Blueberry Flaugnarde

01/03/2013 § Leave a comment

SONY DSC

So I had an idea in my head to make a post about a cherry clafoutis today. Me and my girlfriend both agreed that we wanted it for a late lunch, so off I popped to the shops to get my cherries. « Read the rest of this entry »

The Best Hangover Cure?

28/02/2013 § Leave a comment

pome seeds

 

After drinking far too much cider late last night, I woke up feeling rather hung over. I needed something refreshing to get me up and ready for the day and this smoothie recipe is the perfect cure. Trust me, it does wonders!  « Read the rest of this entry »

Vanilla and Nutmeg Fudge

22/02/2013 § Leave a comment

SONY DSC

First things first, I want to apologise for my lack of posts over the last few days. I have been slaving away at work doing some crazy hours and I started to feel I didn’t have the energy to post anything. Now things have calmed down, I can post all I like, with things like these beautiful melt in the mouth fudge pieces, flavoured with nutmeg and vanilla!

I first tried making fudge around christmas last year. I originally made it only using vanilla but when I tasted it I felt like it needed something more. I had a few extra spices hanging around from the other things I had been cooking up, so decided to through some nutmeg in there along with it. « Read the rest of this entry »

Chocolate Fondants with Rosemary Foam

04/02/2013 § Leave a comment

SONY DSC

Ahh, the chocolate fondant. Rich and gooey goodness! Often avoided as it is considered ‘hard’, but fear not people! This recipe is easy to remember and to pull off. You will have runny fondants everytime you cook them if you follow this recipe correctly.

« Read the rest of this entry »

Quick Chorizo Carbonara

29/01/2013 § Leave a comment

SONY DSC

Busy busy busy. These past few days have been a little crazy, but I enjoy it. It pushes me to find dishes that are not only quick and stress free, but that are also full of flavour. At a time like this, who better to turn too for inspiration than the king of 15 minute meals himself, Jamie Oliver.

I love Jamie Oliver, he is an incredibly talented chef who creates fast, full flavoured meals, that are healthy, colourful and inspiring. His range of skill is vast and he is always promoting new and exciting ingredients.

I first saw kaffir lime leaves on his program, which are quickly becoming a fascination of mine… « Read the rest of this entry »

Lemon Thyme Shortbread

23/01/2013 § 2 Comments

SONY DSC

I have always had trouble with shortbread. Although it has very few ingredients, I always over mix the dough, or it is too dry, or too wet, or the texture isn’t right. After looking all over the internet for far too long, I found a recipe that created the nicest shortbread I have had in a long time!

“What can make the most amazing shortbread even better?!” I hear you cry. « Read the rest of this entry »

French Style Mussels Oh là là!

19/01/2013 § Leave a comment

SONY DSC

The doom and gloom of winter is creeping up on me. It is cold outside, dark when I get to work and dark when I leave. There is snow everywhere, which in turn changes to ice, and I don’t like ice! So I thought what better way to take my mind off things, than to make one of my favourite meals to have whenever I go abroad. French style mussels!

To be honest, this is the first time I have used natural mussels (not the farmed ones). These little beauties have a beard that you have to remove which does take a while, but the flavour of these things is incredible and fresh. Try to get these whenever you are cooking mussels. Anyway, let me give you guys the recipe.

Ingredients

  • 1kg live mussels (preferably de l’océan)
  • 25g butter
  • 100ml dry white wine
  • 1-2 cloves of garlic
  • 1 shallot
  • handful rough chopped parsley
  1. First things first, you need to clean the mussels. Empty the bag into a bowl, run each mussel under a cold tap and remove the beard. This is the small collection of hairs usually on one side of the mussel, remove it with a side to side motion, carefully does it! If any of the mussels are open, run them under the cold tap for a few seconds and put them on the side, if they close they are good to eat, any that do not close, through them away!
  2. After the long task of cleaning and de bearding the mussels, chop the shallot and garlic into fine slices and gently cook for 4 minutes in the butter.
  3. When they become slightly transparent, turn the heat up, add the mussels and the white wine and cover. Steam for 3-8 minutes, until they have opened. Any that have not opened, do not eat them! Whilst they steam, why not pour yourself a glass of wine? Well, it is a french dish right!
  4. Serve in a nice big bowl and top with the chopped parsley and dig in, remember the extra bowl for the shells.

Perfect on their own with some crusty bread. I added spring onion and a little chili to mine, what did you add? Would be great to hear from you in the comments below! au revoir

Where Am I?

You are currently browsing entries tagged with Blog at everythingfoody.

%d bloggers like this: