I’d like to introduce you to a friend of mine. I say friend, even though we’ve never met, because she’s generous, she’s creative and she’s a very good cook. Continue reading
I’ve been feeding my cookery book addiction with three new books from East Anglia. If you have a connection with Suffolk or Norfolk or just like good food, beautifully cooked, you might like to add one or all of these to your Christmas list. Continue reading
You’d have to be colour blind not to notice the current fashion for edible flowers and micro greens. They appear in almost every posh restaurant and glossy magazine photo-shoot. And they are very enticing: the bright colours of the flowers and the tiny, delicate but sometimes pungent shoots. Continue reading
I’d been planning a broad bean risotto, to be honest, as we’re awash with them at the moment and they’re one of my favourite summer vegetables. Then my eye was caught by a recipe from Anna del Conte which described a risotto of a type I’d never made before, thickened and enriched at the end of cooking not just with parmesan but with egg yolk and cream. The clincher was that the key flavour was lemon. Continue reading
She’s a wise bird, that Diana Henry. I know from my own experience here on Mrs P that chicken recipes are hugely popular. Maybe it’s because people try to avoid red meat, maybe it’s because it’s easy to knock up a quick supper with a couple of chicken joints you’ve picked up on the way home from work. Maybe it’s just because a good chicken is so very tasty and versatile.
Ms Henry has written an entire cookery book dedicated to chicken recipes and I imagine it’s flying off the shelves (sorry). Continue reading
I was going to start by saying this is an hommage to Fromage Homage, but then I got bogged down in the etymological differences between homage and hommage and whether you pronounce it hommidge or om-ahj, so let me just say this post was inspired by FH, who has just made rather delicious-looking cheese pasties with elephant garlic and sorrel.
With neither giant garlic nor sorrel to hand, I made a different filling, then thought it would be excellent as the stuffing for a pithivier. Continue reading
It’s only been nine months since I launched Mrs Portly’s Kitchen, but as it’s traditional round about now to look back over the year, I thought it might be fun to share the 10 most popular posts so far. Continue reading