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  1. Its been a busy easter, although I have taken the chance to catch my breath and have a little break, I have been out and about doing this and that. And of course food is generally always involved somewhere be it breakfast at The Coven, we are not veggie but that really doesn't matter with regard to our favourite places to eat, or take a way from Abdul at our local Indian Hamraz.

    This past week I have been spoilt...a night at Formby Golf Resort and Spa. The restuarant produced the most delicious meal...I had the loin of lamb and the other half the beef...both first class. And a meal at Earle in Hale cock au vin and beef again. Was introduced to altrincham burts blue cheese on a salad with figs and pecans...yum! However the star of the week was the cabbage with bacon and crem fresh a la Formby Hall. Recreated it on Sunday for our family easter roast.

    Here is my version

    Savoy cabbage finely shredded.

    knob of butter

    lardons or a couple of chopped rashers of bacon

    clove of garlic crushed

    tub of crem fresh

    Fry the bacon  and garlic until browned, add cabbage and stir fry slightly ( I used a wok, it only takes a minute or two to cook and retains all its nutrients when cooked this way). Add the crem fresh and stir through until hot (quantities dont really matter just add as much as you like!). You could add a grind or two of nutmeg too.

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