wholefood kitchen

Chorizo, Tomato, Potato & Haricot Bean Stew, Grilled Zucchini with Home-made Pesto, Blanched Kale.

As ‘phoned in’ by Sandra Moleirinho, founder of Babajaan, and ambassador of summer living. Simple and delicious.

A Parisian Cafe lunch classic: Confit du Canard with Pommes Frites and Side Salad. Absolutely delightful.

A simple meal using Parisian market produce: Fresh Goats Cheese on a bed of Lettuce with vinaigrette dressing, Couscous with Yoghurt, Garlic and Mint dressing, Roasted Beetroot with Balsamic Vinegar, Raw Beetroot and Carrot Salad with Pine Nuts and Cranberries.

Inspired by a ‘Simple Guide to French Cooking’ on the premises, I prepared a marinade/rub of Moroccan Spices, Honey, Fig Relish, Orange Juice & Rind, Garlic and Sea Salt for a Pork Shoulder bought at the Angouleme Market. Roasted in a covered dish for not more than 30 mins at a High temperature, it was served on a bed of Puy Lentils together with Baked Squash and Braised Turnips, and a rich gravy.

A combined effort compiled by Nat & myself, showing the joys of cooking in partnership! A well-rounded lunch plate featuring Short Grain Rice, Panfried Salmon with Mirin, Grilled Aubergine with homemade pesto, Zucchini with Tahini Dressing and Carrots Sauteed in Butter with Fresh Mint.

David Rosberg’s finished article from the Sunday Demonstration, a Fruit Pie made with local produce: Blackberries from Hampstead Heath, Plums from Haggerston Park, and Discovery apples from Kent.

Panfried Salmon, Poached Eggs, Sauerkraut & Caramelised Red Onion Chutney. A taste explosion!

A snapshot of a week spent with family and friends in the French countryside, making use of a well-stocked kitchen and the abundance of food available in the local markets of Perigord. A vivid illustration of the true delight it is to share the preparation, cooking and eating of food with loved ones. There will more of these images to follow, with more detailed descriptions of what we prepared.

The family kitchen.

Fresh figs and Apples from the Orchard combine in a stewed fruit for breakfast.

A light lunch of Blanched Broccoli and Cauliflower Salad with Fresh Chives, Pasta Salad, Tomatoes with Mozzarella and Pesto and a selection of dried meats.

A delightful combination of BBQ’d Rascasse served with two risottos (heavy on the parmesan) and served with a raw fennel Salad, steamed and sauteed samphire, a cucumber pickle and delicious garlic Aoili.

A puff pastry Nectarine Pie.

A BBQ of homemade Beef burgers and Chippolata served with a Thai Mango Salad, Potato Salad and a Lambs Lettuce Salad.

Potato & Eggplant Gratin, Salami, Prosciutto and a Cucumber, Carrot, Sorrell & Sesame Seed Salad, served with slices of crusty Baguette.

Lunch Platter of Bruschetta with Dried Meats, Tuna & Anchovy Spread, Tomatoes and Olives.

Roasted Loin of Pork on Puy Lentils, Braised Turnip with Rosemary and Baked Squash.

Le pique-nique: Lentil & Goats Cheese Salad, Goats Cheese, Anchovy & Tuna Spread,  Cherry Tomatoes, Olives and crusty Baguette.

Yours truly is 40! And to celebrate, Nat baked me a divine Banana cake, made with Banana, (of course) grated Zucchini, Pecans, Brazil nuts, Honey, Rice flour, Eggs, Vanilla, Baking powder, Mixed spice & Cinnamon. Sugar-free cake-makery at its very best.