Monthly Archives: August 2007
24 hours, 24 experiences in Copenhagen
Forget the Little Mermaid, this is a seriously cool city with plenty going on in the culinary and design stakes. I went to see what happens at a Crayfish Festival and how the Danes do a Cooking Festival. Here’s 24 of the best if you end up with a whirlwind visit.
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Filed under News
Grab a little edible sunshine
Even if summer has mostly passed us by, it’s still possible to have some of the golden joy of sunshine in the shape of corn. It’s everywhere at the moment, piled high and sold cheap – yes, corn on the cob is definately in season.
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Lentil puree
This is a sort of daal that’s easy to use and versatile. Use as a base and simply add vegetables such as carrots and red pepper to make a more substantial meal or add tinned tomatoes and vegetable stock to thin it to a soup consistency. It freezes well too.
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Filed under Recipes
Magic ingredients: Dried chilli
Put some red hot passion into even the humblest of dishes with these little fellows. They’ve become new storecupboard essentials.
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Filed under Small bites
A step into the horrible world of kids food
Aren’t children’s menus horrid? Not having any small people in our home, it’s never been an issue for me before but looking after my adventurous eating niece this weekend was a bit of an eye-opener.
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Filed under News
Outside @ Tom’s Chop House
A pub restaurant that’s well known for the quality of its food and an outdoor area right in the heart of the city. Tom’s is the popular choice for shoppers and workers alike.
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Filed under Alfresco
@ Tom’s Chop House
If I ever have to host overseas visitors I will take them here. This is where our national dish is done properly. Yes it’s pricey but this is a case where you get what you pay for. Top.
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Filed under Fish and chips
Goodbye to Lotus
Another one gone. The stylish Lotus dim sum and cocktail bar operated by the Manchester institution of the Yang Sing has shut its doors. No more delightful steamed nut appetisers that look like alien eggs or iced marguerita’s and, most … Continue reading
Filed under News
What’s a tip for?
TIPPING is fast becoming a tricky issue to navigate. As my colleague Simon Donohue points out in today’s M.E.N; “those of us who have grown up sandwiched neatly between the tight-fisted and the downright flashy must now pick our way through an entire world of etiquette.”
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Garnish anguish 3 – the environmentally unfriendly variety
This delightful looking slither of delicate colour appeared in a garnish recently. I wasn’t sure at the time what it was – or what it was for.
It didn’t taste of much, but I’ve since discovered that it was a slice of Dragon Fruit which travelled around the globe to join my broccoli quiche of all things.
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Filed under Small bites
