A look back in time: thebigfatnoodle spring clean
Nothing beats a good spring cleaning It was long overdue but it really needed to be done, and what better way to make sure I stayed off my broken foot then to finally finish the blog clean up I started a few weeks ago. It’s taken me almost a month to do so, not just … Continue reading
Savoury Jellies: Crab salad served in a pea shoot and tomato jelly
Jelly making with a savoury twist Some of you may remember that last year, my husband and I visited London’s famous ‘Gherkin’ building to have dinner at Searcy’s restaurant on the top floor. The most memorial part of that night out, apart from the architecture, turned out to be the amuse bouche that we were … Continue reading
A 60s styled amuse bouche – devilled curried eggs
9 Jan Update: I’ve had to update the title after my mother-in-law informed me that she first had devilled curried eggs back in the 1960’s! Nothing wrong with the past – things from the 60’s that I’m thankful for Our best friends came over this afternoon as they’d been away for Christmas and new year’s, … Continue reading
friday is for fish dish: prawn and avocado salad (amuse bouche)
I don’t know about you but I am a BIG fan of the humble but very 80’s prawn cocktail salad. I’m also a very big fan of prawn and avocado, whether that’s in a sandwich or when you dress half an avocado with prawns in a marie-rose sauce. So for my Friday is for Fish dish, … Continue reading
A special night out at the Gherkin’s 40|30 restaurant and bar
30 St Mary Axe A couple of times a year, the bigmonster and I treat ourselves to a special night out and try to find somewhere neither of us has been to before. Last Thursday, that special place was 30 St Mary Axe, more commonly and better known by its nickname, The Gherkin. Without doubt, … Continue reading
It’s Friday again (yay!) which means… conghiglioni vongole today
It had to be done… You can find conghiglioni pasta shells in most supermarkets these days but I never really wanted to cook with them until after I posted my story about amuse bouches. It’s kind of hard to miss them because 1) they are bigger than most pasta shells and 2) they’re shaped like a … Continue reading
A homage to all my French friends: rillettes de canard
One of the amuse bouches I served at my husband’s 40th was rillettes on toast but the one for his party was unfortunately shop bought as I just didn’t have the time or know-how then to make it from scratch. I’ve always loved French food too but I’ve never really tried to make anything specifically … Continue reading
Amuse bouches: ponce or pleasure? Try my milk and cookies before you decide…
Ever since the bigmonster and I returned from a French wine tour this year, I have been singularly obsessed with amuse bouches. I adore them! To the point where, for his celebratory 40th birthday dinner with friends, I spent more time planning a trio of amuse bouches than I did on the rest of the … Continue reading
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