May | 2012 | girl in a food frenzy

May 31, 2012

Surprise!!!

I have a surprise announcement folks! Back when I first started food blogging, taking some happy snaps and study for my certificate in commercial cookery, I also took the time to enter a few photo competitions. Alas time flies by, you get on with life and suddenly out of the blue you get some exciting news…

And here’s my entry in 3rd place! Find it in the latest issue of Jamie Magazine here celebrating the upcoming Queen’s Jubilee.

The original post for Sunday Afternoons is here but I must apologise as I wasn’t contributing recipes back then and had yet to work out what this little blog was all about. All I knew back then was I loved food, loved to eat it, take a happy snap and share that lovely food with you all….

61 comments

May 30, 2012

Flibber, Flubber, Flan.

Vanilla pods, Nutmeg, Sugar & Eggs,

Old fashioned Treats. To this day I still love perusing ‘that’ bakery window and seeing all the lovely things on offer. Big fluffy meringues, Rum & Raisin slice with sugar sprinkles on top or those happy little Gingerbread Men, all dressed up and nowhere to go!

One of those favourite’s also being a Custard Tart, or Flan and that extra special sprinkle of Nutmeg on top, that’s just like Christmas… So if you’re feeling like some good old fashioned food, try a Old School Custard Tart today!

14 comments

May 29, 2012

Winter Warmer

I love a good Winter Warmer. Even better those great dishes tend to be a one pot wonder, are often hearty, economical and just plain delicious. Here’s a few which are on the current menu in our household!

making sure we eat our veggies, potatoes, parsnips, swedes & carrots…

home made bread, see here for more recipes

My devilled sausages are: a packet of beef sausages, tin of crushed tomatoes, chopped onion/crushed garlic and thyme. Finally sprinkled with parsley & baked for 45 mins in a hot oven. Add bread and say yum!

Finally, here’s a use I found for my Lamb Stock & bones from the other night’s Roast Lamb. With the addition of those chopped veg, some freshly shaved fennel and parsley as a garnish, we have dinner!

Hoping these winter treats keep you warm where ever you might be…

10 comments

May 28, 2012

Shanghai Street Food

Had a serious craving for a delightful snack which I discovered a few years back in Shanghai of all places. It was in an area called Jing An park, not far from where my brothers first office was and where he and his (now wife) used to meet for coffees, catch ups, pizzas, oh yeah and karaoke!

There was a little vendor in amongst dumpling and noodle makers which was cranking out these incredible Spring Onion Pancakes. These actually feature quite often on Yum Cha menus, so hopefully it’s something you know and enjoy too.

Of course, the best thing about those Street Food memories is when it takes you back to that little place where you first discovered them and hopefully if you’re lucky enough, you get to go home and sample that copy-cat recipe time & time again!

See here for Spring Onion Pancakes

16 comments

May 27, 2012

Of Lentils & Lambs…

Here we go again, the Sunday roast! This dish is made on a base of those teeny, itty, bitty Puy Lentils and a smattering of garlic, herbs & onion. Add a generous Leg of Lamb and slow roast for hours. See here for previous Lamb recipes or the 8 hr slow roast method. There’s also a braised vegetable dish of Brussel Sprouts and Fennel with goes gorgeously with the lentils. Enjoy a little or a lot, it’s up to you…

Puy Lentils, bay leaves, rosemary, garlic and onion…

Junee Lamb, stamp of approval with a nice squeeze of lemon over that skin and a good rub of salt and olive oil.

Some good hours later… pile up the lentils on the side, garnish with some fennel fronds and reserve the roasting liquid for stocks

In a wide pan add couple of handfuls of Brussel Sprouts, some Fennel quartered and sliced, along with a sprinkle of sugar, salt and red wine vinegar to taste.

Pan fry over a very high heat. The outer leaves of the sprouts should be deeply charred and also nice & crispy. Add a good crack of black pepper and stir some of those lovely silky lentils through. Serve braised veggies alongside the Lamb and get into that food!

26 comments

girl in a food frenzy

Month: May, 2012