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A Food Geek in London

random ramblings about food and other stuff

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Cook it up

London Omelette

Not ‘folded frying pan’ omelette, not a ‘Denver’ omelette, not a Spanish omelette (which is actually called a tortilla in Spain – not to be confused with those corn or flour tortillas you use for burritos and tacos!)….and there really... Continue Reading →

The Ultimate Compliment

Cassoulet!  The ultimate winter comfort dish...and last night I received the ultimate compliment: "This is the best Cassoulet I have ever had- including what I had in Carcasonne".  And this was from a Frenchman.  I have to admit it was... Continue Reading →

Simple Sunday Pleasures….and a new cheese discovery

Scrambled eggs on toast. That's it. OK....with a grating of a bit of hard cheese...and maybe a drizzle of truffle oil on a special Sunday, but really...two fresh eggs, scrambled (or scrumbled if you live in Germany and have a... Continue Reading →

….and new butcher

McKanna Meats at 21 Theobald's Road....not quite a five minute walk from my new office and a meat-lovers dream! Recommended by a friend who works at the BBC. The first thing she said when I told her I would be... Continue Reading →

“Whiff of Autumn” shoulder of lamb, with cumin-orange mashed sweet potato and minted spicy corn relish

Lamb 1/2 shoulder of lamb (bone in) 1 yellow onion, peeled and quartered 2 cox apples, peeled and quartered 8 cloves garlic, peeled few cloves stick cinnamon 2 dried red chilies (if I had them I would have used chipotle)... Continue Reading →

Wahaca and Caribbean inspired cilantro rice

So Wahaca is not a serious mis-spelling of Oaxaca, but rather a tasty Mexcian Restaurant near Covent Garden in London.  They serve up great 'street food', tacos, tostadas, quesadilla...burritos...guacamole...well you get the idea.  The food is  yummy and  fresh, and... Continue Reading →

Duck with blueberry-orange sauce and sweet potato dumplings

So I had a lovely duck breast...some blueberries and a sweet potato and here is what came together: Duck Make a few slashes in the duck skin without piercing the meat. Mix a couple tablespoons extra virgin rapeseed oil (or... Continue Reading →

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