Simply Saucy

Delouis Mayonnaise February, 2011

Sometimes just one simple ingredient can make ALL the difference. This is no revelation but when you come across a certain “something-something” that can elevate or enhance a particular recipe or food it is always worth sharing.

Taking Stock January, 2011

Soup is the ultimate cure-all in a bowl. Whether it’s for a hangover, bad mood, illness, or just to take the edge off a chill it guarantees to always comfort and nurture our soul. The key to making soup (apart from mixing in a whole lotta love) is a homemade stock using the freshest ingredients. Yes, I am fully aware that you need to invest some time in order to accomplish this but the end result will be the satisfying moment. And as soon as you start making your own stock you will realize very quickly the difference in homemade versus processed.

Fondues are Fun December, 2010

Our lives move so fast at this time of year – December seems to be the month of social gatherings crammed left, right and centre. It’s about raising a glass (or two) with great friends and eating delicious food. It’s about reminiscing over the year gone by and anticipating what lies ahead. It’s about fireside chats and tucking into satisfying comfort foods, with zero guilt. I mean, seriously, who counts calories at this time of year?

A Perfect Ending October, 2010

The time I spent working in restaurants meant that entertaining was literally non-existent for me. I worked nights - my friends worked days. I worked weekends, my friends played. I worked holidays - my family didn't. Sure I missed out on a few good parties over the years but I learned that there will always be another party. It meant one less hangover for me to worry about!

A Tomato Moment September, 2010

Working in print media and shooting food in the height of its season can have its challenges. It means working months in advance due to printing schedules, which in turn can mean having to find a plump turkey in the middle of summer or pencil thin asparagus in the deep of winter. However, with careful advance planning you can of course avoid these situations - but as we all know sometimes even the best laid plans are never fool proof.

Crab Pizza August, 2010

My good friend Zazz is famous for her crab pizza – I am not sure if she considers this a blessing or a curse. Like an actor who hates to be typecast in the same role time after time, being associated with one recipe can become a little dull. Of course, trying new recipes is exciting and challenging but it’s also important to have an “old faithful” in your back pocket. You know, one of those recipes that is a surefire crowd-pleaser. For Zazz (in my opinion), her crab pizza is exactly that – her signature dish. And lucky for us, she was up for sharing the famed recipe.

Saucy Secrets July, 2010

Over the years I have had the opportunity to work alongside some talented chefs who were always full of tips, techniques and advice (or shall I say ego?). Nonetheless, as a young apprentice it always kept things in the kitchen interesting. One of the best suggestions (all egos aside now) came to me during my first “stagiaire” (the French term for an unpaid internship) – bring a notebook into the kitchen to record recipes and methods.

Pod Perfect June, 2010

The sight of peas in their pods is a very welcome one, and finally they are showing up at the markets here in London. Our local farmers' market in London Fields Primary School has finally opened for the summer (note: everything is farmed within a 100-mile radius of London), so now we are blessed with Broadway Market on Saturday and the farmers' market on Sunday. I am taking full advantage of both every weekend. It is just the way I like to shop – let the market determine what we are going to eat!

Crockpot Cooking May, 2010

Growing up, most of us probably never thought about what it took to get dinner on the table every night. It’s only as an adult that you may find yourself reflecting on this and acknowledging the challenge that it presents day in and day out – even for the best of cooks! Let’s face it, one of the most-asked questions in any household is “what’s for dinner tonight.”

Kedgeree April, 2010

Before I moved to London, I’d never heard of nor tasted kedgeree. And what immediately intrigued me when I learned of the dish (besides the name itself) was that the components were all foods and flavours that I love. Rice, mild curry, smoked fish and hard-cooked eggs. How could you go wrong with that combination, and why in the heck have I never tried this dish?

Search

Simply Saucy