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allium food blog | Modernist British Cuisine | alliumfood.wordpress.com Reviews
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Modernist British Cuisine
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the simple truth | allium food blog
https://alliumfood.wordpress.com/2012/02/28/the-simple-truth
Introducing: the tasting room →. February 28, 2012. There has been a conspicuous lack of blogging activity since our post-Christmas break, but at last we can reveal why. After eight amazing years in the Cotswold town of Fairford, restaurant. Is set to move to a new location later this year. The Fairford HQ, meanwhile, has been transformed into simply. Website with more details on the new dishes by clicking here. This entry was posted in Snapshot. Introducing: the tasting room →. Leave a Reply Cancel reply.
Introducing: the tasting room | allium food blog
https://alliumfood.wordpress.com/2012/08/13/introducing-the-tasting-room
A fresh taste →. Introducing: the tasting room. August 13, 2012. Where did the time go? Obviously, we never intended to leave it so long between blog posts. Things just ran away with us, as we completed the changeover to simply allium. And shifted up a gear with our allium event catering. Service. And then there was the behind-the-scenes work developing our previous mentioned tasting room. At long last, we’re just about ready for the next chapter in the allium food. Head over to the new allium food.
alliumfood | allium food blog
https://alliumfood.wordpress.com/author/alliumfood
March 13, 2013. A Guilty as charged. Once again we’ve tried – and failed – to keep the blog posts flowing. Truth be told, it’s been difficult to stop and draw breath since the opening of our new tasting room a few months back. … Continue reading →. Introducing: the tasting room. August 13, 2012. Where did the time go? February 28, 2012. December 16, 2011. December 15, 2011. For a chef, it’s essential to be acutely aware of seasonality. Our menus ebb and flow as the year progresses, as hot gives...Forest ...
allium food blog | Modernist British Cuisine | Page 2
https://alliumfood.wordpress.com/page/2
Newer posts →. A Sense of Taste. August 17, 2011. There is, of course, a downside or two. Not everybody wants all the bells and whistles, for one thing. Sometimes people simply want to be fed well and in a timely manner. Tasting menus also inevitably reduce or even eliminate choice for the diner. Not everybody wants to place themselves wholly in the hands of the chef. People have preferences. They like to choose. July 14, 2011. July 5, 2011. Most restaurants are happy to outsource such things. Given ...
a fresh taste | allium food blog
https://alliumfood.wordpress.com/2013/03/13/a-fresh-taste
Introducing: the tasting room. March 13, 2013. Guilty as charged. Once again we’ve tried – and failed – to keep the blog posts flowing. Truth be told, it’s been difficult to stop and draw breath since the opening of our new tasting room. So, it’s goodbye brasserie, and hello to the allium restaurant and tasting room. An evolved version of an old friend, if you like. In the main room, you’ll recognise the warmest of welcomes, thanks to the return of allium. Co-owner Erica Graham. And with the dishes s...
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Savarin: Hough it up...*
http://savarinfood.blogspot.com/2011/08/hough-it-up.html
Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Subscribe to: Post Comments (Atom).
Savarin: Hand dived scallops
http://savarinfood.blogspot.com/2012/04/hand-dived-scallops.html
Monday, 2 April 2012. Hand Dived Scallops with Satay, Crispy Cod Cheeks, Coriander and Pickled Ginger. I have used them at various hotels and restaurants for years and have never encountered any better than these guys. If you are interested in the sustainable nature of scallops or other sustainable fish or shellfish check out the following sites which are an invaluable tool for all fish lovers and available as an app or a downloadable pocket fish guide http:/ www.goodfishguide.co.uk/. Anyway enough of my...
Savarin: August 2011
http://savarinfood.blogspot.com/2011_08_01_archive.html
Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Links to this post. For me the bet...
Savarin: (Game) Seasons Greetings
http://savarinfood.blogspot.com/2011/11/game-seasons-greetings.html
Thursday, 24 November 2011. Avoiding the dreaded ‘C word’ around this time of year is getting harder and harder. Turkey recipes are popping up everywhere and we even did our first turkey dinner function at the hotel last week (its bloody November for crying out loud! The red cabbage recipe below is a version of one that we have used in the past in the restaurant, there it is cooked with the addition of a rich Jus and so ends up truly dark, sticky and shiny. While this is beautiful, I simply don’...
afeastforthesenses.wordpress.com
In your shell-like |
https://afeastforthesenses.wordpress.com/2013/06/12/in-your-shell-like
June 12, 2013 in Snapshot. Seared scallop, edible crispy yoghurt scallop shell, scallop roe coral rocks, compressed apple, pickled fried kombu, sunchoke cream, pea. Some dishes are a work in progress for an age. Others come together in hours or even minutes. This scallop dish falls into the latter camp. Scribbling, ponderings, and maybe a little food porn…. Owner at feast for the senses. Food design, private catering, consultancy. A feast for the senses. Playing with fire and water. P192 https:/ t.c.
Kitchen Person: Foodie predictions for 2015
http://andylynes1.blogspot.com/2014/12/foodie-predictions-for-2015.html
Monday, 29 December 2014. Foodie predictions for 2015. Think 2014 was a great year for foodies? Then think again because 2015 is set to be a great year for foodies like 2014 was a great year for foodies, but even better. Than 2014 was. Why? 3 Somewhere remote, difficult to pronounce and with virtually no cuisine to speak of is the new must-go-to foodie hot spot. Don't let the fact that its one and only speciality is served in a restaurant in Acton that's far superior to anything you'd find the native...
Kitchen Person: April 2011
http://andylynes1.blogspot.com/2011_04_01_archive.html
Monday, 4 April 2011. Recipe: roast Mediterranean courgette and pepper stew. 2 tbsp olive oil. 2 courgettes, roughly diced. 1 medium Spanish onion, roughly diced. 1 clove garlic, chopped. 1 red chilli, finely diced. 1 green pepper, diced. 2 red peppers, diced. 1 tbsp tomato purée. 20 cherry tomatoes, quartered. 50ml reduced chicken stock or stock cube. 20 basil leaves, torn. Posted by Andy Lynes. Subscribe to: Posts (Atom). Visit Kitchen Person's sister site Lager Monster. Some sites I like. The Art and ...
Kitchen Person: August 2011
http://andylynes1.blogspot.com/2011_08_01_archive.html
Monday, 15 August 2011. Recipe: crushed and roasted potatoes. I created this recipe by accident and as far as I know it's original. A few weeks ago, I overcooked the potatoes for the Sunday roast without realising it. I drained them and following the sainted Delia Smith method, shook the pan as I usually do in order to rough up the edges of the spuds which creates the lovely crispy finish that Delia's roasties are famous for. 800g main crop potatoes e.g. Maris Piper. 50g lard or fat or oil of your choice.
Kitchen Person: February 2015
http://andylynes1.blogspot.com/2015_02_01_archive.html
Sunday, 8 February 2015. New e-book Lifts the Lid on the UK Restaurant Scene. Andy Lynes, the well-known food, drink and travel writer, has published his first e-book,. Kingdom of Cooks: Conversations with Britain's New Wave Chefs. Each chef has contributed a recipe – these include partridge, burnt heather, celeriac, watercress and chanterelles by Ben Radford of Timberyard in Edinburgh; Neil Rankin's Smokehouse short rib Bourguignon; and salt-baked beetroot, smoked eel, lettuce and chicken skin by ...
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Kuching Florist -Allium Florist-Kuching flower delivery Online, Kuching first online florist providing flower delivery in Kuching, Sarawak, Malaysia
0 item(s) - RM0.00. Your shopping cart is empty! Welcome, please login. Or create an account. Welcome to Allium Online Florist. The first Kuching Online Florist. Allium Online Florist providing same day delivery to Kuching. A first local online florist at Kuching. You can order flowers and fruit baskets delivery in Kuching, buy flowers in Kuching, buy fruit basket in Kuching online. Allium Online Florist is kuching flowers online shop, a local online shop for kuching flowers delivery. Best Of The Best.
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Esta web utiliza cookies para obtener datos estadísticos de la navegación de sus usuarios. Si continúas navegando consideramos que aceptas su uso. Más información. Envío de flores por internet. Te ofrecemos el envío de flores por internet, podemos recibir pedidos a través de nuestro correo electrónico y realizar rápidamente tu pedido para que a través de internet puedas realizar el pedido, pagarlo con tarjeta de crétido o débito para que esa persona tan especial reciba puntualmente su ramo de flores, cen...
Allium Flower - Information on Alliums
Getting to Know the Allium Flower. From the family of onions, the allium flower was incorrectly grouped with the lily family. This was a mistake, of botanical proportions! Botanists recently have transferred this beautiful plant to its rightful family and thus reunited the allium flower with its previously, estranged, family grouping. Region, of the flower. Allium flower species are considered great gardening plants with flowers that are produced in the summer and fall in most regions. The allium plant i...
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allium food blog | Modernist British Cuisine
March 13, 2013. Guilty as charged. Once again we’ve tried – and failed – to keep the blog posts flowing. Truth be told, it’s been difficult to stop and draw breath since the opening of our new tasting room. A few months back. And when not pushing to refine just how best to structure and deliver a 12-course menu that’s at once pleasurable, surprising, well-paced and perfectly sized, we’ve also been looking at how our main restaurant area can best cater for our needs and desires of guests. Co-owner Erica G...
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Food You Can Cook(formerly Allium Foodworks) - Home
Food You Can Cook. Thanks for visiting Allium Foodworks. I have news - the company name has changed! For all personal chef services and cooking classes, please visit. Images courtesy Daly Stock.
Elaine Wilson | Allium Foodworks | Personal Chef, Cooking Teacher and Local Food Advocate
Elaine Wilson Allium Foodworks. Personal Chef, Cooking Teacher and Local Food Advocate. Still cooking – with a new name. Since launching Food You Can Cook. My product line of spice blends and sauces, I’ve found that having two company names has been confusing for clients and customers, so I’m in the process of rebranding my personal chef business to www.ElaineWilson.com. Allium Foodworks has been a great company name for 10 years and there is no change to the business except for the web address and name.
Kitchen Without Tears: Life in the Allium-free Zone
Kitchen Without Tears: Life in the Allium-free Zone. Kitchen Without Tears" is a blog about dealing with a dietary restriction: no onions and no garlic (the Allium. Monday, November 25, 2013. Jumbo pasta shells with cheese and tomato sauce. This recipe is adapted from the "Vegetable Cheese Filling" recipe in the pasta chapter of cite The Joy of Cooking /cite . 1 oz minced pancetta (I used Canadian bacon). 1 cup frozen spinach, microwaved for 1.5 minutes. Fry in olive oil in a skillet. 1 cup ricotta cheese.
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