It’s not a chicken kebab recipe. It’s a hot weather winner!
Sooooo, it’s been a while since I posted anything on here. I blame the heat. It literally sapped my soul away. I didn’t want to cook, I didn’t want to bake, and I certainly didn’t want to write.
I think I am in the minority when it comes to this heat. I don’t mind it on holiday when I can chill out, but when I have to function as a normal grown up, day in day out, it gets a little tedious. So I am pretty happy to see the a couple of times this last week 🙂
So I am easing myself and you back in with this quick post. No fancy photos (although lets face it, I am never fancy!) and no recipe as such. Just a quick chicken kebab which I made in the middle of the heatwave when I realised we had eaten nothing but salads and cereal for about two weeks. Worst. Foodie. Ever! Continue Reading
After I had enjoyed a glorious meal at Grafene with a friend back in March, Andrew was keen to see what he had missed out on. So I was chuffed (northern adjective: pleased with myself!) when he booked us in for the seven course taster menu.
It’s such a slick place, and the staff are great. Not being a drinker, the bar staff asked what I liked and made me a mocktail to my sour specification. We were sat in a big plush booth which was just perfect for the feast being served up. Continue Reading
It’s that most wonderful time of the year: hot and sunny one minute followed by hail, rain and chills the next. I go to work in a rain coat and it’s boiling, leave my jacket at home and get soaked.
In months like this my appetite, as well as my mood, still craves comfort. And I don’t know about you but cheese is a comfort blanket I know I can trust.
So many trip to the supermarket for a soft cheese have ended in disappointment: creamy but tasteless, rock hard, claggy…or somehow all three. But then a cheesy care package arrived and all my prayers were answered. *insert angelic choirs here*
Curds and Croust make small batch soft cheese in Cornwall. Made by hand in the traditional way, everything about this cheese is filled with love- starting with the creamy milk which is all sourced locally.
Grafene on King Street in Manchester has a new chef and a new menu, so I took a friend for a mid-week treat to see what we though.
Chef Ben Mounsey has only been at the helm for a few weeks, but he has already changed the look of the Grafene menu with his very modern take on classic British ingredients and dishes. He says that his dishes “avoid the obvious” and from what we saw and ate that night this is very true.
Currently the menu is £45 for three courses with bread and ‘surprises’ which in my opinion is great for the quality we received. Continue Reading
I love when a very local, specific food item is idolised when it’s season arrives. Currently here in the UK we have Yorkshire rhubarb appearing in shops, and the early stems are sought out by chefs and home cooks like the precious pink jewels that they are. Over in the Catalan region of Spain, the sweet onion called a calçot is so prized that a whole festival honors it: the calçotada. Here in Manchester and Liverpool, Lunya had a calçot dish on the menu while they were in season, and they created their own calçotada right here in Manchester to bring some Catalan sunshine to a hum drum Monday evening!
Calçotada comes to Manchester
Lunya is big on Spanish and Catalan hospitality. Owners Peter and Elaine Kinsella greeted all their guests at their Manchester calçotada with Spanish treats from the deli downstairs. Peter told us how a calçotada works – it is basically a feast which goes on all day sometimes, all washed down with cava. Importantly he showed us how to drink the accompanying cava from a porron. Years of experience have made him a pro!
Just because I can’t drink at the mo doesn’t mean I can’t enjoy good products. I sniff Andrew’s wine when he opens a good Malbec and it’s almost as good as drinking it. When I cook with spirits I taste a tablespoon (my limit before it makes me iffy) to get a good idea of of the flavour and what ingredients I can make it work with. So it was that the idea for this gin and orange cake was born from a single sip of the good stuff!
I find it hard to believe that it’s been seven months since my meningioma was removed. Sometimes it feels like yesterday, others it’s a distant memory. Not my usual foodie post, but one I felt that I wanted to share, to help others with a meningioma. Fair warning- there’s lots of my face when you scroll down!
** Note for fellow neuro folk – this post contains a moving gif **