Photo Gallery |  

| AskLydia

Find your food inspiration

APPETIZERS
BREAKFAST
COCKTAILS
DESSERTS
FISH
MEAT
PASTA
RICE
VEGETARIAN
VEGAN
ITALY
LONDON
PARIS
VEGAN
WINTER IDEAS
SPRING IDEAS
SUMMER IDEAS
AUTUMN IDEAS
CAFES
RESTAURANTS
FRENCH RECIPES
ITALIAN RECIPES
JAPANESE RECIPES
MEXICAN RECIPES
WILD MUSHROOMS

CONVERSION TABLES

15 August 14
Brownies
In a mixer, cream together 170g softened butter, 300g sugar (1 1/2 cups), and 2 tsp vanilla extract. Beat in 3 eggs. Set aside.
In a large bowl, mix together 100g flour (3/4 cup), with 60g cocoa (1/2 cup), 1/2 tsp salt, and 1/2 tsp baking powder. Fold the wet mixture into the flour mixture and fold lightly till blended.
Bake in a 20cm (8inch) square pan, lined with parchment paper for 25 minutes at 170c till a knife comes out clean. Do not overbake!
Let cool before removing from the pan and cutting into 16 squares.
Optional: for an extra chocolatey flavour fold in 50g chopped dark chocolate into the mixture before pouring into the pan,

Brownies

In a mixer, cream together 170g softened butter, 300g sugar (1 1/2 cups), and 2 tsp vanilla extract. Beat in 3 eggs. Set aside.

In a large bowl, mix together 100g flour (3/4 cup), with 60g cocoa (1/2 cup), 1/2 tsp salt, and 1/2 tsp baking powder. Fold the wet mixture into the flour mixture and fold lightly till blended.

Bake in a 20cm (8inch) square pan, lined with parchment paper for 25 minutes at 170c till a knife comes out clean. Do not overbake!

Let cool before removing from the pan and cutting into 16 squares.

Optional: for an extra chocolatey flavour fold in 50g chopped dark chocolate into the mixture before pouring into the pan,

Pin It
Share/Save/Bookmark
7 August 14
English finger sandwiches - earl grey tea-smoked salmon and Persian cucumber
Take 8 slices of thin cut white sandwich bread and stacking them in twos, slice off the crusts.
Butter the insides thinly to the edge and lay thin slices of smoked salmon (around 200g - Heston for Waitrose does a nice tea smoked version)in one layer on the buttered sides of four of the slices. Add a drizzle of freshly squeezed lemon juice and close the sandwiches delicately.
On the other four slices, place (on one side only) thin slices of Persian cucumber which have been lightly salted. Close the sandwiches delicately.
Slice each of the sandwiches into four squares and transfer to a serving plate or an insulated bag (if taking on a picnic)

English finger sandwiches - earl grey tea-smoked salmon and Persian cucumber

Take 8 slices of thin cut white sandwich bread and stacking them in twos, slice off the crusts.

Butter the insides thinly to the edge and lay thin slices of smoked salmon (around 200g - Heston for Waitrose does a nice tea smoked version)in one layer on the buttered sides of four of the slices. Add a drizzle of freshly squeezed lemon juice and close the sandwiches delicately.

On the other four slices, place (on one side only) thin slices of Persian cucumber which have been lightly salted. Close the sandwiches delicately.

Slice each of the sandwiches into four squares and transfer to a serving plate or an insulated bag (if taking on a picnic)

Pin It
Share/Save/Bookmark
3 August 14

Petersham Nurseries - a post-foraging dinner

Pin It
Share/Save/Bookmark
2 August 14
Fried courgette flowers
Lightly wash a dozen courgette flowers, the baby courgettes, still attached.
In a shallow bowl, mix together 2 heaping tbs flour, a pinch of sea salt, and a very small handful of fresh, picked, thyme leaves. Whisk in a little water, till a loose paste is formed.
Add the flowers and coat well.
In a large frying pan, heat up a shallow amount of rapeseed/canola oil. Fry the courgette flowers on both sides till golden.
Drain on kitchen towel and salt lightly.
Serve immediately.

Fried courgette flowers

Lightly wash a dozen courgette flowers, the baby courgettes, still attached.

In a shallow bowl, mix together 2 heaping tbs flour, a pinch of sea salt, and a very small handful of fresh, picked, thyme leaves. Whisk in a little water, till a loose paste is formed.

Add the flowers and coat well.

In a large frying pan, heat up a shallow amount of rapeseed/canola oil. Fry the courgette flowers on both sides till golden.

Drain on kitchen towel and salt lightly.

Serve immediately.

Pin It
Share/Save/Bookmark
Posted: 8:20 PM
Cherry season

Cherry season

Pin It
Share/Save/Bookmark
31 May 14
Campari Sunset
In a jug, mix together 1 part* freshly squeezed orange juice, 1 part pink grapefruit juice, 1 part Campari and a swig of grenadine (or raspberry cordial).
Pour over ice into three glasses.
Serves three.
* 1 part = 100ml (multiply the recipe up or down according to the number of servings required)

Campari Sunset

In a jug, mix together 1 part* freshly squeezed orange juice, 1 part pink grapefruit juice, 1 part Campari and a swig of grenadine (or raspberry cordial).

Pour over ice into three glasses.

Serves three.

* 1 part = 100ml (multiply the recipe up or down according to the number of servings required)

Pin It
Share/Save/Bookmark
18 April 14
Posh Provençal Easter egg from Joel Durand

Posh Provençal Easter egg from Joel Durand

Pin It
Share/Save/Bookmark
Posted: 9:40 AM

Barcelona food markets and tapas

Pin It
Share/Save/Bookmark
7 February 14
Chorizo & red onion tarts
Serve with a salad for a simple lunch or as a starter.
Fry 1  large red onion, thinly sliced in a little olive oil till translucent (about 5 minutes on a medium heat). Add 150g chorizo sausage cut into small dice (skins removed), stir and continue frying an additional 5-7 minutes till the onion is soft.
Distribute evenly between 6 pre-baked savoury shortcrust pastry tarts (store bought will do fine). 
Whisk together 120ml single cream with 1 large egg. Season with sea salt and freshly ground pepper. Distribute evenly over the tarts.
Place in a hot oven (200c) for 13-15 minutes till puffed up and golden. 
Serves 6.

Chorizo & red onion tarts

Serve with a salad for a simple lunch or as a starter.

Fry 1  large red onion, thinly sliced in a little olive oil till translucent (about 5 minutes on a medium heat). Add 150g chorizo sausage cut into small dice (skins removed), stir and continue frying an additional 5-7 minutes till the onion is soft.

Distribute evenly between 6 pre-baked savoury shortcrust pastry tarts (store bought will do fine). 

Whisk together 120ml single cream with 1 large egg. Season with sea salt and freshly ground pepper. Distribute evenly over the tarts.

Place in a hot oven (200c) for 13-15 minutes till puffed up and golden. 

Serves 6.

Pin It
Share/Save/Bookmark
2 February 14
Hummus
Who needs a hummus recipe when nowadays every corner store carries a halfway decent version. Still, this is a good, and simple food cupboard option to have to hand, which can come to the rescue for those last minute hummus emergencies.
In a mortar, place 2 garlic cloves (peeled) with a good pinch of coarse salt. Pound to a paste. Add 4 tbs tahini paste and the juice of 1/2 lemon. Combine (it should tighten up). Stir in enough hot water to make a loose paste.
Place the paste and a 240g can of chickpeas (drained) in a food processor. Whizz together till it becomes a smooth-ish paste. Add a pinch of cumin powder, the juice of 1/2 lemon, and more hot water till you get the desired thickness.
Taste, and adjust the seasoning (more salt, lemon, tahini, garlic).
Transfer to a shallow serving dish, and drizzle with good quality olive oil, and garnish with your choice of nigella seeds, ground paprika, za’atar, or whole chickpeas.
Serve with toasted pita bread wedges.

Hummus

Who needs a hummus recipe when nowadays every corner store carries a halfway decent version. Still, this is a good, and simple food cupboard option to have to hand, which can come to the rescue for those last minute hummus emergencies.

In a mortar, place 2 garlic cloves (peeled) with a good pinch of coarse salt. Pound to a paste. Add 4 tbs tahini paste and the juice of 1/2 lemon. Combine (it should tighten up). Stir in enough hot water to make a loose paste.

Place the paste and a 240g can of chickpeas (drained) in a food processor. Whizz together till it becomes a smooth-ish paste. Add a pinch of cumin powder, the juice of 1/2 lemon, and more hot water till you get the desired thickness.

Taste, and adjust the seasoning (more salt, lemon, tahini, garlic).

Transfer to a shallow serving dish, and drizzle with good quality olive oil, and garnish with your choice of nigella seeds, ground paprika, za’atar, or whole chickpeas.

Serve with toasted pita bread wedges.

Pin It
Share/Save/Bookmark
2 January 14
Apricot and hazelnut pithivier
A traditional French dessert made with puff pastry and filled with a rich nut cream.
Cream together 100g (softened) butter, with 150g sugar till light and fluffy. Beat in 1 egg, and then fold in 100g ground hazelnuts (almonds or pistachios also would work), 1tbs flour, and 1tbs liqueur (kirsch or Cointreau). Set aside.
Unroll two sheets of ready-made puff pastry (around 500g in total)  and cut into two discs (24 and 26cm respectively). Place the smaller disc on a baking sheet and brush the border with some beaten egg yolk (2). 
Spread the hazelnut cream evenly in the centre, leaving a 2cm border round the edge. Cut 250g canned apricot halves (drained) in two and distribute over the cream.
Cover with the larger disc of pastry and press and pinch the edges of the pastry together to seal. Cut a scalloped edge all the way around. Brush the top with the remaining beaten egg yolk and then using a sharp knife score the top in a series of curved lines, starting from the centre and moving outwards.
Place in a hot oven (200c) for  25-30 minutes till the the pastry has risen and is golden.
Make a sugar syrup by bringing to a boil 50g sugar with 50g water.
Take the the pie out of the oven and brush with the syrup to give it a glossy finish,

Apricot and hazelnut pithivier

A traditional French dessert made with puff pastry and filled with a rich nut cream.

Cream together 100g (softened) butter, with 150g sugar till light and fluffy. Beat in 1 egg, and then fold in 100g ground hazelnuts (almonds or pistachios also would work), 1tbs flour, and 1tbs liqueur (kirsch or Cointreau). Set aside.

Unroll two sheets of ready-made puff pastry (around 500g in total)  and cut into two discs (24 and 26cm respectively). Place the smaller disc on a baking sheet and brush the border with some beaten egg yolk (2).

Spread the hazelnut cream evenly in the centre, leaving a 2cm border round the edge. Cut 250g canned apricot halves (drained) in two and distribute over the cream.

Cover with the larger disc of pastry and press and pinch the edges of the pastry together to seal. Cut a scalloped edge all the way around. Brush the top with the remaining beaten egg yolk and then using a sharp knife score the top in a series of curved lines, starting from the centre and moving outwards.

Place in a hot oven (200c) for  25-30 minutes till the the pastry has risen and is golden.

Make a sugar syrup by bringing to a boil 50g sugar with 50g water.

Take the the pie out of the oven and brush with the syrup to give it a glossy finish,

Pin It
Share/Save/Bookmark
28 December 13
Baked potatoes with a creamy herbed filling
A perfect accompaniment to barbecued chicken wings.
Take 3 medium-large baking potatoes, which have been scrubbed clean and pricked a few times with a fork, and rub with a little olive oil. Sprinkle a little sea salt over the potatoes and then place directly on the shelf in the oven (200c) for about an hour. The potatoes will be ready when they are golden crisp on the outside and give a little when squeezed gently.
Split the potatoes in half lengthwise, scoop out most of the filling into a bowl and add a 125ml of crème fraiche (other creamy cheese products will do fine too), 2 tsp horseradish (creamed works too),  a large handful of finely chopped herbs (chives, parsley, mint), a drizzle of olive oil and some sea salt to taste. Mix well, and pile back into the potatoes.
Pop back into the oven for another 10 minutes until the filling is warmed through.
Serves 2-3 as a side dish.

Baked potatoes with a creamy herbed filling

A perfect accompaniment to barbecued chicken wings.

Take 3 medium-large baking potatoes, which have been scrubbed clean and pricked a few times with a fork, and rub with a little olive oil. Sprinkle a little sea salt over the potatoes and then place directly on the shelf in the oven (200c) for about an hour. The potatoes will be ready when they are golden crisp on the outside and give a little when squeezed gently.

Split the potatoes in half lengthwise, scoop out most of the filling into a bowl and add a 125ml of crème fraiche (other creamy cheese products will do fine too), 2 tsp horseradish (creamed works too),  a large handful of finely chopped herbs (chives, parsley, mint), a drizzle of olive oil and some sea salt to taste. Mix well, and pile back into the potatoes.

Pop back into the oven for another 10 minutes until the filling is warmed through.

Serves 2-3 as a side dish.

Pin It
Share/Save/Bookmark
24 December 13

Persimmon cups

A seasonal dessert, with a light touch.

Take a couple of very ripe persimmons (otherwise known as kaki fruit), carefully cut out their stems and then gently scoop out the flesh with a large spoon. Set aside.

In a mixing bowl, place 100g fresh ricotta (or other soft white cheese such as fromage blanc or faiselle), along with 1 heaping tbs runny honey (or agave syrup),  the zest of 1 mandarine or clementine, and 25ml Grand Marnier. Stir well.

Crumble an amaretti biscuit (soft or hard), followed by 1tbs Amaretto liqueur, in each of two stemmed glasses. Pour the ricotta mixture over the biscuit mixture and then top with slices of persimmon fruit.

Serves 2.

Pin It
Share/Save/Bookmark
22 December 13
Golden beets with a dill sauce
We could all use some bright winter sun right about now. But golden beets will have to do.
Take 3-4 medium-sized beets and boil them in their skins until done (about 45 minutes). Drain, and rub off the skins under cool water. Cut in half and slice into 1cm pieces. Place in a bowl and squeeze the juice of 1 lemon over the beets and drizzle with olive oil. Set aside.
In a mortar, place 1 garlic clove, peeled, along with a pinch of coarse salt. Pound to a paste. Stir in 1/2 cup (125ml) Greek yogurt and some finely chopped fresh dill.
Place the beets in a serving dish, add dollops of the dill sauce, drizzle a bit more olive oil overtop, and garnish with Nigella seeds.
Serve on its own, or with a green salad with radishes

Golden beets with a dill sauce

We could all use some bright winter sun right about now. But golden beets will have to do.

Take 3-4 medium-sized beets and boil them in their skins until done (about 45 minutes). Drain, and rub off the skins under cool water. Cut in half and slice into 1cm pieces. Place in a bowl and squeeze the juice of 1 lemon over the beets and drizzle with olive oil. Set aside.

In a mortar, place 1 garlic clove, peeled, along with a pinch of coarse salt. Pound to a paste. Stir in 1/2 cup (125ml) Greek yogurt and some finely chopped fresh dill.

Place the beets in a serving dish, add dollops of the dill sauce, drizzle a bit more olive oil overtop, and garnish with Nigella seeds.

Serve on its own, or with a green salad with radishes

Pin It
Share/Save/Bookmark
30 November 13
(Chanterelle) mushrooms on toast

(Chanterelle) mushrooms on toast

Pin It
Share/Save/Bookmark

Themed by Hunson.