Purple Poppadom Deep Blue: A Harmonious Symphony of Flavours

I entered a contest via Twitter for a free meal to trial Chef Anand George’s new  summer menu.  I was one of the lucky seven to win!  The theme of the new menu is “Deep Blue” as Chef is introducing a variety of fish and seafood dishes to the menu for summer. I had a trial menu so the dishes [&hellip

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Pasty Heaven – The Little Welsh Deli

I am the cook in the family and, as such, responsible for creating delicious suppers 7 days a week. I do like cooking but, sometimes I want to take a break and go out for dinner. Other times, I want a break but am happy to stay home in my ‘comfies’ and have the equivalent of a home cooked dinner [&hellip

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Life After B.R.A.T.

I recently had a bad tummy bug…don’t worry I won’t go into details! To help me recover from the upset stomach, I ate a bland BRAT diet, that consists of Banana Rice Applesauce & Toast, until the worse was over. After the BRAT diet, you are supposed to gradually go back to your normal diet and you start by introducing [&hellip

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Venison Stew, Oh Deer!

I had venison once as a child. My next door neighbour, Mr Hughes went hunting for deer every autumn and brought home his spoils for Mrs Hughes to cook for the family.  Mrs Hughes is of Italian descent and I have very fond memories of her cooking. I had Mrs Hughes’ venison stew.  All I can remember about it now [&hellip

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New Kid on the Block – Newport Food Festival

As far as Welsh food festivals go there’s a new kid on the block. The first annual Newport Food Festival was launched on 29 October 2011 and if you did not attend, you missed a great day out.       The festival was not just about the food, it was about the community as well; with local schools and [&hellip

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Chicken. A bland, blank canvas?

Growing up in the United States, we ate a lot of chicken; it was a bland, blank canvas that could be transformed into a myriad of tasty meals by combining it with a countless combination of ingredients. It was rare that chicken was simply baked…too tasteless for that. We had it soused, curried, steamed, fried, smothered, stewed and gumboed to [&hellip

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