Friday, 4 June 2010

Some lovely things I've been making recently


Heritage tomato salad and marinated mackerel in my own red wine vinegar
Heritage tomato salad and marinated mackerel in my own red wine vinegar
The story so far in my little series of 'Summerhouse dinners': I've done three with people who came together, last week the people didn't know each other but left like best friends. We've had sweltering weather, bad weather and back again. I've tried to perfect my hover ratio: that is, how long I chat and hang about or...do they want to be left alone? It's trickier that balance with a small amount of guests.

I don't quite know what to do with myself up at the big house while they are eating. Last week I just put dessert, cheese and coffee in the shed and skived off to watch Eurovision in my bedroom. Wake me up before you go go!
Zucchini and mint frittata
Zucchini and mint frittata
Cherry clafoutis
Cherry clafoutis
clafoutis, Brushed with creme de griottes, a cherry liqueur
Brushed with creme de griottes, a cherry liqueur
Salmon ceviche, guacamole, mango and spring onion salsa, tomatillo salsa, salsa asado
Salmon ceviche, guacamole, mango and spring onion salsa, tomatillo salsa, salsa asado
Tomatillo and chipotle salsa
Tomatillo and chipotle salsa
Cheese and jalapeno breadCheese and jalapeno bread
Cheese and jalapeno bread, before bakingBefore baking
jalapeno and cheese bread: Hot out of the oven, delicious
Hot out of the oven, delicious
Oak smoked tomatoes and crisp green olives
Oak smoked tomatoes and crisp green olives
Rose petals in vinegar
Rose petals in vinegar
Making the quenelles for ricotta gnocci
Making the quenelles for ricotta gnocci
Giving them a little shake in flour, ricotta gnocchi
Giving them a little shake in flour
ricotta gnocchi You boil them gently until they float and then fry in sage butter
You boil them gently until they float and then fry in sage butter
Ricotta gnocci with zucchini tagliatelli tossed in sage butterRicotta gnocci with zucchini tagliatelli tossed in sage butter
Making the meringues for the 'iles flottantes'
Making the meringues for the 'iles flottantes'
iles flottantes Floating in creme anglaise
Floating in creme anglaise

19 comments:

  1. That all looks so delicious. Are the recipes going in your book?

    ReplyDelete
  2. The whole menu looks so summery and delicious. I love the colours of the heritage Tomatoes and the freshness of the mackerel. I haven't made clafoutis for ages, so must give that a try again soon.

    ReplyDelete
  3. Those ricotta gnocchi look fantastic - you must be enjoying the chance to try out some more labour intensive recipes that perhaps would not work so well at the full underground restaurant

    ReplyDelete
  4. You've made some magic moments there.

    ReplyDelete
  5. fingers: yes some of them will be going in the book
    Bakelady: I love those old fashioned French desserts
    Gourmet: the ricotta gnocci are very difficult to do for large numbers of people. I've changed the original Zuni recipe to make it more practical and stable to handle and they work well now.
    But yes, it's been a return to my roots, practising recipes, which will hopefully give dividends when I do large dinners again.
    James: thank you. I'm writing up the Patrick O'Brian dinner we did right now, happy memories!

    ReplyDelete
  6. Oooh... that gnocci looks SO delicious I can almost taste it....

    :)

    ReplyDelete
  7. Your food just seems to get better and better! Love those tomatoes and the bread just sounds divine! Recipe?! :) xxx

    ReplyDelete
  8. They all look delicious; particularly the salmon ceviche.

    ReplyDelete
  9. What beautiful summer food. All so pretty, too. That bread looks so wonderfully gooey.

    ReplyDelete
  10. Thank you kind peops!
    Maybe I shouldn't bother with moany writing and just do pix in future!

    ReplyDelete
  11. Oh my word, the clafoutis looks perfect.

    ReplyDelete
  12. The pics are beautiful, and I always feel inspired to cook even more vege after reading your posts (kinda over Pork at the moment),but sorry, the highlight for me is always the moany writing....:)

    ReplyDelete
  13. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  14. oooh that bread looks incredible - any chance of sharing the recipe???

    ReplyDelete
  15. this is making me far too hungry! I adore the idea of rose vinegar, what a clever idea.

    ReplyDelete
  16. Gastrogeek: I got that idea from Ben Greeno who worked at Noma for a long time. He's going to start his own supperclub soon which will be one to watch!

    ReplyDelete

I would love to hear what you think of this post! I try to reply to every comment (if there is a delay, I am probably away from an internet connection or abroad)