My Passion for Food

An exceptionally good restaurant!

We are always on a mission to find a good restaurant and it’s not always easy, even in France.  Sometimes the food is good but the service is lacking; on other occasions the décor and ambiance may not be right and then there’s always the crucial factor of value for money. There’s an awful lot of things to take into consideration when evaluating a restaurant.

Today, I think we came as near as we ever have to finding a place that ticked all the boxes and delivered a perfect experience.

We chose to visit Le Roc du Boeuf (www.lerocduboeuf.com) in Rochechouart in the Limousin area of France.  Rochechouart is a beautiful traditional French town set in rolling countryside and topped with an imposing chateau.  It’s about a 30 minute drive from our maison secondaire.  There’s ample parking and an outdoor terrace for summer dining.

The restaurant is owned and run by three ladies. The décor is traditional, rustic, artisanal and stylish. The restaurant has a galleried landing and a roaring welcoming open fire.  A huge metal chandelier, decorated with white feathers, dominates the airspace. Ceramic and interesting objets d’art fill the room and are dressed with crisp green apples, white feathers and other quirky stuff. Paintings by local artists adorn the walls.  It’s clean, uncluttered, feminine but not fluffy and reflects the personalities of the owners.

Our welcome from Nathalie was warm and friendly and we were offered a choice of tables to sit at.  The ambiance was friendly and there was quiet smooth music in the background (not too intrusive thank goodness!). The acoustics were good. Other guests included a French couple, a party of eight English and another two groups of 6 – 8 French. The restaurant can seat around 30 people.

We opted for the set 28€ menu, both choosing the same dishes. Service was good even though there was only one waitress for the entire clientele and most had arrived at about the same time.

We were given a tray of beautifully crisp, featherlight, buttery seeded puff pastry straws to have with our aperitif. (I chose a dry white wine and Nigel chose a local Chestnut wine).

An amuse bouche followed – a light mousse of pumpkin, lemon and pistachio, presented in a flute and decorated with an edible flower. Gorgeous!

Our starter was a duck mousse, lightly whipped and shaped in to a golf ball sized ball and coated in very fine breadcrumbs. This was then ‘speared’ between two slices of lightly toasted bread and topped with a perfectly dressed pile of lambs lettuce. The plate was garnished with a roasted cherry tomato, a smear of harissa paste and a few blobs of red pepper sauce which added flavour and colour. What a change to having pate served as an uninteresting slab!  I would think that the pate could be shaped using a small ice cream scoop and then gently rolled in the crumbs – I can’t wait to try this!

Our tastebuds were now well and truly whetted.

The main course did not disappoint either. This was a stew of wild boar with potato and celeriac mash. The presentation was superb. The chef clearly understands how important this is. The potato was shaped into a round and surrounded with subtle garlic flavoured toasts and topped with vegetable crisps. The texture and flavour of the meat was sublime, and melted in the mouth.

The dessert was a perfect warm melting chocolate fondant spiked with a chocolate Mikado straw and served with a tiny pot of mint ice cream – delicious combination.  The French name for this dessert has a suggestive double meaning but I can’t remember what it is! Perhaps one of you French linguists can help me out?

After this we had a tiny expresso which was served with a perfect home-made macaron. Mine was pistachio and Nigel's, raspberry.

Look at 'the feet' on that! Those of you who have ever tried to make macarons will know how hard it is to achieve such good results!!

Every detail about this meal was perfect, including the china, cutlery and glassware. The water jug was a dark ceramic, handleless vessel (locally made by an artisan) and contained a fishing float to let the waitress know when it needed topping up. The bread was served in a dinky little wire basket. Even the sugar bowl was decorated with colourful sweeties. All these special things made us feel that we were dining in a private home. The attention to detail was extraordinary.

We considered it to be good value and the sort of place we would like to visit every three months or so. The menu isn’t very big (not necessarily a bad thing) and they change it with each season. Definitely a place to go for a special occasion and we think that it now tops our list as our favourite restaurant in France or, indeed, anywhere.

The Gay Hussar

It was our 10th Wedding Anniversary last week and I was given the choice of where to eat to celebrate.  It had to be London because that's a special place for us and I chose The Gay Hussar in Soho www.gayhussar.co.uk  It's where we went when we got engaged and the type of cuisine holds very special memories for me - takes me back to my roots!  The food reminds me so much of my late mother's cooking - she was German, from Southern Germany, the Black Forest, and her cooking was heavily influenced by Hungarian, as well as French and Italian cuisine.

It's a popular place with politicians and the walls are littered with photographs and caricatures of well known politicians, past and present.  The decor is traditional, the china and cutlery old fashioned,  but the tablecloths are white, crisp and starched.  The service was friendly and efficient, possibly a bit too quick - our Bangladeshi waiter explained that there are some Hungarian staff but also a mix of six different nationalities on the team.

We both chose a selection of Hungarian Salami's for our starter.  Fresh and spicy.

Nigel's main course was Crispy Duck with Apple Sauce and Red Cabbage:  Very tasty!

Mine was Venison Goulash with Giant Cous Cous and Red Cabbage garnished with a sweet cornichon. Meltingly tender meat in a sauce that had the traditional sweet paprika and pepper flavours and I also detected caraway, an ingredient my Mum always put into her goulash.

We shared a dessert of sweet cheese pancakes - this was exactly like my Mum used to make! Yum!

We also had a very nice bottle of red wine.

Not the best restaurant meal I've ever had but it certainly evoked some happy memories.

Afterwards we trekked across London to Portobello Road to visit a bookshop I've been wanting to go to for ages........'Books for Cooks'.   In excess of 12,000 titles, all cookery books! I could have spent all week in there....Nigel had had enough after 10 minutes!  Found a great little book on making Perfect Macarons, my latest passion.  The chap who served me was none other than Eric Treuille, author of my favourite 'Canapes' book and a few other titles too!  I'll have to go back one day, on my own, with a few hours to kill!

An exceptionally good French Lunch......

Today I have eaten, probably, the best restaurant meal in France I’ve ever had.

Being Francophiles we’ve spent a fair bit of time in France and sampled plenty of restaurants – some good, many mediocre and, dare I say it, some uninspiring and ordinary. I'm not happy to write bad reviews - I think that these can often be unreasonably damaging to a restaurants reputation but am more than happy to report on good places.

How refreshing then to find the Hostellerie St Jacques, in St Saud, not far from our home in the Limousin. http://st.jacques.pagesperso-orange.fr/

We met up with some new friends who live in Rotterdam but also have property in the local Limousin area.  We met them at a village feast last summer and along with a fair amount of ‘face-booking’ we finally managed a rendezvous today at this lovely restaurant.

The décor is comfortable, interesting and quirky. Paintings of cows adorn the reception and lounge area and there are unusual artefacts all over the place……model chickens, rabbits etc. We were made to feel very welcome by the friendly, unstuffy staff.

The restaurant overlooks the beautiful terrace and gardens. In the summer months the trees on the terrace provide a natural shady canopy and guests may relax in the grounds, including the use of the pool and Jacuzzi.  I had lunch here a couple of years ago on a hot August day and it felt like paradise.

The restaurant was pretty full – they only opened up again this weekend after the winter closed season.  The acoustics were good – it was easy to chat across our round table with our new friends. I haven’t got perfect hearing and struggle sometimes if there’s a lot of background noise.

We opted to choose from the set lunch menu @ €26.50 a head.  The price included a glass of Kir, a choice of seven starters, mains and desserts, two glasses of red, rose or white wine, a glass of fizz and coffee. What you also get is numerous amuse bouche delicacies which means that the amount of courses rises to around eight! Not for the faint hearted!

So here’s the first amuse bouche:

Not entirely sure exactly what they all were although our friendly waiter did rattle off some descriptions in sing song French!  I think they included a caramelised cherry tomato which had been injected with something alcoholic – vodka?  A shot glass of Parmesan Mousse with home-made basil pesto. A rolled whirl of chestnut sausage wrapped in smoked ham.  Notice also the gorgeous serving dishes.

What also came with this was a couple of injectable tubes of mousse – avocado and a salmon flavoured one.  Interesting presentation and delicate flavour and texture. I was loving all this fussiness – after all, you’d never do all this at home would you?  Some may, however, find it a little over the top.

Next came a third amuse bouche. A tiny terrine of soupe de poissons with a crustacean garnish (not for me that bit!) The soup was delicious – not too fishy.

My starter was Parmesan Panacotta with Sun-dried Tomatoes, Cured Salmon, Passion Fruit Jus and a ball of Rocket Sorbet - garnished with raw fresh peas, chives and pink peppercorns. So fresh and tangy!

Nigel chose Creamed Artichoke, Veal Tartare and Grey Shrimps with Lemon Caviar and Crispy Fried Onions.  He was not complaining!

Bernadette chose Lobster Roulade with Mango & Duck Breast and Tomato Ice, beautifully garnished with micro leaves, and broad beans.  Generous portion - she started to struggle!

Redmond chose Scallop Risotto with Prawns, Baby Spring Vegetables on a Curry and Coconut Sauce. He was all smiles!

Can't believe at this stage that we haven't even started on our main courses!  Nigel, Bernadette and I all chose Beef Cheeks in Orange Sauce with a soft Potato Puree and Vegetables. Served in a dinky little clay tagine.  Meltingly tender meat and a flavoursome sauce.

Redmond chose rabbit...because he always does when it's on the menu!  Bernadette isn't keen on rabbit so won't cook it at home. I can understand that - I don't dislike the taste or texture but the raw carcase reminds me of a dead baby!  Served with a spicy crouton and lightly spiced carrot puree. Clean plate!!

Now another amuse bouche..... a refreshing Iced Lemon Tea served in plastic cones!

And another tray of amuse bouche!  A selection of mini Tiramisu Pots and Petit Fours.  We were defeated with these and had to leave some - sacre bleu!!

Now the desserts....... Nigel chose a Black Forest Stack with Cherry Confit Chocolate Cigars and Spun Sugar Garnish, dramatically served on a mirrored tile!

I chose Vanilla Millefeuille with warm spiced mango and Saffron Ice Cream. Crispy, fragrant......I'm struggling now!  Washed down with a glass of fizz.

Bernadette declined her dessert and Redmond chose an Upside down Apple Tart with Maple Syrup and a pot of Vanilla Cream

After all that, we had a tiny cup of strong coffee.  What a meal!  We cheekily asked for a copy of the menu to help me write this blog and the charming Madame said she remembered me from last time nearly two years ago when I asked for the menu! Made me feel special!

Undoubtedly the best restaurant in the area and they also have lovely accomodation.  Can't wait to go back!

Specially for Janice: Beetroot Risotto Recipe

Beetroot risotto and goat’s cheese

This combines subtle earthiness with an almost fluorescent colour. The contrast of the beetroot, cheese and chives is particularly exciting.

Serves 4 as a generous starter or as a light lunch (serves 2 for supper)

1 litre vegetable stock

250g raw beetroot, peeled and grated

2 tbsp olive oil

½ medium onion, finely chopped

½ stick of celery, finely chopped

1 garlic clove, finely chopped

175g risotto rice

100ml dry white wine

Salt and freshly ground pepper

125g mild, soft, rindless goat’s cheese

25g butter

A few chopped chives

Put the stock and beetroot in a saucepan. Bring to a simmer, then reduce to just below simmering point. In a heavy pan, heat the oil and sweat the onion, celery and garlic over a gentle flame until soft, but not coloured. Add the rice, turn up the heat a little, and stir until coated in the oil. Add the wine and stir until the liquid has been absorbed. Add 2 ladlefuls of the hot stock, scooping up somebeetroot bits, and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Add another ladle of stock and beetroot, and again stir until absorbed. Season well. Keep adding stock in this way until the rice grains are al dente. Use a splash of boiling water if the stock runs out.

Once the rice is cooked, season well, stir in the butter and half the goat’s cheese, then cover the pan and take off the heat for 3 minutes. Taste and season again if you think it needs it. To serve, spoon into wide bowls, adding more goat’s cheese, and sprinkle with chopped chives.

 

Chicken Recipe for Valentines Day - I dare you!!!!

This recipe is not as unsociable as it sounds!  In fact it’s one of the best chicken dishes I’ve ever had.  The garlic cooks to a soft sweet stickiness which makes a delicious sauce. Very simple to make.  There are many variations of this recipe on line but here’s mine:

Slow Cooked Chicken with 40 cloves of Garlic

Serves 6

1 large chicken (the best you can afford), kept whole or jointed

40 cloves of garlic (that’s about 3-4 bulbs), peeled

half a lemon, cut in two

two sprigs rosemary

few sprigs thyme

2 bay leaves

100ml white wine

50ml olive oil

100ml chicken or vegetable stock (made with a cube or powder is fine)

2 tablespoons creme fraiche.

Preheat slow cooker to High setting

Heat a large frying pan.  Rub the chicken with some of the olive oil and brown all over on a high heat. Remove to the slow cooker pot.

Toss the garlic cloves in the hot pan until slightly coloured (Don’t allow to go brown as they will taste bitter.

Add the wine, stock, remaining oil, lemon and herbs and bring to boil. Pour over the chicken, cover with lid and cook on High setting for at least 3 hours (check your own model for timings). Meat must show no sign of pinkness when done or reach 75ºC if checked with a meat thermometer.

Remove chicken and keep warm. Pour sauce into a saucepan, removing the rosemary and thyme stalks the bay leaves and the lemon pieces.  Reduce the sauce a little by simmering on the hob then stir in the creme fraiche.

Serve with potatoes and seasonal vegetables.

Happy Valentines Day!

 

Me? Heston's Bitch?

That’s what my daughter has just called me! Why? Because I have been raving on about his latest TV programme & Book (Cook Like Heston), I have cooked his ‘Triple Cooked Chips’ AND just ordered a Pressure Cooker on Amazon!  Well he does say they make the best stock and soup.

The chips were a faff to make but tasted gloriously light and crispy with soft centres. I would not rush to make them again unless I really wanted to impress someone but they were a very nice treat.  Here they are…….

I did have a pressure cooker when I was in my early twenties but it scared the life out of me so I rarely used it – all that hissing steam!  I gather they are a lot safer nowadays – well, Heston says they are!! Hurry up and deliver, Amazon, so I can start experimenting!

I’m looking forward to trying out some recipes using ‘forgotten cuts’ – ox cheeks, lamb shanks, suet puddings etc…. Just right for this time of year and very economical. In this cost conscious climate, who doesn’t want to save money?

Now….. back to the kitchen, where I belong!

 

Fab Meal at The Curlew Restaurant, Bodiam

The occasion was my youngest daughter's 22nd birthday, the venue...The Curlew Restaurant at Bodiam.  I've eaten there before and it's impressive. Michelin Starred -  impressive and well deserved. What's also remarkable is the amazing customer service.  I don't just mean the waitresses (who are very good!) or the Restaurant Manager (charming!) but it's the interaction I've had with the owner, Mark.

After my last visit I was so impressed by the main course that I'd had - the infamous 'Chop & Chips' (Jacobs Ladder cut of beef - short ribs) and would love to have known how to cook this at home. So I cheekily emailed Mark to ask if the chef were willing to share a few secrets.  I did not expect a reply (other similar requests to other restaurateurs in the past have been ignored!).  I was delighted to receive a personal, comprehensive explanation of the cooking methods involved (sous-vide) and, incredibly, a wonderful explanation of how to re-create this particular science in a domestic kitchen!  As a 'food scientist' I absolutely soaked up this knowledge but, regrettably, could not convince my husband that it was a good (safe) idea to cook meat on the hob for 72 hours without risk of setting the house on fire!  I will have to wait until domestic sous vide machines become more affordable. (It's on my wish list!)

It was as a result of this wonderful rapport and generosity that I decided that there was no better place to treat my daughter for her birthday dinner.  She's a competent Sous Chef with a particular talent for cakes and patisserie.  Mark also offered an opportunity for her to tour the kitchen and meet the Head Chef. Wow!

So there we were - Husband (Nigel), eldest daughter, Vicky on the right, youngest daughter, Jo (birthday girl) on the left and myself.  On entering the restaurant it was pleasing to see a young family with three little girls thoroughly enjoying their meal (also a birthday celebration for one of the girls as was evident by the way in which the dessert was presented with a candle and chorus of 'Happy Birthday'.  Lovely!

We started with apero's - Peach Bellini (Vic), Pear & Apple Bellini (Jo), White Wine (Me), H2O (Nigel - driving!).  Delicious home-made, warm bread was offered. OMG! I thought Vicky had died and gone to heaven!

The menu was interesting with a good range of seasonal choices. Some of the descriptions were a little bizarre, often the case in restaurants like this.  Sometimes that can be a little irritating because you can't quite work out what it is, other times it's a fantastic surprise when it's served up.  Overall we were delighted with what we'd chosen and pleasantly surprised (especially with the 'dehydrated milk' offered with Jo's dessert. Who would have thought that could be appetising?

So our starters were.....

Nigel - 

Rock Salt Beetroot, Crispy Veal Tongue, Mustard Cress

Jo - 

Pressed Goose Leg, Liver, Chutney, Toast

 Lovely presentation & very tasty!

Me - 

Sussex Farmhouse Double Baked Cheese Soufflé - the lightest, tastiest, cheesiest, soufflé ever!

Vicky - 

Warm Smoked Salmon, Barley, Watercress, Goats Curd

She'd expected thin slices of smoked salmon and was raving about the gorgeous juiciness of this!

The starters were impressive.  The technical skill behind creating my cheese souffle was awesome - so light and fluffy and cheesy. The blend of flavours and textures with all the starters was fantastic - I know - I had to taste them all!

On to the mains....

Me - I would have chosen the Chop 'n' Chips as I loved it so much last time but, having been inspired by the Beef Cheeks on the menu last time and having cooked them myself and been impressed I thought I'd try the Pork Cheeks - I was not disappointed!  A 'fogotten cut' that is getting a well deserved revival.

Slow braised Pork Cheeks, Cauliflower, Raisins, PX Sherry - melt in the mouth gorgeous!

Jo - 

Chop n Chips - Jacobs Ladder, Beef Dripping Potatoes, Pickled Cabbage - just AMAZING!

Everytime I look at this I start to dribble! Sous vide cooking a it's absolute best! I would defend this method to the hilt and, indeed, did do so in France at New Year to some sceptical souls who could not get their heads around 'cooking in a plastic bag'!

Nigel & Vicky - 

Grilled Mallard Breast, Cranberry, Orange, Chicory, Marmalade Potatoes

Tasty and succulent. Vicky found a little piece of lead shot - SHE would wouldn't she!  Jo just said "Did you expect the duck to just walk in to the restaurant then?!"  Ha ha!  You don't get that with supermarket meat do you?!

Jo just can't get enough of that rib!

Happy Birthday to you!

Jo - 

Nutmeg Parfait, Expresso Sorbet (Delicious!) and Dehydrated Milk (sounds weird but is like a thin, crispy sheet of rice paper) Beautifully decorated plate!

For some reason, the photo of Nigel's dessert - Tutti Frutti Clafouti with Brandy Ice Cream did not come out but the memory remains in my senses - wickedly rich and velvety.

All washed down with a very nice bottle of red from the extensive wine list.

After all that Jo and I were invited in to the kitchen to meet the Head Chef, Neil McCue. What a charming, interesting man.  Dedicated to providing wonderful food. I don't underestimate the pressure involved - the skill, the timing, the sheer professionalism.

Thank you to everyone at The Curlew for making it such a memorable evening.

10/10 at Le Cafe Anglais

I've finally found a restaurant I can truly give a 10/10 score to!  Le Cafe Anglais in Bayswater.  The Chef Patron is Rowley Leigh and on both occasions that I've eaten there he has been very much in charge in the open plan kitchen - nice to see that when so often the 'celebrity' chef is nowhere to be seen in their own restaurants.

 

The decor is elegant, light and airy with a retro 60's feel about it.  Lovely crisp white table linen and comfortable banquette seating.  It was open and uncluttered with no screens or alcoves, yet we were not distracted by other diners. The tall ceilings made for excellent acoustics.  Fascinating (for me anyway!) insight into the kitchen - all very visible and with Rowley most definitely keeping a close eye on everyone - chefs and customers alike!

We ate there at lunchtime on 2 Dec.  The food was delicious - traditional and unfussy and perfectly cooked. Portions were generous. Seasonality and provenance of ingredients is clearly important to Rowley.  Impressive wine list - we enjoyed a crisp clean Riesling and a gorgeous rich cinnamony red.  Service was efficient, friendly and discreet. We were offered a complimentary amuse-bouche because the waiter thought we had waited too long for our starter (we hadn't!) - the infamous Parmesan Custard and Anchovy Bread - OMG! so creamy and rich, a dish to delight all the senses.

My starter was Rigatoni with Chicken Livers - almost a meal in itself. Beautifully tender chicken livers. Nigel had Fish Soup which he declared was the best he'd ever had.  
Main course was Belly of Pork with braised chicory and red cabbage and apple.
Greedy me  also had to have Dauphinoise Potatoes and Brussel Sprouts whilst Nigel ordered chips and creamed spinach - all to die for!

I passed on dessert but Nigel ordered figs and clotted cream - the waiter thoughtfully brought two spoons!  I'm sure they must have doubled up the portions too - 4 large figs!!!!
 Followed by coffee. Absolutely superb!

This restaurant is definitely top of our list!

 

 

I've been making a list.......

My life is governed by lists - to do lists, shopping lists, phone call lists, wish lists, inventory lists (freezer etc..) What would I do without them? I could not function, that's for sure!  But my favourite list at the moment is, without a doubt, a list of the things that have inspired me to cook and I'm going to share some of them with you here.....in no particular order....

'Forgotten Cuts' - this is a bit of a trend at the moment with chefs, restaurants, butchers and supermarkets promoting the idea.  But for good reason! These forgotten cuts are cuts of meat that are generally cheap to purchase (PLEASE retailers, don't exploit this and raise the prices because of the renewed interest) but require long slow cooking to extract and develop maximum flavour and juicy tenderness. Things like pork belly,  beef skirt, beef cheeks, short ribs of beef (or 'Jacobs Ladder'). Perfect autumn comfort food.

• I have a wonderful recipe for slow roasted pork belly from Richard Phillips (as seen on GMTV Breakfast Show with Lorraine Kelly) - fabulous crispy crackling and meltingly tender meat.
• Beef skirt (diced small)  is THE  cut of beef for making Cornish Pasties - much better than minced beef/steak. The long-grained texture is perfect.
• Michel Roux has shared a great recipe for Beef Cheeks in an Orange, Bitter Chocolate and Pear Sauce on the 2nd BBC series of 'Great British Food Revival' - I can't wait to try it!
• 'Jacobs Ladder' - I tried this recently at 'The Curlew' restaurant near Bodiam, East Sussex (www.thecurlewrestaurant.co.uk) where they call it 'Chop & Chips'   It was divine! Here's a sneaky photo of it: 
  I'd never heard of it before and it inspired me to do a little research.....I've found a great recipe on-line.

I'm happy to share these recipes - message me if you want them.

So where is the best place to buy these cuts?  A good local butcher's, without a doubt, although Waitrose has tried to introduce a range of such cuts.  It's well worth asking - if there's a demand, they will rise to it for sure!  As far as I'm concerned I'm going to get mine from Park Farm butchers in Hawkhurst - they have a retail outlet in the High St and also farm their own Beef, Pork & Lamb.

 www.parkfarmbutchers.co.uk

They have complete traceability of all the meat they supply and the slaughterhouse they use is within 20 miles of the farm (that means less stress for the animals).  They even have control over what the animals eat!  Equally important.... the guys in the shop are very helpful and keen to give advice and it's easy to ask the dumb questions without feeling intimidated (VERY important in my opinion!)

Baking Inspiration - it's THE THING at the moment isn't it? Everywhere you look it's cupcakes, macarons, cookies, home-made goodies.  The BBC Great British Bake Off has a lot to answer for.  I actually missed the first series last year and only caught the final of this years series by accident (although I have back-tracked and iPlayered it).  I thought it was great - excellent tips and a good follow-up Masterclass series and accompanying recipe book. The presenters - Mary Berry and Paul Hollywood are a bit of an odd couple but there's no doubting their expertise.  I already own several of her books and just had to download the ebook version of Paul's Bread book (much cheaper than the hardback book).  But the star of the show, in my opinion, is the winner, Jo Wheatley. A well-deserved champion and she writes a fascinating blog:  http://josblueaga.blogspot.com/  It's homely and friendly and she just loves sharing her knowledge. No wonder that her cookery classes have become really popular.

During one episode the contestants task was to make a Croquembouche.  I watched this with great interest as I'd love to explore this skill in more depth. A French friend of mine emailed me a link to a French website that takes Croquembouche into an absolute artform - feast your eyes on this link: 

http://album.aufeminin.com/album/see_44341/Pieces-montees-choux-et-nougatine.html#p1

I can't wait to experiment!

I found a couple of images on Facebook - things that 'fans' of the Lakeland site had posted up - great cake decorating idea:

Or how about this one for a fund-raising idea for my next Macmillan cake sale:

YUM!!

I've got loads more things on my list but that's enough for now......

Am I obsessed? ..........Probably!

Am I sad?.........No!

Am I happy?..........Definitely!

Happy Cooking!

FOOD + MUSIC = HAPPINESS!

The title says it all for me......and it manifests itself in so many different ways.  

Life for us in the 'Wilson House' is mad busy - work (our respective businesses), family, friends and social activities, Macmillan 'stuff' - it's crazy! Sometimes there just isn't time to relax, chill and think.

But, what we're having tonight is a wonderful close evening of food, music, discussion - just Nigel, me and Fred!  OK...I'm now bashing away at my laptop but I'm so inspired to get cracking on my blog and it's easy to keep chatting, watching TV (tennis), listen to music. (Glastonbury 'live' is blasting away! - Mumford and Sons etc....- superb!)

Nigel's music preferences are eclectic and broad. I know what I like in 'jazz', 'classical', 'traditional', 'folk', 'contemporary' and 'pop' but am constantly being introduced to stuff by Nigel that I wouldn't otherwise listen too. Sometimes I hate it, sometimes I love it, but mostly I have to say....it grows on me!  And that's the big conversation we've had tonight - music is like food......you don't always like it first time around (think about how a baby develops taste) but it's so wrong to dismiss music, or food, or 'art' come to that, at first 'taste'. I grew up in an environment of good food and 'European' tastes but, WOW, how my experiences and tastes have broadened, exponentially in the last 15 years or so.

I love Friday evenings......it's a chance to unwind (for Nigel) or a calm before the storm (for me - if I've got a busy catering weekend - which I have!) We've had a nice 'carb-free' meal (thinking about that beach holiday!), good wine (what the heck!), and a great discussion around music and what it all means.

Nigel's just bought a new soundtrack from a favourite 'smooth jazz' pianist - Pat Metheny. He's done an album of various covers - Simon and Garfunkel, Carpenters, Beatles, Stylistics - oh my God - brought back so many memories and what a beautiful interpretation of these iconic tracks.

We got talking about 'Desert Island Discs' tracks - how can you whittle it down to just 8? I got thinking about favourite recipes.....so many.....how to choose?  What I do do now, however, is annotate my favourite recipes with the word 'Ultimate' in my laptop filing system - it's a start!

To sum up.....food and music bring so much pleasure and, in these tricky economic times, can still be accessible and affordable to everyone in all sorts of ways. Have a great weekend everyone!