lots of other beautiful words and feelings, here.
Here is a small cafe
opening for breakfast
a zinc counter catching the light
at every angle in bright rings of glitter
A cup of black coffee is placed before you
brimming with rainbow-colored foam
a packet of sugar a pat of butter
a split roll of bread
scored and toasted and still warm
The butter is just soft enough to spread
the coffee hot and sugared to perfect sweetness
the bread grilled to the palest brown
crisp but not quite dry
You tear it nearly into pieces
eat them slowly when you finish
you are exactly full
Monday, 26 April 2010
We've treated our wee kitchen to a Spring clean, a new blind and a fresh lick of paint in Pavilion Blue "a cheerful, attractive, straightforward blue that shares the stylish Scandinavian quality of Pavilion Gray." We hope you agree.
Now we just have to figure out how we fit all of the things that were evacuated to our Dining Room, during the freshen up, back in. Oh, and, new for 2010, a lavender and rosemary window box, coming soon with it's sweet scents.
Thursday, 22 April 2010
This website is excessive. Excessively brilliant. Despite the incongruous name.
Just when I thought I'd narrowed it down to this one
Up pops this delicious looking sweetness
The man behind these is a genius.
If you're keen to try and like me, easily confused by the whole "cup" thing, go here, your problem will be solved. (I already have my own, about to be put to excellent use, thanks Erin.)
Is it wrong to lick the screen?
Monday, 12 April 2010
It started with this
Wednesday, 7 April 2010
Easter, just days ago, marked the start of the new lamb season. There’s actually a real foodie debate around exactly when “new season” lamb arrives, some saying the meat is far more flavoursome in May. But, I'm going with Easter, on the basis that if it's good enough for Gordon Ramsay, it’s good enough for me and I can't wait to get cooking!
It is true however that from May onwards and throughout the summer, the lamb will have benefited from a more relaxed start to life and time to graze on grass and therefore the flavour will be more developed and intense, but for now I’m going to start dreaming up some recipes for the first lamb of the season which is now available from one of excellent suppliers, George Bower.
Lamb goes well with a variety of flavours, some of them surprisingly strong and powerful. Cheaper cuts of lamb such as neck are best used in casseroles and stews and I’m looking forward to cooking up a Morrocon dish with mint, garlic and rosemary for a tasty midweek meal. And, perhaps something a bit more special which I can never resist when I see it on a menu: rack of lamb. I’m thinking about cooking it with a herb crust and serving it with a mint and pea puree.
I have a feeling that lamb will be coming very soon to plates at Charlie and Evelyn’s Table too...
Monday, 5 April 2010
Sunday, 4 April 2010
Haggis Bon Bons
Petite Salmon and Crab Fishcakes with Lime Mayonnaise
Tandoori Stuffed Mushrooms
A Bite of Rare Roasted Beef, Yorkshire Pudding and Horseradish Cream
For main course
Chicken with Aubergine Ragout
Classic Beef Bourginon
Watercress and Grapefruit Salad
Tomato and Red Onion Salad
For cheese lovers
Brie de Meaux
Petite Orange and Passion Fruit Pavlovas
Celebration Brownies with Gin Soaked Sultanas
Iced Raspberries and Blueberries with Hot White Chocolate Sauce