greek lamb

The excellent Olive Grove

The Olive Grove at Cambridge never disappoints for its excellent food and service. This time I had Kotosoupa – velvet chicken soup with vegetables & lemon, then Arni Filleto – skewered lamb neck-fillet served with potato wedges, pitta bread & Mediterranean salad, with a dip of yoghurt & cucumber on the side. I drank a […]

chorizo balls

Chorizo balls

It was my first time at De Luca Cucina, an Italian restaurant in Cambridge’s Regent Street. I tried a new dish, chorizo arancini stuffed with fontina cheese served with a cucumber yoghurt.  It was deliciously good.  I followed it with oven baked fillet of salmon with a pistachio & honey crust served with mange tout […]

PP salad

Pork pie salad

The pork pie was Melton Mowbray, and other protein included ham, cheese and a boiled egg.  The salad included iceberg lettuce, pomodoro tomatoes, green olives and new potatoes.  Some light mayonnaise went on the lettuce, with mango chutney for the pork pie, and mustard for the ham.  Very nice it was, too.

croque

Carb-heavy croque

Staying last weekend in the Meridian Fisherman’s Grove hotel in the Seychelles I ate Sunday lunch in the beachside bar, ordering the croque monsieur.  It looked rather heavy in carbohydrates with lots of bread and chips.  I improved it by leaving behind 4 of the 6 pieces of bread and eating only a handful of […]

saumon croute

Salmon Wellington

It’s actually saumon en croute, but I make it with a novel twist.  I put the raw salmon, skin removed, onto the puff pastry rectangles, then I put a layer of pesto on top before folding and sealing the pastry.  I brush with beaten egg and bake for 15 minutes in a 170 fan oven. […]

fission chips

Immigrants gave us fish and chips

It was Spanish Jews who settled in England in the 17th century who introduced fish fried in batter, and in 1860 Joseph Malin opened the first fish and chip shop in London, selling “fish fried in the Jewish manner.” Chips, or deep fried pieces of potato, appeared at about the same time, and the advent […]

lamb-salad

Lamb salad

The lamb slices were left over from a roast lamb dinner. They were lightly sprinkled with rock salt and served with mint jelly alongside. The salad was quite high protein, in that it contained a boiled egg, cheese and pecan nuts in addition to iceberg lettuce, spring onions, Vittoria tomatoes, sunflower seeds and pine nuts. […]

VLUU L310W L313 M310W / Samsung L310W L313 M310W

Roast potatoes and toast

The latest food scare is about overcooked roast potatoes and burnt toast.  The Food Standards Agency warn that acrylamide produced by such foods could increase cancer risks in humans, although mice rather than humans were studied in the research David Spiegelhalter, Professor of the Public Understanding of Risk at the new Winton Centre for Risk […]

fritt

Frittata

It is somewhat like a quiche without the pastry.  I whisked up four eggs with three big spoons of cream and half a mug of goat’s milk.  I poured enough to cover the base of the dish, then added 2 chopped rashers of cooked bacon (soft, Canadian style), plus chopped onion, green pepper and mushrooms. […]

fr-bkfast

French breakfast

At Cote they called it a French breakfast.  It looked remarkably like an English breakfast.  There was scrambled eggs – two of them – plus bacon and mushroom.  There was also black pudding, though they called it boudin noir, a French blood sausage.  The bread was different, though.  Instead of fried bread or (my preference) […]