I’ve had salads on my mind lately. We had an extraordinarily cheesy chicory gratin for dinner a few days ago. We made it with a mix of both white and red chicons and cooked it up using this, which cheeses up most things, the vegan way, suprisingly well actually, to be in powder form. And then we topped it with my favourite smoked cheddar Bute Island “sheese” for good measure, hence it became a tad heavy. But enter the humble green salad and as if by magic the meal felt just right.

This particular salad was a very leafy one coming from my hands as usually I’m more of a chunky-salad-person but for this meal it was just perfect. We used frisée lettuce and little bits of wild pink radicchio, seasoning, basil oil and really good balsamic vinegar. I’m on the hunt for some (for me) new interesting ingredients to add to my salads and I just bought some agretti which I am looking forward to try in my next one.

I hope you’ve had a satisfying week so far. I’m off to watch some indulgingly pointless evening television.

So Long, my little darjeelings, see you soon!

Advertisements

An auction purchase from a few months back. Old tins filled with old buttons. Hundreds of miniscule treasures!

And then came Christmas and ruined everything. The little treasures were forgotten and not until now have I had the time to take them out to inspect. Such loveliness!

loveliness

and loveliness!

I can feel a button changing party coming on… Speaking of parties, Johan has had his 30th birthday (yes I know, he’s younger than me; very unorthodox, I’m an old bag compared to him..33 soon to be) and we have been inundated with celebrators so I never got the chance to thank all of you who took advantage of my January Sale bonanza; thank you sweet darlings! There are only a few sale items left in the shop now, but do not despair. I am cooking up a new very generous offer as we speak. There’s more to come so watch this space. I hope you will all have a surprisingly fruitful forthcoming week!

Remember how I told you a while back that my lovely little Ada was dreadfully poorly?

Well, after coming home from the veterinary surgery she has been laying all sorts of worrying things, such as completely shelless eggs and she has suffered a terrible ordeal from it all. But lo and behold; this is what she came up with this Monday! A perfect, beautiful, brown speckled, magic little gift. And on top of that she has been her happy self ever since. I can’t wait til the day my clever little giver retires from her egg laying and just keeps her energy and nutrition to herself. But in the meantime I am just happy to see her running around in the garden looking a bit like an aeroplane again!

Oh, and, completely unrelated to the above rantings, there’s now only three days left on the Specific Flavour January Sale, so if you are feeling like a bargain of the flavourful kind hop over here!

It is getting warmer here. We are starting to defrost. I have to admit, I was even a teeny-weeny happy to see rain today for a change, instead of snow. The girl in the top picture would certainly agree!

Goodday to y’all. I hope the new year is treating you alright. Some christmas tables and food.

Our kindest of hens, Ada, has been critically ill and has spent the last three days in a veterinary surgery; not fun. But on happier notes, she is now safely home with us again and we are hoping that she will recover soon. If you want to take advantage of some specific flavour sale goodness hop over here. The January Sale has started!

Thank you all for the encouraging emails and support you have given me this year. Wishing you a thrilling new year!

Try this Finnish mustard if you want to add some oomph to the christmas table. It has to be said, it’s quite hot and quite sweet, but if you prefer you can make it milder/less sweet by upping the cream a little. This recipe is easy to make and adapted from “Falling Cloudberries” by lovely Greek-Cypriot-Finnish food fairy Tessa Kiros. Here goes:

20g (2tbsp) Hot English Mustard Powder

50g (1/4cup) Sugar

1/2 tsp Salt

125ml (1/2cup) Vegan Pouring Cream

1tbsp Olive Oil

1tbsp Good Vinegar

Juice of half  Lemon

Mix mustard powder, sugar, salt in a bowl, squashing out any lumpy bits with a wooden spoon. Put the mixture in a small saucepan over a low heat with the cream, oil, vinegar, lemon juice and bring to the boil, stirring constantly. Cook for 7-8 mins, stirring often and then remove from the heat once it darkens and thickens a little bit. Presto!

This keeps in the fridge for a few weeks which means it can be made in advance and leave time for other more important things nearer to Christmas. Have a lovely week!