taste2taste

February 2, 2016

The candied cranberry crown jewels.

Candied Cranberries

A great versatile recipe from ice-cream-magazine.com with cranberries from chutney to canapé toppers to a stunning meringue dessert.

Canape Toppers

Cranberry Canolli’s or filled brandy snaps

I would also try it with pancakes as a Winter brunch. Click on the link to reveal some more stunning photos using cranberries. Source: The candied cranberry crown jewels.

January 30, 2016

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Scandinavian Style Scrambled Eggs

Earlier in the week, my co-blogger Lindsey, led us into National Breakfast Week with a dish so healthy, I could almost see the calories departing through the ‘EXIT’ door! As we leave the week, I thought I’d offer my own contribution

This very simple recipe takes just a few minutes to make and is one of my favorite ways to cook eggs. The combination of smoked salmon, dill and eggs are reminiscent of the tastes and flavors of Scandinavian cuisine and it’s fantastic on toasted bread with a pot of piping hot tea

All the Ingredients you need for this recipe

Here in the US, it’s common to put the salmon on the side but I think it tastes even better cooked with the eggs and herbs. What do you think? Check it out……

Ingredients (serves 2)

3 organic free range eggs
1 cup of milk
A handful of fresh dill
3 oz of smoked salmon
A squeeze or two of lemon juice
A knob of unsalted butter
Salt and Pepper to taste

Method

Into the frying pan

Finely chop the dill and roughly chop the smoked salmon
Chuck the eggs, milk, dill, salmon and seasoning in a bowl and mix with a fork until combined
Heat a skillet on a medium heat, place a knob of butter in the pan and melt
Pour in the egg mixture and cook for 5 minutes or so, turning it over until it forms solid pieces

Serve with a slice of toast, I used old world rye bread with caraway seeds. A wonderful way to start the day!

January 30, 2016

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School Dinners: Home-made in Muswell Hill

School dinners- you always hear people recall their experience of soggy, overcooked food, highly processed bought in stuff, or everything with chips. Jamie Oliver’s high profile campaign and Stephanie Wood, founder of School Food Matters & many others have been working hard to improve them.

Tables set & ready for lunch

I had a great opportunity to experience the day in the life of a school caterer when I joined the team at Eden Primary School, an independent inclusive Jewish Primary School, making Xmas lunch for the 160 pupils and teachers. Martyne Burman, Lead Chef at Cafe Eden, ably supported by Julia MacGechan & Ali, was given the brief to create freshly cooked, tasty and nutritious lunches to be served home style on big platters on every table. Martyne has loads of experience having worked in catering for over 25 years & runs a successful catering company called The Cooking Crew.

I have catering experience having worked in a staff canteen so felt comfortable to roll my sleeves up and help the team finish cooking lunch.

Lots of Veggies

Along with Gina, Julia’s daughter, the four of us worked hard to make roast turkey, stuffing balls, roast potatoes, mini sausages, roast parsnips, carrots, brussel sprouts, gravy and cranberry sauce. There was also a roasted vegetable parcel for the non meat eaters.

Pudding was sticky toffee pudding, with toffee sauce, custard and fresh fruit.

Soya Milk Custard Ready for the Sticky Toffee Pudding

The 4 hours flew by and listening to the sound of the kids and teachers tucking into their home-made Xmas lunch was great, especially when one came up to the kitchen hatch to personally thank Julia & Martyne for a lovely lunch!

School Dinners at Cafe Eden – a wonderful rewarding experience seeing home made tasty & nutritious food expertly prepared by Martyne & Julia in Muswell Hill.