Happy In Whitstable

Just an hour and a bit away from London, Whitstable in Kent is pretty and the fish market is fairly cheap and interesting.
There is also a farmers market with the best pear juice on earth and the biggest Calamata olives in England!

Invest In This Book

How to Feed Your Friends with Relish

by Joanna Weinberg

Atsukos Kitchen

There is a very interesting course taking place at the Grocery, on Kingsland Road every Tuesday by this japanese lady. A friend is attending already and she is very excited. I am tempted to book a place for the next 5 sessions starting end of February. Especially after viewing this photo. Mini okonomiyaki. What a brilliant idea!

Spring Vegetables with Crème Fraîche and Chives

This recipe is easy & tasty. I had to put some 'spring' spirit in this cold weather conditions so cooked it last night and served with quinoa.
Choose four vegetables. I went for broccoli, baby carrots, butternut squash, and purple cauliflower.
Chop one big Spanish onion and saute in a big pan with olive oil. Then add the vegetables and a bit of water. Stir and add more water till the vegs are tender but not too soft.
Salt and pepper on top and half a cup of crème fraîche and some chives. Et voila!

A bucket Full of Mulled Wine

1 bottle of red wine (or two bottles of red wine it evaporates remember? )
vanilla pods
lemon zest
orange juice
a bit of honey or brown sugar
cinnamon sticks
a dozen of cloves
aniseed

put everything in a pot and cook in small gentle fire. it would be good to put the cloves around the orange slice. but it doesn't matter if you forget.
ho ho ho

i added a few red fat raisins at the bottom of the glass. eat them at the end. they are THE secret treat.
have a good one. hips.

Best Breakfast In London

...and best lunch

WE HEART PELLICCI

It 's all in the squash

Butternut Squash with honey and feta cheese

This lovely stuffed butternut squash recipe is simple and super tasty. Ingredients:
1 large butternut squash
2-3 garlic cloves chopped finely
olive oil
200g feta cheese
100 g chopped walnut halves
2 tbsp of runny honey

Wash and cut the squash in half. Scoop out the seeds and pour a bit of olive oil, add the garlic in the little holes and season. Bake for an hour until the flesh is soft but not too soft. Scoop the flesh and the garlic and olive oil mix out and put in a bowl. Leave about 1 cm thick of the outer layer of the squash. In the bowl add the feta cheese and the walnuts and season. Then spoon back into the halves and pour the honey on top. Bake for another 15-20 minutes. Serve with quinoa or plain rice. One big squash serves four.