akentishkitchen.co.uk

A Kentish Kitchen | A Kentish Kitchen

Duck, greens, and beans. March 31, 2015. I seem destined not to be able to get free time in the kitchen at the moment. All very frustrating when we’ve just had it all refurbished and it’s such a lovely space to be in now. Life continues to get in the way, and so all the cooking I’m doing is purely functional – I don’t have sufficient spare time, it seems, to have a play and to try out some new recipes. Other things simply continue to take priority. 1 can or so cannellini beans, drained. First, heat the o...

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A Kentish Kitchen | A Kentish Kitchen | akentishkitchen.co.uk Reviews

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Duck, greens, and beans. March 31, 2015. I seem destined not to be able to get free time in the kitchen at the moment. All very frustrating when we’ve just had it all refurbished and it’s such a lovely space to be in now. Life continues to get in the way, and so all the cooking I’m doing is purely functional – I don’t have sufficient spare time, it seems, to have a play and to try out some new recipes. Other things simply continue to take priority. 1 can or so cannellini beans, drained. First, heat the o...

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9 mild olive oil

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A Kentish Kitchen | A Kentish Kitchen | akentishkitchen.co.uk Reviews

https://akentishkitchen.co.uk

Duck, greens, and beans. March 31, 2015. I seem destined not to be able to get free time in the kitchen at the moment. All very frustrating when we’ve just had it all refurbished and it’s such a lovely space to be in now. Life continues to get in the way, and so all the cooking I’m doing is purely functional – I don’t have sufficient spare time, it seems, to have a play and to try out some new recipes. Other things simply continue to take priority. 1 can or so cannellini beans, drained. First, heat the o...

INTERNAL PAGES

akentishkitchen.co.uk

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waiting for a kitchen… | A Kentish Kitchen

http://akentishkitchen.co.uk/2015/01/31/waiting-for-a-kitchen

The new year awaits. Times are a-changin’ →. Waiting for a kitchen…. January 31, 2015. The kitchen’s being given a major overhaul at the moment, so I can’t get in there to cook. Getting back to blogging will therefore have to wait a little while longer… But not too long – just a couple more weeks before I’m back at the stove, I hope! This entry was posted in Uncategorized. The new year awaits. Times are a-changin’ →. Leave a Reply Cancel reply. You may use these. Duck, greens, and beans.

2

Uncategorized | A Kentish Kitchen

http://akentishkitchen.co.uk/category/uncategorized

Times are a-changin’. February 28, 2015. Well, the kitchen work was finally finished about two weeks ago – but the process of moving all our things back in there, and finding some new items of furniture to complete the new look, is taking just that little bit longer than we anticipated. Couple that with a few major life events going on, plus a seemingly endless stream of visitors, and I’m really not getting more than our usual day-to-day meal cooking done. All it needs now is for me to get cooking….

3

birds | A Kentish Kitchen

http://akentishkitchen.co.uk/category/birds

Duck, greens, and beans. March 31, 2015. I seem destined not to be able to get free time in the kitchen at the moment. All very frustrating when we’ve just had it all refurbished and it’s such a lovely space to be in now. Life continues to get in the way, and so all the cooking I’m doing is purely functional – I don’t have sufficient spare time, it seems, to have a play and to try out some new recipes. Other things simply continue to take priority. 1 can or so cannellini beans, drained. First, heat the o...

4

A Kentish Kitchen | A Kentish Kitchen | Page 2

http://akentishkitchen.co.uk/page/2

Newer posts →. April 30, 2014. I try to go for a walk every day, weather permitting. Already, the countryside around me has offered up its first easy pickings – most notably wild garlic, three-cornered leeks, alexanders, wild radish, jack o’ the hedge, cleavers, and the ever-abundant nettles and dandelions. I’ve followed Alys Fowler’s blindingly simple method and ratios from her brilliant book,. For dry salting any herb – 4 parts herb to 1 part salt. Roughly chop the lovage…. Add in your (sea) salt….

5

times are a-changin’ | A Kentish Kitchen

http://akentishkitchen.co.uk/2015/02/28/times-are-a-changin

Waiting for a kitchen…. Duck, greens, and beans →. Times are a-changin’. February 28, 2015. Well, the kitchen work was finally finished about two weeks ago – but the process of moving all our things back in there, and finding some new items of furniture to complete the new look, is taking just that little bit longer than we anticipated. Still, I’m sure there will be clearer waters ahead. I just have to be patient. And, in the meantime, I’ll simply enjoy the new kitchen! Waiting for a kitchen…. Theme: Cor...

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londonfoodchronicles.co.uk

Jenny Linford | London Food Chronicles

http://www.londonfoodchronicles.co.uk/author/user39076

Jenny Linford's look at London's cosmopolitan food scene. Skip to primary content. Skip to secondary content. Author Archives: Jenny Linford. Toby Allen at Brockley Market. Ruth of The Butchery Brockley Market. The Roadery food stall, Brockley Market. Excitingly, tomorrow sees Toby opening his second food market in London, a Sunday market in Wapping. The traders asked me to have a second market! Http:/ www.brockleymarket.com/. Veasey fish stall at Brockley Market. Shoppers at Brockley Market. Drummond St...

londonfoodchronicles.co.uk

Independent business | London Food Chronicles

http://www.londonfoodchronicles.co.uk/category/independent-business

Jenny Linford's look at London's cosmopolitan food scene. Skip to primary content. Skip to secondary content. Category Archives: Independent business. In response to the ban, Fruity Fresh have launched a petition to the British government to highlight the issue and its implications. Http:/ epetitions.direct.gov.uk/petitions/63939. DRUMMOND STREET UNDER THREAT. Owner Harish Bagauty in front of his Indian Spice Shop, Drummond Street. Shelves of spices at the Indian Spice Shop. A waste of time. I can al...

londonfoodchronicles.co.uk

Indian food | London Food Chronicles

http://www.londonfoodchronicles.co.uk/category/indian-food

Jenny Linford's look at London's cosmopolitan food scene. Skip to primary content. Skip to secondary content. Category Archives: Indian food. In response to the ban, Fruity Fresh have launched a petition to the British government to highlight the issue and its implications. Http:/ epetitions.direct.gov.uk/petitions/63939. DRUMMOND STREET UNDER THREAT. Owner Harish Bagauty in front of his Indian Spice Shop, Drummond Street. Shelves of spices at the Indian Spice Shop. A waste of time. I can also hear H...

chocolatier.uk

About Chocolatier.co.uk

http://chocolatier.uk/about

Festivals & Events. Chocolatier.co.uk is a website dedicated to high quality content for fans of fine chocolate, with news, interview and reviews. You can also find us on twitter. You can get in touch for any reason by emailing the website editor, Rob Powell. Rob is the editor of the website and can be contacted with any news releases, feature pitches or comments about the website. Jenny is a respected food writer and the author of several books, such as the London Cook Book. See posts from Jenny. Chocol...

voracious-eater.blogspot.com

THE CULINARY TALES: April 2014

http://voracious-eater.blogspot.com/2014_04_01_archive.html

A BLOG FROM A VORACIOUS EATER. Wednesday, 9 April 2014. A Dish a Day: Polpetto’s Clams with Wild Garlic. Clams with wild garlic and crème fraiche. Today the spotlight is on the clam. Particularly the ones in the newly opened Polpetto in Soho: fiddly to get to and salty to taste, slightly sweet on the chew and enveloped in a thin coating of sauce (crème fraiche with wilted wild garlic). The fingers of focaccia are torn off to mop up the juices and collect the flecks of wild garlic flowers. Harper's Bazaar...

voracious-eater.blogspot.com

THE CULINARY TALES: A Dish a Day: Polpetto’s Clams with Wild Garlic

http://voracious-eater.blogspot.com/2014/04/a-dish-day-polpettos-clams-with-wild.html

A BLOG FROM A VORACIOUS EATER. Wednesday, 9 April 2014. A Dish a Day: Polpetto’s Clams with Wild Garlic. Clams with wild garlic and crème fraiche. Today the spotlight is on the clam. Particularly the ones in the newly opened Polpetto in Soho: fiddly to get to and salty to taste, slightly sweet on the chew and enveloped in a thin coating of sauce (crème fraiche with wilted wild garlic). The fingers of focaccia are torn off to mop up the juices and collect the flecks of wild garlic flowers. Harper's Bazaar...

voracious-eater.blogspot.com

THE CULINARY TALES: January 2014

http://voracious-eater.blogspot.com/2014_01_01_archive.html

A BLOG FROM A VORACIOUS EATER. Friday, 31 January 2014. A dish a day: Bocca di Lupo’s Rabbit Saltimbocca. The voracious eater on the dish that made her day. Cured pigs cheeks); a simple dish but for some reason impossible to recreate. But it was the first taste of saltimbocca. That made us truly relax. We’d been frantically talking – about what Antonio Carluccio was eating (he was sitting on the next table, tucking into a treviso. After the meal, we ran over the road to Gelupo. Posted by Helena Lee.

voracious-eater.blogspot.com

THE CULINARY TALES: A Dish a Day: Beef Rendang (for ten)

http://voracious-eater.blogspot.com/2014/02/a-dish-day-beef-rendang-for-ten.html

A BLOG FROM A VORACIOUS EATER. Monday, 3 February 2014. A Dish a Day: Beef Rendang (for ten). Ramblings from a voracious eater on the dish that made her day. Beef rendang and green beans with prawns and coconut. 8216;It’s England v France on Saturday, can we host the match? 8217; he asks. It’s rugby season. The Six Nations is about to begin. I can tell he wants to cook. Or to be patriotic, beef stew). I’ve got other ideas. I’ve a craving for spices and chilli and put my case in for Nonya. In the past, I&...

itsnotfingrocketscience.com

wild food – It's Not F***ing Rocket Science

https://itsnotfingrocketscience.com/tag/wild-food

It's Not F* *ing Rocket Science. Saying food is just fuel is like saying sex is just for reproduction, you miss out on a whole heap of fun. April 2, 2015. Super simple and hugely flavourful. Another of the recipes from my wild food in the kitchen talk at Old Dalby WI, this is a really simple quiche that you can chuck all your green bounty into. The amount of pastry from one block of Jus-Rol shortcrust pastry makes enough for one large quiche and 3 mini ones, just saying🙂. 1 1/2 tablespoons plain flour.

itsnotfingrocketscience.com

Foraged – It's Not F***ing Rocket Science

https://itsnotfingrocketscience.com/category/recipes/foraged

It's Not F* *ing Rocket Science. Saying food is just fuel is like saying sex is just for reproduction, you miss out on a whole heap of fun. April 2, 2015. Super simple and hugely flavourful. Another of the recipes from my wild food in the kitchen talk at Old Dalby WI, this is a really simple quiche that you can chuck all your green bounty into. The amount of pastry from one block of Jus-Rol shortcrust pastry makes enough for one large quiche and 3 mini ones, just saying🙂. 1 1/2 tablespoons plain flour.

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A Kentish Kitchen | A Kentish Kitchen

Duck, greens, and beans. March 31, 2015. I seem destined not to be able to get free time in the kitchen at the moment. All very frustrating when we’ve just had it all refurbished and it’s such a lovely space to be in now. Life continues to get in the way, and so all the cooking I’m doing is purely functional – I don’t have sufficient spare time, it seems, to have a play and to try out some new recipes. Other things simply continue to take priority. 1 can or so cannellini beans, drained. First, heat the o...

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