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Showing posts from July, 2015

Oxymorons, holiday cooking and a picture of sunflowers

One thing I like about catering on holiday is the inescapable and necessarily inventive resourcefulness of it all. 

The - ‘Oh! I don’t have that ingredient’ moment, swiftly followed by the - ‘What shall I use instead?’ - slightly panicked moment. 
And the - ‘Wow! This is good!’ - revelation that you determine to remember when you get home but will definitely forget due to having imbibed a holiday abundance of wine. And which due to the wine might actually not be as good as you think. Unless perhaps, the sozzled brain is capable of leaps of culinary inspiration that the non-sozzled brain is incapable of, due to sober adherence to the constraints of received rules on taste combinations.

Last night’s menu-en-vacances featured salmon on a bed of mushroom, white onion, and garlic with roasted potato wedges sprinkled with ground ‘saveurs epicees’ (which added good flavour - whatever they were). Followed by fresh apricots - drizzled with honey, liberally sprinkled with cinnamon and baked in the…

Roulade-heaven and vegetarianism

The daily task of feeding the household - dogs, children, assorted adults who drift in and out of our home - is either easy: four-legged family members take on the role of shadow, closely applied to the ankles of the adult they regard as most likely to feed them, blocking doors, preventing access to stairs, standing between that adult and any activity that might delay dinner, or not so easy: endless nights of endlessly attempting to be endlessly inventive with meat and two veg. Then Littlest jettisons the meat part and the dinner dynamic changes to pasta and veg, pasta and two veg and occasionally pizza and veg until we reckon a rebalancing is required and start to experiment with fish (partial success - salmon ok, other fish “tastes of mango”), vegetarian ready-meals (all bad), vegi-burgers and sausages (“If I wanted to eat something that looked like meat I’d probably eat meat”) and the world of vegetables beyond peas, sweetcorn, broccoli and carrots (still working on this one). 
One …