The add-on to Spittoon - Recipes, Photographs and Travel
Cycling In TuscanyWhat a fantastic experience – a few days in Tuscany thanks to travel experts G Adventures – one of which involved a long cycle ride around
Saltimbocca RecipeCoincidentally the arrival of the, hugely generous, Westin Gourmet box brimming with various meat cuts arrived the same day as the March 2013 issue of Delicious
Spaghetti and Meatballs RecipeThe simplest of dishes so benefit from the best ingredients; and this recipe is about the simplest you can get. Spaghetti and Meatballs an Italian classic
The Kitchen Garden at the PigNot wanting to overwhelm the main review (The Pig, Brockenhurst on Spittoon) with a mammoth number of photos here is a little gallery of the Kitchen
BITE 2013 Artisan Food FairUnder the days last blast of bright, winter sunshine I managed to catch the closing minutes of BITE 2013. This, held in the ‘so-quaint-it-hurts’ centre of
Zewelwai - Onion Tart RecipeI wouldn’t go so far as to label it a hatred, its more a dislike; an intentional avoidance of all things quiche. This disinclination to consume
Italian Carrot Cake RecipeI’m more a Nigel or Hugh FW man than a Nigella lover; but there she was in a seemingly endless run of her programs one afternoon.
Panettone Bread and Butter PuddingI toss a handful of currants in a big splash of brandy and leave the bowl, covered, in the fridge overnight. No real plan on what
Hotel Chocolat Rather Large CrackerSo I was sent one for review but I have also sent one to the family for a fun addition to the Christmas festivities. (Actually an
Cigalon Provençal Restaurant & GrillCigalon Provençal Restaurant & Grill From the rather dreary, cold late-autumn Chancery Lane the narrow door to Cigalon leads to a room of total contrast. Unexpectedly
Ballooning Over CappadociaThink the photographs speak for themselves – dawn ballooning over Cappadocia, Turkey is an extraordinary experience. Just one event from the EWBC Post trip to this
Tart Au Chocolate Recipe new recipe book sent for review, in this instance Sud De France: The Food and Cooking of The Languedoc, rather requires a try out of some
Waiter There’s Something In My… Stuffed Acorn Squash
Look at this handsome little devil, isn’t he a beaut? Let me introduce Acorn; Acorn Squash. From earlier in the week leftovers of a lamb pastaRead More
Vanilla Poached Quinces – Dessert of the Week
Another stroll, more wintry this week, through Brightwell. A couple of buckets outside Sotwell Manor sit either side of a hand-scrawled sign ‘Quince – help yourself’.Read More
Using the Windfall Apples – Dessert of the Week
They can’t be described as perfect specimens – battered, pot-marked, scratched and pitted; the aptly named Bramley Cottage offered them via a cut down giant washingRead More
Dessert of the Week – Chocolate Bavarois
A Spittoon Chocolate recipe for Chocolate Week 2008. This recipe, supplied by those wonderful people behind Cockburn’s Port, makes 8. A simple enough task to reduceRead More
Waiter – The Indonesian Foods Round-Up
With my cupboards now stocked with tamarind paste, noodles and galangal I am going to have a high old time sampling the delicious submissions for thisRead More
Penang Noodle Soup – Penang Asam Laksa
Following the success of the chicken dish (Opor Ayam) anticipation for this Penang Asam Laksa (Penang Noodle Soup) was high. One ingredient that, and I standRead More
Braised Chicken in White Gravy – Opor Ayam
Ingredients gathered – tamarind paste, lemon grass, pineapple chunks, galangal, chillies, shallots, bay leaves, noodles plus chicken, mackerel and coconut milk – but confusion reigns overRead More
Dessert of the Week – Orange Pound Cake
It doesn’t look pretty. The butter cream I must have got wrong – it slid, like a cooling lava flow, imperceptibly from the sponge to theRead More
Salmon and Spinach Tart
I must say that this rather exceeded expectations – a Salmon Tart enlivened with pancetta, spinach and dill all held together by a rich creamy, eggyRead More
Beef, Onion, Rosemary and Pine Nut Parcels
A discussion over which wine – a red – to accompany these tasty little parcels is over on Spittoon. Grabbing what was to hand the recipeRead More
© 2004-2013 Andrew Barrow All Rights Reserved