Lemon Curd & Spelt Pastry Tartlets

on Friday, 01 November 2013.

Lemon Curd & Spelt Pastry Tartlets


Tangy lemon curd and a crisp pastry shell, what's not to love about these cute little tartlets? Well maybe when it's 30*C and you're hungover and have coated the kitchen in flour and dough, but it's all worth it in the end. You could use pre-made shortcrust, but it's always an accomplishment to make the pastry yourself, and using spelt flour adds a wholesome angle, and a nutty and sweet flavour.

Blood Orange Salsa By Laurie Stansfield

on Tuesday, 29 October 2013.

Blood Orange Salsa By Laurie Stansfield


To celebrate all things ghosts, gobbilns and goul's of Halloween the lovely Laurie Stansfield seranades us with a blood-splattered salsa scene for this week's Creative Recipe. Laurie produces and amazing amount of illustrative work each woven with it's own magical narrative full of energy and childish fun. 

Rare Medium

Written by Maxine Thompson on Tuesday, 22 October 2013.

Rare Medium

 

Rare Medium is one of most beautifully put together journals I've come across in a long time. In a an oversaturated market, this informative and inspirational publication is a breath of fresh air. The journal aims to bridge the gap between farm and kitchen by providing readers with information and inspiration on the red meat industry in Australian beef, lamb and goat farming, butchery and recipes.

Almond Milk Porridge With Fresh Figs, Warmed Honey & Thyme by Karolina Burdon

on Monday, 21 October 2013.

Almond Milk Porridge With Fresh Figs, Warmed Honey & Thyme by Karolina Burdon


This cosy scene created by Polish illustrator Karolina Burdon conveys all the sweetness and warmth of both a bowl of porridge and a breakfast in bed.

Alive with strong colours and bold patterns reminiscent of a Fauvist canvas, Karolina’s illustration makes you want to nestle in for the morning.

Lamb & Prune Tagine

Written by Jessica Thompson on Tuesday, 15 October 2013.

Lamb & Prune Tagine


This sweet and succulent tagine is flavoured with the gentle aromatics of cinnamon, topped with the crunch and creaminess of almonds, and freshened up with some coriander. I recommend serving it with a mound of buttery cous cous, some kind of shaved fennel salad or just some steamed green beans.

easy yo!

Written by Maxine Thompson on Monday, 07 October 2013.

easy yo!


Yogurt is one of those wonder foods with 1000 different uses. It's perfect to use in a variety of sweet & savory dishes, in dressings, as marinade, in cakes, dips or beverages, and the best part - it is incredible (and cheap) to make. 

Salsa Verde

on Wednesday, 02 October 2013.

Salsa Verde

Eat this on everything. 

Mushroom Pâté

Written by Jessica Thompson on Wednesday, 02 October 2013.

Mushroom Pâté


This retro number is a vegetarian-friendly pâté, and is just as rich and umami as it's offal-inclusive affiliates. Serve it up with some crackers or mini toasts, radish or cucumber rounds. A light, aromatic white like a Pinot Grigio or dry Riesling wouldn't go astray with this little ensemble, or vintage champagne for some extra earthiness and kitsch if it's for a special something something.

Marbled Beetroot by Daniel Lewis

on Wednesday, 04 September 2013.

Marbled Beetroot by Daniel Lewis


This week, cartoonist/illustrator Daniel Lewis gets crafty with our marbled beetroot bread. 

Fig, walnut & dark chocolate wholemeal muffins by Jelena Bando

on Saturday, 31 August 2013.

Fig, walnut & dark chocolate wholemeal muffins by Jelena Bando

 

Paris-based Jelena Bando's strange and wonderful 'chat domestique' has returned with cheek this week in our Fig, Walnut & Dark Chocolate Muffins..

Refried black bean, coleslaw & queso blanco tortillas

Written by Jessica Thompson on Thursday, 29 August 2013.

Refried black bean, coleslaw & queso blanco tortillas

 

This was a feast we cooked up back in May for Cinco de Mayo. We went all out, preparing the queso blanco and torillas as well (though our corn toritilla technique definitely needs some refining). Some crumbly ricotta or feta does the job if you can't get your hands on any queso blanco. This Pomegranate Pico de Gallo works a real treat with this meal too. 

Polenta pancakes with Streaky Bacon, Fried egg, Green Harissa & Browned maple butter

Written by Jessica Thompson on Thursday, 22 August 2013.

Polenta pancakes with Streaky Bacon, Fried egg, Green Harissa & Browned maple butter


This is a breakfast that relishes in the joy of condiments. Southern-style corn cakes are served up with some crispy bacon, a fried egg, drizzled with the smokey sweet maple butter, and sharpened up with a fresh and spicey Middle Eastern green harissa.

Pomegranate Pico de Gallo

on Wednesday, 21 August 2013.

Pomegranate Pico de Gallo


A fresh and tangy festive-looking number to jazz up anything from a scrambled egg breakfast, to these black bean torillasthis pulled-pork bun or pretty much any BBQ feast. It would work nicely with some spiced grilled fish, or you could even so far as to put some rice through it for a meal on its own. 

Kaleidoscopic Goat

Written by Maxine Thompson on Friday, 16 August 2013.

Kaleidoscopic Goat


Using multi-coloured produce in this dish is the real shower stopper, the purple potatoes, purple cabbage, black and yellow rice, and vibrant greens are enough to rival the rainbow. If you have a few days to spare, take the time to source the different coloured produce, you and your dinner party guests won't regret it for a second. 

Gardening in the kitchen: How to grow your own bread

Written by Karina Seljak on Friday, 16 August 2013.

Gardening in the kitchen: How to grow your own bread

Bread in America isn’t really bread. It’s better defined as cake, but without the icing and champagne and all the joy that comes with cake. The point at which it seemed like a good idea to add sugar, eggs and digits to the magical combination of flour, yeast, water and salt, was early in the twentieth century. Food reformers set out to lessen the food borne diseases that came from hand-made baking, and upscale production. 

10 Tasty Tunes about WINE

on Thursday, 15 August 2013.

10 Tasty Tunes about WINE


We've all caroled the chorus of Red Red Wine around our living room or sobbed into a glass of Lilac Wine, but here's another 10 dittys to add to your repertoire of odes this beloved purple drank. 

Green Harissa

Written by Jessica Thompson on Thursday, 15 August 2013.

Green Harissa


This Middle Eastern number has become a key player in my condiment repertoire, and is a great staple to have on hand. Fresh and tangy with a little heat, it can be used to add spruce up and accompany any number of dishes - as a BBQ marinade for chicken, the finishing touch for soups, curries and tagines, combined with yoghurt to accompany slices of roast lamb and works with with fish - particularly salmon as it cuts through the richness. Mix it through boiled potatoes with a little butter for a fragrant side dish, use it straight up as a stir fry sauce... even just piled on your eggs at breakfast. 

Speckled Tahini Cookies By Valero Doval

on Wednesday, 14 August 2013.

Speckled Tahini Cookies By Valero Doval


Nimble-handed and magic-minded, Valencia-based artist Valero Doval has reconstruced our triangular Tahini cookies that will have you thinking about thinking about eating.

Spiced Tomato Chutney

Written by Jessica Thompson on Sunday, 11 August 2013.

Spiced Tomato Chutney


Who doesn't need another condiment in their life? This sweet and sour spiced number can be eaten in liberal amounts with curry, spruce up eggs or avocado on toast, spread liberally on sandwiches, served with a roast, or plattered up with cheese and crackers.

Beetroot Soup & Chocolate bread by Thembi Hanify

on Thursday, 08 August 2013.

Beetroot Soup & Chocolate bread by Thembi Hanify


New York based Art Director and Graphic Designer Thembi Hanify has created a kaleidoscopic collage for this dizzyingly delicious combination of chocolate and beetroot.

Marbled Cheese Portraits

Written by Georgie Thompson on Tuesday, 06 August 2013.

Marbled Cheese Portraits


Spotted and sweet, these cheese portraits by Ptohograhpies make an impression like an old crush in a school year book. Oh cheese...wonderfully rotten; tasted once, and never forgotten!

Kangaroo tortellini with Lemon myrtle & raisin brown butter sauce

Written by Maxine Thompson on Sunday, 04 August 2013.

Kangaroo tortellini with Lemon myrtle & raisin brown butter sauce


Being Australian, I am almost ashamed to say that I've only ever eaten kangaroo once before in my life... but I realised after mentioning that I was thinking about cooking kangaroo, I am not in the minority. Makes you wonder why more people are not turning to something that grows in our back garden? Kangaroo is lean, sustainable and versatile. Try substituting kangaroo for lamb in your next curry, or Roo Tail instead of Ox Tail stew as a winter warmer. 

Seafood Laksa

Written by Jessica Thompson on Wednesday, 31 July 2013.

Seafood Laksa


Yes ready-made laksa paste is easily attainable and does a pretty damn good job. But making it yourself doesn't take much longer, tastes super fresh and fragrant, and you get all the self-satisfaction and well-earned smugness that comes from making everything from scratch.

Syrian Fattoush by Jacques & Lise

on Friday, 26 July 2013.

Syrian Fattoush by Jacques & Lise


This week, graphic designers and creative lovebirds Jaques and Lise from Belgium have illustrated our classic Syrian Fattoush.. a voluptuous (fat-tushed!) aubergine gets cosy in a flatbread bed full Middle Eastern flavour! 

Ice cream trio by Martyna Zoltaszek

on Friday, 26 July 2013.

Ice cream trio by Martyna Zoltaszek


Sunshine, rollerskates, hot pants and ice cream... our fancy trio of ice creams has been illustrated by Bristol-based Martyna Zoltaszek.  A classic mint choc chip, a decedant black sesame and a girly rose water & goats milk ...game on! 

Caramelised onion & pesto tart

Written by Jacqueline Donaldson on Friday, 26 July 2013.

Caramelised onion & pesto tart


Get your 60s cocktail-party on with these luscious little pastries. The sweetness of the onions is softened by the aromatic smoothness of the pesto and the tang of the goat’s (or vegan) cheese. Making individual pastries rather than one big square looks really cute, and you can also make a delicious pizza using these toppings.

Mange-Moi!

Written by Georgie Thompson on Friday, 19 July 2013.

Mange-Moi!


With Tour de France in full flight, we're celebrating all things French this week with Bardot as #fridayfoodfox, a Bastille day picnic banquet and a Tasty Tune compilation of sultry 60's French pop, reverb-drenched freakbeat - Sexy, sweet and strange.. Mange-moi!

Jamaican Ginger Cake

Written by Jessica Thompson on Monday, 15 July 2013.

Jamaican Ginger Cake


This rich, fudgey and heavily spiced cake is a throwback to our days of living in Stokes Croft in Bristol... afternoons spent sitting on our porch listening to dancehall tunes drift down the street, sipping on cups of tea with thick slices of McVites Jamaican Ginger cake.