Sometimes you just know something is too pure and good to use for a particular purpose and should be celebrated through its true purpose. This can be a fine wine that you know should be enjoyed with those lovely steaks rather than merely consumed 😉 Or it might be a special cheese you save for…
Author: thinkeatnow
A food lover
Big Hug in a Bowl
Soup is simple. I have to tell you though my first attempts at making soup many years ago resulted in pots of stuff which inevitably was disposed of. Not good. I just didn’t get the right balance of liquid, flavour and thickening ingredients, and I don’t mean flour etc. Thickening of soup is best achieved…
Let’s Not Order
Yes it is easy to order a takeaway and sometimes it feels like a real treat. Well not for us. We seem to experience disappointment after disappointment. Preparing food at home; both the food you probably grew up with as well as foods from different cultures, which may be new to you; offers so much….
Taglia-Strog
I said in my last post that I would tell you about the pasta I made. Pasta can sometimes be tricky to get right. You will recall my Kitchen Disasters post when I told you about my triumph as well as the tragedy? Well this one, I am very pleased to say was glorious. I…
It’s What’s Inside That Counts
I source fresh fish from my local fishmonger shop or the fish van who visits my street on Friday mornings. I usually buy the same selection – 4 fresh haddock fillets; 2 naturally smoked haddock fillets and always the amazing oatcakes and fresh farm eggs. I had a smoked fillet left in the freezer. A…
Old Faithfulls
A trusted favourite of any kitchen, spaghetti bolognaise; which we enjoyed with Bocelli in the background. Our choice of beverage was French however. The bolognaise was rich, tasty and just the right amount to nicely coat the al-dente pasta. Napkins essential and white t-shirts not advisable. The onions sweat away for a few minutes themselves…
Kitchen Disasters
Hey, we all have them. I had a run of them recently. From phenomenal pasta and sensational sponge cake one week to tortured tagliatelle and chargrilled chocolate cake, the next. My chap and I were in the local shop and I asked him what he fancied for food. My suggestion was pasta and he asked…
Eggs
Eggs are wonderfully versatile but challenging to master. Perfect poachies; softly boiled and superbly scrambled whilst demanding skill, judgement and careful timing, seem to be a game of chance. Poachies. What a superb companion to avocado, fish and so many other dishes; but achieving that gooey loveliness demanded by its very purpose isn’t always guaranteed….
Where Do I Start?
Be inspired. What draws your eye and heart when you are at the fresh section of the supermarket or wander past a fruit and vegetable stall? What produce have you admired for its beauty and impressive presence? I am drawn to fresh greens and pretty much any fresh vegetable. I saw the courgette and thought…
Th!nk£at With Me
It hasn’t always been like this for me. Instinctive fine dining from everyday foods. I had an inclination towards processed and fast foods; particularly burger restaurants, in my youth. Now in my wiser years, I have developed a talent for delighting those who I feed, including myself. I just love being able to produce amazing…
Th!nk£at 