Monday off


My first day off in over a week and look the sun is out. Confidence is slowly growing, applied it to woman management, as opposed to man management, a footballing term, or stamping on ego’s. Woman management is a lot trickier, but I kept it short & sharp. Its great to catch up on paperwork, (that sounds really dull doesn’t it?). It’s my downfall though, being slightly organized helps a lot. I served the Brawn I made with Pear & Apricot Chutney which I found in our brand new Waitrose. I felt it needed something sweet to balance out the fattiness Three more phone calls and I can enjoy the rest of my day.

Because I like it

Because I like it

Kitchen equipment for aspiring head chef #1 

Kitchen equipment for aspiring head chef #1 

Fresh parsley & coriander

Fresh parsley & coriander

Globe Artichokes 99p each

Globe Artichokes 99p each

Mental note to self #1


‘Note down your ideas’ So, I’m putting this recipe book together, by the end of the year. Apple kindly provides half the solution, the rest is down to me!, granted, it’s a lot easier to say than to ‘do’. Recipes, photography, food, what could be simpler.

Two things I have never done before, brawn & pear tart. Rosa Clarke suggested Brawn, I took two days over it, making sure the pigs head is cooked very slowly, the stock should barely ripple, onion, celery & carrot were also added to the mix. And the pear tart was inspired by Raymond Blanc’s Apple tart, seen in the recent BBC episode.

Two things I have never done before, brawn & pear tart. Rosa Clarke suggested Brawn, I took two days over it, making sure the pigs head is cooked very slowly, the stock should barely ripple, onion, celery & carrot were also added to the mix. And the pear tart was inspired by Raymond Blanc’s Apple tart, seen in the recent BBC episode.

Asparagus

So it’s grown in Mexico!, thats a lot of carbon!, probably why its £4.35p a bunch. It was a simple supper and a treat for them!. I decided to go for a classic, Seared asparagus with Hollandaise sauce, and no I didn’t make it fresh!, becoming a Head Chef has many distractions! including looking for scissors to open cartons!. But its all good fun over the past month I have been chatting to the residents about food, making sure I visit Mrs Willis last, she always has the kettle boiled for my cup of coffee. My budget increase has allowed me to experiment, I even have a pigs head on order.

Asparagus

So it’s grown in Mexico!, thats a lot of carbon!, probably why its £4.35p a bunch. It was a simple supper and a treat for them!. I decided to go for a classic, Seared asparagus with Hollandaise sauce, and no I didn’t make it fresh!, becoming a Head Chef has many distractions! including looking for scissors to open cartons!. But its all good fun over the past month I have been chatting to the residents about food, making sure I visit Mrs Willis last, she always has the kettle boiled for my cup of coffee. My budget increase has allowed me to experiment, I even have a pigs head on order.
Fig
Food photography

Fig

Food photography