The Kitchen Is Not A Room, It Is A Launchpad!
Having lived in Europe, Australia, Israel, and many, many more places, I am an avid cultural enthusiast, one who delights in spices, aromas, and tastes. Allow me to shed a new light for you on food...not from the perspective of a Chef, but rather, from the perspective of you...the one who cares about the presentation, finish, and taste of each meal that you sample.
When it comes to food, experience matters. Having lived, and dined, allover the world, I have seen the best and worst of what Chefs, and Kitchens have to offer.
So, why write this blog? The reason is simple, allow me to guide you on a journey..not to a destination, but to a discovery! It may feel as though you have eaten, or at least tried, just about every menu, plate, or course there is...but believe me, you haven't...
What exactly though, will this site bring you? That is a fair question, and one that you will only know the answer to when you have immersed yourself in the ambience of the food culture.
I will share with you some of the greatest dishes, and restaurants that you will find in London...so, stay tuned, buckle in, and let your journey begin!
We have represented many, many London businesses in our marketing work. We have also eaten at, visited, or passed some of the finest to have ever opened their doors!
Miracle no Knead Bread
The amazing thing about no knead bread is that the simpler type of bread requires only the simplest of ingredients! If you are used to complicated and challenging bread recipes, you will find this no knead bread recipe miraculous! Prepare your bread in the usual manner however, use these ingredients, and save time, effort, and stress. So, this is what you'll need: Yeast, Flour, Salt, and Water...that's all! Now, as an experienced bread maker, you'll know what to do from here. However, just use these ingredients, mix, place in a pre-heated pot, bake...and Voila!
Italian Inspiration on Budget
This is what you'll need: 1/4 cup olive oil, 1 onion, chopped fine, 6 cloves of minced garlic, 3 tablespoons of chopped fresh parsley, 2 cups of drained canned tomatoes in thick puree, 1/4 teaspoon of dried thyme, the same amount of dried red pepper flakes, 4 pounds of mussels, scrubbed and debearded, 1/8 teaspoon fresh ground black pepper, and salt if you like! Now, in a large pot, you will want to heat moderately the oil, then add onion, garlic..and cook, whilst giving it an occasional stir. When the the onion is translucent, after about 5 minutes, stir in the parsley, tomatoes, thyme and red pepper flakes. At this point, lower the heat and simmer. Partially cover the pot, and cook for just under half an hour whilst stirring occasionally. Following this, get rid of any unsuitable mussels(broken, or open), put the mussels in the pot, cover it and bring it to a boil. Around 3 minutes later, remove any mussels that are open, keep boiling, and get rid of any mussels that don't open. Now, stir in the black pepper to the broth. Add salt if required, place the broth over the mussels and serve, with Garlic toast...yummy!