Harvest Time
Over 1400g of broad beans, after shelling. Pretty good for a tiny area, less than one meter square. I’m mighty pleased with this harvest, especially after finishing removing each bean’s outer skin. We...
View ArticleKippers ’R’ Us
Kippers ‘R’ Us today, with this lovely new Kippers Salad. A base from young potatoes, radishes and asparagus in a rouille dressing with boiled quail eggs and smoked oily fish. We used Kippers (Scottish...
View ArticleGolden Mango Mystery
There’s no Golden Mango Season. Not this year, not where we live. In previous years, and for a few weeks only, the streets of London’s suburbia are lined with piles of boxes of the most delicious...
View ArticleA Productive Year
The garden has been very productive this year. We have many, many more raspberries, tomatoes, peas and beans than every before, plus all the herbs, several batches of leaf lettuce three...
View ArticleBye Bye Annabell
Annabell, the beautifully waxy and ultimately flavoursome potatoes which be brought back from Neustadt in September are now officially gone. I just steamed the remainder for one last dish of...
View ArticleTarte Flambé
At long last, the Tarte Flambé recipe is written up and posted on food.gauweiler.net. All along with the not-so serious Tarte Flambé for Dummies booklet which I made some while ago for a friend....
View ArticleScrumptious Goats’ Cheese Tarte
New recipe invented, cooked, sampled and found delicious: a scrumptious goats’ cheese tarte with gremolata, beetroot and caramelized onions. It’s even vegetarian! Check it out!...
View ArticleDiet: Standard (Bulk)
Reporting from under the covers at Charing Cross hospitals. Continue reading →
View ArticleConvalescence’s Menu
A brief interlude from my report under the covers at Charing Cross Hospital to report on this convalescence’s recovery menu in recovery from illness as well as recovery from the NHS’ uninspiring menu....
View ArticleFriday Night is Bretzel Night
Friday night is Bretzel night, and I already look forward to tonight’s meal of freshly made Steak Tartare (beef Tartare), fresh hot Bretzels and a crisp cucumber salad. Followed by Crème Brulee and a...
View ArticleSuper Spicy Squid Supper
One of the household favourites. We call it Salt and Pepper Squid, but it has come a long way since. Cut the tubes into thick rings, toss in flour, then in lightly beaten egg white, then in a mix of...
View ArticleForagers At Work
Not bad for a 90 minute lunchtime foraging quickie: 2.5 kg deep red rose hips, a very large bag of apples and a bag of golden ripe pears, all courtesy of Elthorne Rough.
View ArticleIndia Cookbook
With fond memories on all the fantastic food I sampled in the Gujarat, India, and being boosted by the recent gift of The India Cookbook, we made our own India-style feast for two yesterday. From top...
View ArticleSloes Going Slow
We started our first batch of Sloe Gin yesterday. Never made it, never even sampled it, but given the abundance of Sloe in nearby meadows, and given how many of our local friends go all hmm-sloe-gin at...
View ArticleVine Harvest
We were faster than the starlings this year and harvested 2 buckets of dark blue grapes from the vine on the front of our house yesterday. Those were then washed and picked off the stalks, juiced,...
View ArticleOuch Ouch Sea Buckthorn
Here’s yet another episode or our 2015 foraging and preserving adventures: Sea Buckthorn, known to Germans as Sanddorn. Our friend Julie was kind enough to sacrifice her skin and blood to forage a...
View ArticleAlmonds
More foraging tales from W7: sweet almonds. Who would have thought that these grow in London? The almonds are perfect, and if you never sampled fresh almonds, you should probably put it on your bucket...
View ArticleMy Cider And I
Isn’t that exciting? After our extensive foraging for apples in local public spaces and orchards, I started our first ever cider – only on an experimental small amount for now. Our cider, made from...
View ArticleSea Buckthorn
Following my earlier report on the painfully thorny nature of Sea Buckthorn (known to Germans as Sanddorn), there’s the complete story. We received a load of Sea Buckthorn in October, just when we had...
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