White Garlic Soup (Tourin blanchi à l’ail)

These very chilly January days require a warming and fortifying soup – this is the one! Lots of garlic, onion and goose fat in one recipe mean it is perfect for warding off all those winter  bugs waiting to get you. White Garlic Soup (Tourin blanchi à l’ail) Prep Time: 20 mins | Cook Time: 20…

Eggy pancakes for breakfast

I find that when I have these pancakes for breakfast I don’t feel hungry again for hours. They seem to be a good ratio of protein and fat to carbs and prevent any draining insulin spikes!   Breakfast Pancakes (Swedish Plättar) for one 1 large free-range egg 1 dl (100 ml) Dove’s gluten free (or…

French Onion Soup

At this time of year when, despite the days getting a little longer, winter stills feels as if it has its grip on us, I feel a real need for traditional warming soups that soothe and heal us from the inside out. This is the traditional French soup that inspired traveller cooks. My mother had…

Fasting food

Andro and I have been following Dr Michael Mosley’s advice for the last three weeks – and I think will continue for the foreseeable future. In case you haven’t heard about it you can read the gist of his excellent Horizon TV programme here. The basis of the regime is to make two days a week…

Real peas

When I was little my mother often found herself cooking meals all evening as different aged children and husband came home at varying times all needing feeding. My father often ate a good business lunch and so in the evenings could be satisfied with something quite light – one of his favourite suppers was Petits…

Fish pie

Everyone loves fish pie – the ultimate comfort food. I shot this last month as part of a job for a large pub chain, commissioned by JWT, so although I can’t give you this exact recipe, I can tell you it was jolly good! Here however is the recipe for my own fish pie so…

Nasi Goreng

I shot this last month at Denman College – the wonderful Women’s Institute’s facility near Abingdon in Oxfordshire, where WI members are able to take residential courses in all sorts of wonderful things – including cookery. It was cooked by their young and exciting chef Peter Lien who teaches many of the courses. Nasi Goreng A…

Blueberry smoothie

This is the most wonderfully sustaining breakfast! It’s quick to make and good for you with blueberries for anti oxidants, egg for protein, flax seed for protein and fibre, yoghurt and milk for calcium and a little fat. And most of all it is totally delicious!   Blueberry smoothie 1 egg 1 tblsp Greek yoghurt…

Making proper Gravlax the Swedish way

A friend just asked me how I make Gravlax so as I was sending her the recipe I thought I would post it here as well. It is something I make pretty often so have refined the method to make it as easy as possible. If you follow this recipe and the recipe for the…

Saturday brunch – shot on EP-1 at 6400ISO

Not a brilliant picture I’m afraid – I was too eager to eat this – and the anticipation was fulfilled – quite delicious. Ciabatta roll (gluten free) split and fried in goose fat with a slice of black pudding (also gluten free from Findlay’s of Edinburgh) and some chestnut mushrooms with a poached egg on…

Noodles with seafood in coriander and coconut sauce

Made this recipe for supper tonight although the shot is one I made earlier! Noodles With Seafood In A Coriander And Coconut Sauce 175 g (6oz) tagliatelle or rice noodles 30 g  coriander leaves 1 small red chilli, deseeded and chopped 1 cm root ginger, finely grated 2 cloves garlic, crushed 165 ml tin coconut…

Roast tomatoes with goats’ cheese recipe

Eating out of doors is probably the greatest pleasure of summer, whether it’s a quick lunch under the sunshade or a lingering dinner when the day is cooling. Everthing tastes better but this dish is I think distinctive enough to carry one away in imagination even when the weather isn’t as good as it might…

Swedish Nettle Soup

 A spring institution is nettle soup made with the soft tops of young nettles. I went out in red rubber gloves to pick a bowlful of these delicacies from the abundant supply in our garden, brought them in, washed them thoroughly and spun them in a salad spinner to get rid of all the little…

Little Almond Cakes

I’m gluten and lactose intolerant so use a gluten free flour mix and Lactofree lactose reduced milk to make these fragrant little cakes but it’s impossible to tell that they are not made with regular ingredients. They work perfectly well however with ordinary wheat flour and milk. ● 4 oz olive oil based margarine ●…

Pork larb with lamb and mint

I love the way the internet has brought dishes I’d never heard of onto my table. I always try something that sounds interesting and different, especially when the dish uses something basic and simple as this dish from Laos. I hope I found an accurate recipe to follow when I first made this but have…

Pickled pork – Carne Vinho e Alhos in evening light

I have a rather wonderful old cook book – World Cookery. It has nearly 600 densely packed pages with very few illustrations and the recipes do indeed come from all over the world. It has a foreword from Andre Simon but I can find no credits for the sources of any of the thousands of…

Carrot cake for tea

I was given a pack of Glebe Farm’s gluten free carrot cake mix which I made up today. I had to add 3 eggs and 6ozs of margarine so there were quite a few ‘real’ ingredients in it and it tastes great. Instead of making it in two sandwich tins and adding buttercream, I made…

Mung beans for lunch

I have recently discovered Mung Beans and how quick and easy they are to cook compared with most beans. They are also much easier to digest and have a fresh and delicate flavour. I spent ages looking for appealing recipes for cooking Mung Beans, but what I found was mostly rather hefty and didn’t seem…

Tapenade on crostini

One thing I always try to have in my store cupboard is a can of pitted olives in brine. Not because I think they taste particularly wonderful on their own – I prefer my olives in a herby olive oil – but they are a wonderful ingredient to make dishes special. I use them with…

Janssons Frestelse

  One of my favourite suppers, the Swedish classic dish Janssons Frestelse (Jansson’s Temptation) is a wonderful example of a few simple tastes blending perfectly together. A description doesn’t do it justice, only by tasting it does it become clear! It can be served as one of the hot dishes on a Swedish smörgåsbord, as starter…

Buckwheat Flatbread

I had the endoscoy to test for coeliac disease last week and although I am still waiting for the official diagnosis, the weeks of enforced gluten eating before the test has convinced me that it is at the root of my problems and as soon as I got home from hospital I embarked on eating…

Slimming

I watched a fascinating programme on the box (BBC) last night: ’10 Things You Need To Know About Losing Weight’.  A doctor testing the latest scientific theories about weight loss used these techniques to lose about 11 pounds painlessly in 3 months. And he did check the theories rigourously before he started to show that…

Buckwheat pancake and hidden gluten

Still waiting to have the endoscopy that will confirm (or not?) that I am coeliac but in the meantime I am meant to eat gluten so they don’t get a false negative. This is getting increasingly difficult as I seem to be getting ever more sensitive to it. I find that I can only manage…

Beetroot grabbed and bought!

Here’s another example of a picture taken with my pocket camera – my Fuji F100fd which is good enough to go into thePictureKitchen library. This time the shot was taken in good light so I could easily handhold the camera at 200iso, and the detail and freedom from noise is exemplary. It’s very hard to…

Easter Kedgeree

Kedgeree seemed like a good dish for Easter combining as it does both Good Friday fish and eggs. And the bonus is the pretty yellow and green which are the Easter colours. We had it both for supper on Good Friday and (leftover) for lunch yesterday. It looked so good that I had to snap…

Hot smoked salmon

Part of the ongoing project for Andrew & Sigrid Appleby in Orkney. Andrew is a potter with who sells excellent ceramics but the other string to his bow is the smoking of Orkney produce to produce some really special products. This is a warmed piece of his hot smoked organic Orkney salmon with a couscous…

Almond cake recipe recovered

I’ve been emptying and clearing out our departing fridge (a glamorous looking but deeply inefficient retro Smeg which after 6 years of annoyance has finally ceased to function) in the course of which various post-it notes attached to its side have emerged, including this great recipe from my Swedish mother. I have to transcribe it…

Wild garlic time again – it must be spring!

Seems no time at all since we last made our version of pesto using the most pungent of local wild herbs – wild garlic. The woods have been a soft brown colour since the snow melted but over the last few days a few green spears have been pushing their way through the crumbly decaying…

Shrove Tuesday

I really love pancakes – all kinds – and these classic crepes are particularly good. `This year I even remembered to make them on the right day. Classic Crêpes 4 eggs 1/4 tsp salt 2 cups plain flour 2 1/4 cups milk 1/4 cup butter, melted Combine eggs and salt. Gradually add flour alternately with…

Venison Casserole, couscous and red cabbage for 100!

This is the recipe I devised to be made for the Village Valentine cabaret party. Each recipe makes 10 healthy portions so 10 casseroles were made by a selection of the village’s best cooks, and brought to the village hall hot ready to be kept warm in a large warming cabinet. I made red cabbage…

Oceans of red cabbage

This week has been taken over by our preparations for out village Valentines Cabaret and party. Apart from reading a poem (Shelley) and singing a song (Nature Boy) I have somehow found myself in charge of the food – for 100! Thank heavens that wonderful Jill is in charge of all the puddings, but still…

Elderberry cordial to help nurse a cold

The hint of a cold that has been lurking for the last few days developed on a crowded trainhome from London last night into a bit of a monster, and I have spent most of today in bed. A has been ministering to me bringing steaming mugs of elderberry cordial that I had the good…

Mulled wine

Mulled wine ©Marie-Louise Avery There are two reasons for posting this pic today – one is that I made Glögg (Swedish mulled wine) for our village Christmas bazaar at the weekend and spent most of Saturday serving it out. It was not in such a pretty pot as in this shot – instead a huge…

Mackerel

Mackerel ©Marie-Louise Avery I love mackerel – particularly cooked in the way my Swedish grandmother did. She cut them into pieces and poached them in a court bouillon (water, a dash of white wine, a little salt and a few black peppercorns and a bay leaf) until just cooked. They can then be eaten hot…