Two things happened earlier this week: firstly, it came to my attention that it’s National Ice Cream Week. Secondly, I suddenly got overwhelmed by the huge amount of space my elderflower cordial is taking up in my freezer. So, I did the obvious thing, and made a batch of elderflower ice cream. The recipe is [...]
Archive for May, 2011
Elderflower and Honey Ice Cream (best breakfast of 2011, so far…)
Posted in Puddings, Sweet Snacks, tagged blueberries, cordial, elderflower, elderflower and honey ice cream, food, glucose, honey, ice cream, liquid glucose, rach smith, rachel smith, recipe, the food i eat, thefoodieat on May 31, 2011 | 7 Comments »
Eating well in Tuscany
Posted in Light Lunch, Maincourses, tagged asparagus, fiaschetteria, florence, food, italy, mozzarella, pasta, rach smith, rachel smith, recipe, the food i eat, thefoodieat, tomato, tuscany, wine on May 24, 2011 | Leave a Comment »
I was recently asked what my favourite sort of cooking was: pastry, foreign cuisine, game, puddings…? But I honestly couldn’t whittle it down. I gave it some thought though, and I reckon my favourite sort of cooking is ‘cooking on a budget.’ Does that count? There’s nothing more satisfying at the end of a dinner [...]
Jamie Magazine: Massimo Restaurant & Oyster Bar
Posted in Reviews, tagged cous cous, fish, ham, Italian, Jamie Magazine, Jamie Oliver, London, Massimo, rach smith, rachel smith, restaurant, sea food, the food i eat, thefoodieat, Trafalgar Square on May 23, 2011 | 3 Comments »
I never thought that I was that girl who got ludicrously excited about summer holidays. The sort of excitement where you lie out all your clothes on the bed a week before you leave, and draw up a militant list of pedicures, waxes and tans. You line up you travel shampoos next to the travel [...]
Elderflower Cordial
Posted in Uncategorized, tagged citric acid, drink, East End, elderflower, food, foraging, home made, homemade, lemon, London, preserve, rach smith, rachel smith, recipe, the food i eat, thefoodieat on May 10, 2011 | 6 Comments »
I’m going on holiday next week. This made me panic that the elderflowers might be gone by the time I got back, so yesterday I thought that I’d preserve some by making elderflower cordial. The first, and most important part is furtling out the elderflowers. To do this, I phoned Katie – my best foraging [...]
Hooray for BRAWN
Posted in News, tagged Bethnal Green, Brawn, Columbia Road, East End, London, restaurant, Tatler, Tatler's Restaurant Awards on May 10, 2011 | Leave a Comment »
A big congratulations to Brawn for winning the ‘best newcomer’ at Tatler’s 2011 Restaurant Awards last night. ….I’m lucky enough to live 5 minutes walk away, and ate there before it became too cool to get a table. The food was extraordinarily good, the waitresses were so nice, and it wasn’t too pricey - a [...]
Austerity Britain: lunchbox eating
Posted in Light Lunch on May 9, 2011 | Leave a Comment »
Not that tempting. So I’m not going to bore you with all the leftovers I’ve stuffed in it. Cost cutting though. Might buy a bottle of wine to celebrate my frugality.
Broccoli and cheese souffle with warm tomato salad
Posted in Light Lunch, Maincourses, Savoury snacks, tagged broccoli and cheese souffle, broccoli souffle, cheese souffle, Delia Smith, easy, eggs, flour, food, lincolnshire poacher, quick, rach smith, rachel smith, recipe, the food i eat, thefoodieat on May 9, 2011 | Leave a Comment »
Who knew 3 eggs, a head of broccoli and some stinky, old Lincolnshire Poacher could be so delicious? I come from a family who happily scoop a bit of mold out of the yogurt, or pick out the furry green bits from for a slice of bread. Sell by dates don’t usually bother me. My [...]
Send in your photos
Posted in News, Sweet Snacks, tagged chickens, chicks, easter, marzipan, marzipan chicken, photographs, photos, rach smith, rachel smith, send in, the food i eat, thefoodieat on May 8, 2011 | Leave a Comment »
Many thanks to the reader who sent in their photos of the marzipan chicks they made – I especially like the embarrassed red one. For the full recipe, click HERE