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Creamy Cheesecake Trifles With Blackcurrants
Topsy Turvy Blackcurrant Cheesecake Trifles - Perfect for Easter weekend, as they're easy to make and are light to eat, as well as being Gluten Free too!
Recipe
Fresh Fig And Gorgonzola Pizza With Walnuts
Served! @travelsfortaste Tea Time Treats @florettesalad Rocket is served with my fresh fig, walnut and Gorgonzola pizza for the savoury theme for September
Recipe
Summer Italian Bean Cassoulet
Served! Summer Italian Bean Cassoulet with Grana Padano Croutons, Crusty Bread with Truffle Oil - absolutely delicious!
Recipe
Fluffy Buttery Garlic Pull Apart Dinner Rolls
Fluffy Buttery Garlic Pull Apart Dinner Rolls using Spelt Flour - they look and smell perfect with a great texture #pullapartbread #bread #breadbuns #breadrolls #butter #garlic #recipedevelopment #foodporn #foodbloguk #foodphotography #foodstyling #flowerbread #instafoodblog #instafood #ingredientsmatter #instafoodblogger #feedfeed #hautecuisine #f52grams #wildyeast #yeastspotting
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Fish And Oven Baked Chips
Using @delishfish wild Scottish halibut - lunch is @weightwatchersuk 12 smart point Fish and Chips with marrow fat peas and gluten free too!
Recipe
Cornmeal Waffles With Bacon, Sage, & Pumpkin Compote
Cornmeal waffles made in my fabulous waffle maker served with bacon, sage and pumpkin compote and my own chickens free range eggs that have been poached - a late brunch for Sunday
Recipe
Chickpea Curry (chole Chaat)
On the blog today is Chole Chaat - chickpea curry served with Basmati rice and lime pickle - easy to make and only 9 @weightwatchersuk pro-points per serving with rice and pickle #curry #vegetarian #Indian #feedfeed
Recipe
Provençal Stuffed Apricot And Goat’s Cheese Salad
A Provence inspired salad based on a recipe I made on a recent press trip to Provence; nettle and cream cheese stuffed apricots, with Picodon goat's cheese, toasted almonds, sour cherries, lettuce and edible flowers all dressed in a Manuka honey and lemon dressing with a little olive oil
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Blue Cheese Scrambled Eggs On Sourdough Toast
For her: Brebis Blue Cheese Scrambled Eggs on Sourdough Toast with fresh parsley from the kitchen herb garden #breakfast #freerangeeggs #hautecuisines #feedfeed #foodphotography #foodwriter #foodporn #eggontoast #eggsontoast #scrambledeggs #scrambledeggsontoast #parsley #kitchenherbgarden #eggs #instafoodblogger #instafood #instadaily #igers #brebis #bluecheese

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@LavenderandLovage
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These Vanilla and Honey Pikelets with Yogurt and Blueberries are now on my site #lavenderandlovage the link is in my profile; made with @sthelensfarm goat’s milk yogurt and milk with fresh blueberries and extra honey. These can be made ahead of time too, and can be frozen.
We’ve been so busy today, painting and unpacking, and I’ve been doing some writing and recipe development too, that I forgot to post this this morning! Here’s a new recipe that will be shared on Lavender and Lovage tomorrow, Vanilla Pikelets with Honey, @sthelensfarm Honey Yogurt and Blueberries, served with a cafetière of fresh @percol_coffee coffee......the perfect prelude to what was a busy and cold winter’s day. Tonight’s supper is a roast chicken dinner, “twice laid” as we used to say, leftover from Sunday ????
This glorious gift of a freshly made sourdough loaf made by @Carl_legge was finished today! It kept us going from this shot last Saturday until today, when we had the kissing crust, which was the only thing that was left! You can’t beat fresh bread and this has spurred me on to make my own bread again, just as soon as I’m fully sorted out in the kitchen!
Before baking.....Today’s lunch was a fabulous and healthy Baked Indo-China Chilli Chicken Curry - recipe will be on #LavenderandLovage tomorrow, and it’s packed with veggies as well as pieces of tender chicken thighs that were marinated in a spicy marinade overnight.....oven bake and then serve with egg fried rice for a fabulous Chinese New Year meal for the Year of the Dog, which is MY year! Hoping it’s a good one, as late 2016 and lots of 2017 was pants! See my story as well as the series here!
My Marmalade Pancakes for Pancake Day, using a classic British pancake batter recipe and served with @vivienlloyd recipe for Three Fruit Marmalade - both recipes are on Lavender and Lovage - enjoy your pancakes today on Shrove Tuesday.
Served! Welsh Leek and Chicken Casserole with Smoked Lardons and Shallots and Baked Herb Dumplings......served with buttered Welsh Blas Y Tir baby potatoes with fresh parsley......
Delicious Welsh Leek and Chicken Casserole with Smoked Lardons, Shallots and Baked Fresh Herb Dumplings cooked and served in my stunning Rosemary Le Creuset Sauté dish.....all that’s needed are a few steamed Blas Y Tir baby potatoes to accompany this warming casserole
Sharing a photo of my Fresh Fig, Gorgonzola & Walnut Pizza with Rocket for #NationalPizzaDay - this was one of the most popular pizza recipes I have made recently and it’s worth searching out fresh figs to make it. Recipe on #lavenderandlovage link in my profile- search for Fresh Fig, Gorgonzola & Walnut Pizza with Rocket in the side bar.
A cold snowy day means a hot spicy curry for a late lunch.....tender pieces of Welsh Lamb in a spicy and aromatic sauce with sweet potatoes and peppers; served on Basmati rice with naan bread, just the ticket for our main meal of the day. The base spices in this curry are: fenugreek, cardamom, turmeric, chilli, cinnamon, garam masala and ground coriander with ginger and garlic. There is also goat’s milk yogurt added to cool it down a bit.
My plate of delicious brown food today, and I’m going to quote what @nigellalawson wrote in the @guardian recently, about the vagaries of Instagram....”Of course, Instagram is a visual medium, no less than television, so it’s always going to favour photogenic food, but still, it can make a cook despair. When I post a picture of a stew, I feel I have to remind people – who find the messy brownness unappealing – that 1) stews are brown and 2) brown food tastes the best. It doesn’t really matter to me whether people post pictures of stews on Instagram or Pinterest, but it does worry me if they stop cooking them. Not because it would be a bad thing, but because it would be a sad thing”.......I couldn’t agree more, and I’m also finding Instagram a little fickle lately, with more and more “follow and unfollow” practices being employed, which is not in the spirit of how it should be here; people are increasingly more concerned about numbers, more than following (and being followed) by like minded people who they can engage with, admire what they do and dare I say, ENJOY what you post and what others post too. My plate of brown food may not be as pretty on the eye as a “Buddha bowl” of greens and grains, or as photogenic as a smoothie bowl filled with a selection of rainbow coloured fruit as well as the ubiquitous smoothie, but it was absolutely delectable, here we have roast Welsh Beef with a peppered and fennel crumb served with Yorkshire puddings, roasted seasonal veggies of sweet potatoes, leeks, parsnips, shallots and carrots, and all liberally doused in homemade red wine and beef jus gravy. Brown food, yes! Bland, no! What are your thoughts on this?
From my kitchen in an Old Schoolhouse in North Wales, and on Lavender and Lovage today, this recipe for Welsh Shearing Cake (Cacen Gneifo); a beautifully buttery cake with caraway seeds and homemade candied peel.....perfect for afternoon tea, picnics or the school and office lunchbox. Seed cake recipes are very popular in British culinary history, and often feature in old country recipes associated with farming. Recipe can be found by clicking the link in my profile. Served on #thecaravantrail flatware in the pattern Penzance
A beautiful cake made to an authentic Welsh recipe, this is a Welsh Shearing Cake, made with local butter and free-range eggs, flavoured with caraway seeds and homemade citrus peel; traditionally made to feed the shearers at shearing time, it is sometimes known as Threshing Cake too, again, to feed the people who help at harvest time on the farm....a delicious cake that is perfect for afternoon tea on a wet and miserable day! The recipe will be on Lavender and Lovage soon, as part of my Welsh Recipe Book series. Served on The Caravan Trail flatware, this charming folk story pattern is called Penzance. The daffodils are also Welsh, from a local farm stand that sells eggs and cut flowers via an honesty box. #welshshearingcake
Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes in my site #LavenderandLovage these veggies are wonderful any time of the year however, not just for Burns Night.
An easy to prepare and cook “midweek Sunday roast” - oven baked chicken thighs with roasties and roast parsnips, as well a some stuffing balls, served with carrots and sprouts with chicken gravy, made from some homemade stock from the freezer. My simple but scrumptious recipe is on @gbchefs - perfect for a family supper or just for two!
A proper winter ❄️ pudding, my recipe for College Pudding, is made with Panettone crumbs and in place of dried fruit, some leftover mincemeat from Christmas. Served with lashings of vanilla custard. The pudding bowls are by @thecaravantrail the pattern is Penzance. College pudding is said to have originated from New College, Oxford and is made with bread crumbs and dried fruit.
A bowl of beautiful Scottish mussels in a garlic, white wine sauce for a #fishonfriday lunch! The juice made a delicious soup after we’d devoured the mussels. Simple but delectable, and healthy too.
We’ve been so busy today, painting and unpacking, and I’ve been doing some writing and recipe development too, that I forgot to post this this morning! Here’s a new recipe that will be shared on Lavender and Lovage tomorrow, Vanilla Pikelets with Honey, @sthelensfarm Honey Yogurt and Blueberries, served with a cafetière of fresh @percol_coffee coffee......the perfect prelude to what was a busy and cold winter’s day. Tonight’s supper is a roast chicken dinner, “twice laid” as we used to say, leftover from Sunday 😊
Sliced Festive Maple Syrup Spiced Ham by @boothscountry for Twelfth Night, the ham that just keeps on giving! See my site #LavenderandLovage for Twelfth Night recipe and serving ideas, including the recipe for this ham. #twelfthnight
Happy New Year to all my friends - may 2018 be happy, healthy and full of love, peace and personal fulfilment. 2017 has been a mixed year for me, with loss, hurt and disappointment, but it ended on a happier note, with a new home and a book deal......cheers and santé, here’s a cheeky little champagne cocktail made with @belvoirfruitfarms cordial and champagne, called Sugar Plum Fairy and on #lavenderandlovage Be happy! Karen x
My latest @vitamixuk recipe “Veloute de Noel” using festive leftovers is live on #lavenderandlovage - made in 6 minutes in my #vitamixascentseries on the soup setting. Made with roast parsnips, roast spuds, sprouts and carrots with a tablespoon of cranberry sauce, it’s a fabulous way to use up any leftover veggies as well as being an elegant dish for New Year’s Eve or New Year’s Day. @gbchefs
After a gargantuan brunch today of bubble and squeak with Gammon and eggs, it’s a help yourself buffet for tea, Carl’s @carl_legge smoked salmon, pate, mini pork pies, Brie, Caerphilly, Stilton, coleslaw and a BIG bowl of salad with @iowtomatoes cherry tomatoes......and crackers!
I managed it! In a new and strange kitchen, I’ve managed to cook Christmas dinner, which is served.....a fabulous @donaldrussellbutchers free range goose, roasted with apples, served with goose fat roasties, of course! And, roast parsnips, pancetta sprouts, stuffing and the obligatory pigs in blankets. Not the best photo as the weather is dark and wet, but we are all cosy warm in our new home with a fire burning and some excellent food! Cheers and Merry Christmas to you and yours! ????
Christmas Eve Fireside Supper Pie served! Served with mashed potatoes and sautéed leeks with carrots.....and my wine of choice, a cheeky @ProvenceWinesUK Rose Wine - perfectly chilled and perfect with the pie. #RoseRecipes #ProvenceRose #provencewine
And baked ready to serve......Chicken & Ham Pie for a Christmas Eve Fireside Supper! Stay tuned for my wine selection.......
Happy Birthday to my lovely daughter, @hannahlaurab who is a big round 30 today - I was OBVIOUSLY a very young mother!!!! Here’s some Lussekatter saffron buns for you, as today IS Santa Lucia’s Day and these Swedish buns are traditionally served today! Although Santa Lucia day is celebrated in most Catholic countries, it’s the celebrations in Sweden (and Scandinavia) that fascinates and interests me the most; celebrated to honour and in remembrance of St Lucy, the 13th December was the winter solstice and therefore the shortest day on the old Julian calendar which led to St Lucy’s feast day being known as the “Festival of Light”. Light and in particular candles play a big part on this special day with a “Santa Lucia Queen of Lights” (also called the Lucia Bride) wearing a long white robe, a red sash for martyrdom and a wreath of lingonberry twigs, leaves and candles in her hair being the highlight of a dawn procession; other girls (and sometimes boys) are all dressed like “Lucy” in white robes, sing songs whilst carrying cookies and these Lussekatter buns as they walk in the special procession.
Simplicity usually outs......less is more and here’s the roast bird, golden with butter basting and fragrant with summer thyme, after a 10 minute rest, about to be carved.....snowy Sunday lunch; this was served with seasonal and simple accompaniments, buttered baton carrots, Brussels sprouts with a liberal sprinkling of lemon pepper and butter, sage and onion stuffing, white wine gravy and golden duck fat roasties. We had a cheeky glass of New Zealand Cabernet Sauvignon from @aldiuk with the roast chicken and all is well with the world......until I broach the next batch of boxes to unpack that is! What’s the weather like where you are? And what’s on your Sunday dinner table today?
My recipe for “Tear & Share” Christmas Tree Cinnamon Rolls which is on the @waitrose website are great for Christmas Eve with a mug of hot chocolate......I’m just getting used to my new kitchen, and not everything I use and need is unpacked yet, so I thought I’d share this recipe photo from last year......the recipe is also on my site Lavender and Lovage
Smoky Chorizo & Butter Bean Hot Pot for a very chilly and frosty winter’s eve.....served with that ubiquitous chunk of crusty baguette. @lovecannedfood @waitrose @waitroseproductpr
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