No Croutons Required

This Post was written by Holler from Tinned Tomatoes

The day of reckoning is here!

The No Croutons Required challenge entries have been posted. All 71 of them. Wow, what a start!

For those of you who haven't come across it yet, No Croutons Required is a new monthly soup and salad challenge, hosted each month, by myself and Lisa of Lisa's Kitchen. Lisa took the plunge and started the event with the challenge of making a vegetarian soup that would make even the "most carnivorous diner drool..".

If you would like to vote for your favourite, then just pop across to the roundup and leave your vote in the comments box.

The winner will be announced by the end of February and will receive a natty little badge for their blog.

If you would like to take part in the challenge, then pop across to my blog at the beginning of March, to see what the next challenge will be.

An Introduction from Alexx

This Post was written by Alexx from http://www.alexx.org

1. Where are you based?
I currently live in North London but am hopefully moving to Hitchin in the next few weeks.

2. How long have you been blogging?
Only since December - I'm a newbie!

3. What's the best thing about food blogging?
I love talking about food, and I love writing, so blogging allows me to combine the two! I've also begun to discover all kinds of other inspirational foodie blogs and am being inspired to improve my photography skills.

4. What's the worst thing about food blogging?
Remembering to take the photos! And I worry sometimes that I don't update enough.

5. What inspires you to cook and write?
Other people's blogs, fantastic food writers like Nigel Slater and Tamasin Day-Lewis, and wonderful ingredients.

6. Where do you like to blog?
On my laptop on the sofa, normally!

7. What's your signature dish?
I love risottos of all kinds and often make them up with whatever seasonal ingredients I have to hand for unexpected guests. Risotto is something which totally lends itself to improvisation and I love improvising.

8. What about you might it surprise other bloggers to know?
I'm looking forward to moving out of London - although it has FANTASTIC food shops and restaurants, moving out of town is going to mean a huge gain in kitchen space....and I hope to master baking and pastry in the extra room!

I'm really excited to be joining this community - I love keeping up with this blog and it's great to have an online 'home' with a UK focus.

Fairtrade Everyday Cookbook

This post was written by Alex from Eating Leeds.

Next Wednesday evening (27 Feb) sees the launch of The Fairtrade Everyday Cookbook. I thought it would be a good idea for those of us (I can't imagine I'm the only one with a recipe being published!) attending the launch to meet up and perhaps organise something a bit tacky like a group photo.

Any thoughts? Either comment on this post or email me!

Memorable Steak

A memorable meal from our nonagenarian blogger Robin from Foodari for the second in a series of historic views of food.

In 1947 the General Manager and I, Chief Engineer , of a large pottery company got permission to visit and report on the American Pottery industry with particular reference to automatic making which we intended to introduce to Britain.

After a number of inoculations we caught a Dakota from Northolt to Prestwick to catch the midnight fight by KLM from Amsterdam to New York. On the way, embarrassingly, I surprised a Chinese Lady in one of the loos and could only bow my apologies and flee. It was another five and a half hours on to New York where they insisted on inoculating us all over again before we caught a plump DC4 on to Pittsburgh where we arrived somewhat bedraggled, hungry and thirsty.

There seemed to be only one solution for we were coming from the still rationed Britain and arriving in the USA - steak.

We were bowelled over when brought a large plate each with a steak hanging over each side by a couple of inches or so. And this was neither the tough off cuts that we had grown used to during wartime Britain, this was prime beef, juicy, succulent and so tender. For what had seemed like days of waiting for a fine meal disappeared in seconds.

It did wonders for our morale and suddenly by power of food we were back on top of the world again.

Lunch with the FT

I've been advised about a promotion the Financial Times is running which starts today, that I though you might be interested in. It will be in association with Harden's restaurant guide, and the FT is inviting readers to enjoy a great value lunch and to tell the FT about it. By doing so, they could then win a trip to Cognac, courtesy of Rémy Martin.

The way it works is that the maximum price per head for a two course lunch will be £20.08. When readers make a booking, they will simply need to state that they are having 'Lunch with the FT'. No vouchers are required, but people will be required to take along a copy of the FT to the restaurant instead. Participating restaurants include Le Café Anglais, Asia de Cuba, Cocoon, Chez Bruce, The River Cafe and Club Gascon.

After the lunch, the FT is inviting readers to give feedback to help the FT select the FT Readers' Favourite Restaurants. If they write a full review they could win a trip for two to Cognac, courtesy of Rémy Martin, and see their restaurant review published in FT Weekend and on FT.com.

For more information visit www.ft.com/lunch


This Post was written by Julia from A Slice of Cherry Pie

Food Magazines in the UK

This Post was written by Maninas from
Maninas: Food Matters

Hello everyone,

What's your favourite food magazine in the UK?

I look forward to your answers!


Maninas

SnackShots #2 - Leek

On the 1st of March Wales celebrates St David’s Day in remembrance of the death of Saint David who died on 1 March 589. Every year a huge parade is held in Cardiff and it sure looks like something to behold. Wales has two national emblems: the daffodil and leek. As pretty as the yellow flower is we unfortunately can not eat it, so let’s make this event about the leek.

Bouillabaisse

We are privileged to introduce our nonagenarian blogger Robin from Foodari for the first in a series of historic views of food.

Foreign motorbike touring holidays during my annual leave had confirmed my preference for the small village of Le Canadel in the Toulon area as a stopping off place to the more popular and developed area around Nice and Cannes. It sits on a crescent bay half a mile wide and is ideal for swimming and was the scene of the first landing from N. Africa during the last war, commemorated by a stone on the beach. It was only some years later that I was to discover that Le Canadel had been chosen for health reasons by Sir Henry Royce, the great Rolls-Royce engineer, to set up a design centre from where he reputedly ruled the Derby Factory with a rod of iron. Royce is said to have sketched in the sand on the beach his chosen V-12 cylinder layout for the 36.7 litre ’R’ engine which was to win the Schneider Trophy outright for Britain in 1931 and in scaled down form become the ’Merlin’ which powered our fighters and bombers in the last war.

The Hotel de la Plage at Le Canadel, 2 minutes from the beach, was owned and run by Mr.Caturegli and his wife and their son and his wife. Catu as he was known had been head chef at a Paris hotel before bringing his family here. Having stayed with the Catus several times I had almost become part of the family and so was not surprised when I went to Toulon for some money to be asked if I could possibly get a spade and bucket for their little grandson. I duly returned with a bright red bucket and yellow spade gratefully received. In thanks Catu decided to cook a bouillabaisse for his three guests, a Dr. Gautier and his wife from Paris and me. This is a speciality along the Mediterranean, based on a mixture of at least four different fish cooked in water or white wine with tomatoes and oil and flavoured with saffron, garlic and parsley. It was a huge and splendid meal.

For 4-6 portions you will need;-

2-3 teaspoons Olive oil or 2-3 oz butter
1 large Onion. 1-2 cloves Garlic, crushed. 2 Tomatoes
11/2 lbs mixed fish- Sole, Red Mullet, Eel, Hake. The more the better.
1 pinch Saffron. 2 level teaspoons Salt. ¾ teaspoon Pepper
1 Bay leaf. 1 small Lobster or cooked Prawns.
¼ Pint White Wine. Garnish- toast, chopped Parsley

Heat the oil or butter in a large pan. Then fry the sliced onion, garlic and sliced tomatoes until just soft.
Put all the ingredients except shellfish and wine into the pan cutting the remaining fish into neat pieces. Pour 11/2 pints boiling water over the fish and boil briskly for 12-15 minutes. Remove Lobster from shell and cut, as other Shellfish into small pieces. Add white wine 5 minutes before end of boiling time. Remove Bay leaf.
Pour onto hot dish and garnish with toast and chopped parsley.

Don't Target My Kids

This Post was written by Margot from Coffee and Vanilla.

Junk food is full of fat, salt and sugar. Eating it regularly could cause serious health problems like high blood pressure and obesity.

If you care about health of your children, sign the petition of the British Heart Foundation campaign against junk food advertising. I signed it already :)

To learn more about this campaign, please read here: Don't Target My Kids.

The Art of Devilling Mushrooms

This Post was written by Tom from Foodari

Devilling is a splendid technique. It can be applied to many different foods but is particularly good and most popular with mushrooms and kidneys.

This is how to devil mushrooms:

Slice your mushrooms and part cook in butter. Not too much but so they get to that slightly softened juicy stage! Next add Worcestershire sauce, tomato ketchup, mustard and season to taste.

Serve into ramekins and sprinkle with breadcrumbs and grill for a minute or serve onto hot toast.

How easy is that. It makes a delicious starter, a wonderful sauce over a steak, and is also great in the middle of a hot baked potato for a warming winter lunch.

And here's the recipe for Devilled Kidneys

Let me introduce myself.... I'm Maninas

This Post was written by MANINAS from Maninas: Food Matters


It's about time I said hello to everyone here, given that I've been a member for ages. Sorry about that... My name is Maninas and I’m a foodie from Croatia,now living in the UK with my British husband. I've embarked on a fabulous journey through the world of food, looking for tasty morsels and good stories!



1. How long have you been blogging?

I've been blogging since May 2007, and loving it! It's become a little more difficult to find some time to do it, but I'm determined to keep going!

2. What's the best thing about food blogging?

My food blog is my creative playground, and a place where I can share it with friends and other foodies. Also, it gives us an amazing insight into so many kitchens of the world! Now that is truly fantastic!

3. What's the worst thing about food blogging?

a) not having enough time to do it
b) cold food! by the time I took all the photos.... :)

5. What inspires you to cook and write?

Food itself, all the gorgeous ingredients, aromas, flavours... Also, travelling the world through it's foods! At the moment, I am particularly interested in Indian cuisine, but other cuisines, including Croatian and British of course, feature in my blog!

6. Where do you like to blog?

At home, in the comfort of my living room.
I'm good - no blogging at work!

7. What's your signature dish?

Hm, I don't really have one specific signature dish yet... If I had to choose one, I guess it would be my own creation: grilled halloumi with red chili, basil, lime juice and olive oil dressing (pictured below). It symbolises everything I love about food and cooking: inspiration, experimentation, bold flavours and discoveries. I was hugely inspired by the combination of flavours and ingredients. This simple recipe has it all: chilies, which I can hardly live without nowadays; basil, which is an amazing herb; lime juice for the sour taste that I’ve become addicted to; and olive oil, which is an old comforting (family) friend, omnipresent in Dalmatian cooking (and used a little excessively by my Dad, to put it mildly). It also has tomatoes, one of my favourite vegetables, so versatile and so delicious whether cooked or raw; and halloumi, a type of mild Cypriot cheese, which is one of the discoveries I made this year.

No Croutons Required

This Post was written by Holler from Tinned Tomatoes

























No Croutons Required is a new, monthly soup and salad challenge hosted by Tinned Tomatoes and Lisa's Kitchen. Lisa is hosting the first challenge, and the theme is vegetarian soup.

The challenge is open until the 20 February 2008. A line-up of entries will be posted after this date and the winner will receive a gorgeous badge for their blog.

I hope you will join in the challenge!

Check out the rules on Lisa's blog and give it a go.

If you have any questions you may leave a comment or email us at nocroutonsrequired@googlemail.com.

Love
Holler

Hunting, Gathering and Eating

This Post was written by Jonathan from Foodari

Recently there has been a lot of discussion about free-range chicken, the state of our intensively farmed produce and the need for us all to get closer to food production. The cause for quality food of provenance is a key theme and a major concern to Foodari.

Yesterday I had the pleasure of enjoying perhaps the freest range meat possible, in the freshest way and with more than a touch of enjoyment.

Shooting has long been debated as a cruel sport for a bunch of toffs, who, when not on horses chasing poor foxes, are blasting birds out of the sky.

The shooting season came to an end for us yesterday without any toff behaviour but with an illustration of how ancient county ways can, not only preserve our countryside but produce brilliant food.

There were 6 friends wandering through woodland with guns and three dogs. Baggins the insatiable springer who worked tirelessly all day, Millie the older yellow lab to retrieve supper, and Georgie, her daughter, looking pretty.

Many yards were covered in the pursuit of the pot and dare I say an extremely enjoyable day of rough shooting, man against beast under the winter sun. Some would say that the bird won but at least we shot enough for the pot that evening.

So the next stage in in enjoying this wonderful free-range meat of the most proven provenance was for me to retreat to my life in the smoke and prepare supper.

It tool all but 5 minutes to remove the plump breasts from the birds and decide that pan frying with mash would be the perfect end to a fine day.

I was not disappointed. Admittedly the meat may have benefited from hanging for a day but to experience true hunting, gathering and eating in one day is a privilege that should not be restricted.