A couple of years ago, or was it last year? I was given a pasta machine for my birthday. And whether this was a gift given out of love or the thought that I’d be inviting people around to eat fresh pasta on a regular basis I don’t know BUT what I do know is…
Author: gastrorob
Cake
“The reassuring ritual of quietly weighing out butter, sugar, flour, cracking eggs, whisking, beating and folding”
Relaxed Home Cooking
Relaxed home cooking What would you define as: relaxed home cooking? For each of us the term will mean something different. For some of us, relaxed home cooking will literally just be simple home cooking, for others it may be the one pot meal, the tray-bake or bowl-food, however, for some it may be something…
Food Revolution
Food Resolution Revolution With the first week of January under our stretched belts, many of us have embarked on some food resolution or other in a bid to fit into that swimsuit come June or just to drop the extra baggage brought on by the holiday excesses. Dieting and detoxing may sound simple enough but…
Christmas Party
At this time of year I always like to have people round sharing a cup of something warm or something fizzy. The great company of old friends, reminiscing about good times, laughing about something silly and feasting on delicious food. I always try to create a feeling of relaxed abundance – as I too need…
Let’s get ready to crumble…
A crumble is a great way to use fruit that you bought thinking would ripen and is still rock hard weeks later or a glut of fruit that you bought on offer and you need to use up…fast!
Pears
A quintessential autumnal fruit is the pear. Once I see pears-a-plenty I know autumn is here…Outshined by apples every year, however, I find the pear just as versatile in the kitchen.
Tokyo…The Return
All in all, a fantastic foodie trip to Japan – the freshest sashimi found at Matsushima Bay, yakatori both great (Kyoto) and not so great (Ginza), weird and wonderful ox tongue (Kyoto) and horsemeat sashimi (Matsumoto), deep fried oysters (Miyajima Island), Okonomiyaki (Hiroshima), the most amazing tempura (Kyoto) as well as the most refreshing soba noodles (Kyoto & Nagano). The simplicity of the vegetarian food at Buddhist Temples in Koyasan, to all the beef stops (Osaka, Tokyo, Takayama) whether served in a burger, sizzler, hot plate or bbq. The sophisticated yet classy approach of Ayuko’s cookery class to the hysteria of train sushi and the sugar coated cuteness of breakfast at a Maid Cafe; I relished every single moment!
Part 5: Osaka
Takoyaki – described as Octopus Balls, think of these are the savoury version of a cake pop
Part 4: Hiroshima & Miyajima Island
Deep fried oysters…
GastroRob 