By Matt on February 8, 2010
January’s challenge is out of the way and the recipes are now waiting for your votes. We’re keeping the challenge seasonal, but also want to see some of your delicious hot desserts to keep us warm during this cold month.
Think leeks, cauliflower, Jerusalem artichokes, kale, cabbage, parsnips, mussels, oysters, Guinea fowl and venison. Anything goes for the desserts, but there will be extra points for using rhubarb or Seville oranges.
Get your thinking caps on and create a recipe using one or more of the above ingredients. Send it in and you could win February’s challenge. Good luck!
See this page for the all the details of the competition.
Posted in Calendar Competition
By Team FFFY on February 8, 2010
As you know, here on FFFY we like to concentrate on recipes and mix in the occasional review, competition or piece of foody news. At the same time we’d like to make it a little more personal, without disturbing all those lovely recipes on the front page.
So, from now onwards there will be a Blog area which will be regularly updated by Matt, with occasional input from the “blogging addict” Carla!
It’ll be a lighthearted place where you can keep up to date with all the foody things we’re up to. It’ll be a place for you to get to know us a little better, and hopefully a place where we can get to know you better. I’ll be keeping you updated with where the site is headed and any ideas we have for future features – I’d also like to hear your feedback.
The first post is already waiting for you, so hit the blog menu at the top of the page or click this link!
Posted in News
By Carla on February 8, 2010
Supper for a song
By Tamasin Day Lewis
Last year was the year of tight purse strings and cutting back.
Many people busk in a new-found love for eating in and cooking. Whether we physically have to or are now capable of appreciating such simple pleasures the fact is that we do want to take advantage of all the food that is available to us and make the most of it.
Of course, if you are like me you will end up cooking far too much and buying spices, herbs and whatnot in bulk to “save” which means supplies are left dozing in the cupboard after they’ve been used the one time, so I feel that, as well as giving some delicious recipes in her latest effort, Day Lewis inspires her readers to be a little bit more daring, experiment with what they have at hand and spruce it up with a few extras for a fantastic brand-new dish.
Continue reading “Supper for a song”
Posted in Books, Reviews
By danmal on February 5, 2010
This is perfect for any novices out there, who like me want to make an exquisite tasting meal that is really easy to prepare. It can be cooked and on your table in 20 minutes, so not a lot of preperation needed!
Continue reading “Sweet Chilli Chicken”
Posted in Main courses, Recipes | Ingredients Chicken breast, Garlic, Honey, Sweet chilli sauce
By Matt on February 5, 2010
The weekend is a time to relax and recuperate from a hectic week at work. If you’re anything like me then it’s also a perfect opportunity to do some serious home cooking. Last week I shared our top egg recipes in Enjoy eating eggs this weekend. This week I’d like to share our most brilliant cake recipes.
As you’ll see from the list below, our cakes come in many different variations, but they’re all equally as good to make on a lazy Sunday, then kick back and enjoy.
Continue reading “Kick back with cake this weekend”
Posted in Baking, Desserts, Recipes
By Gabby on February 5, 2010
I have never replicated a ratatouille as they are all different depending on the proportions of what vegetables are available. If I am in a hurry and vegetables are abundant I will saute the onions and garlic and then put all the prepared vegetables in a pot and simmer slowly until the ingredients have cooked and the flavours have mingled.
But if I have time I prefer to use a more classical method of preparation that involves slicing and salting the aubergines and courgettes before frying in olive oil and then combining together. This produces a lush succulent dish that can be enjoyed hot or cold and merits a crusty baguette to mop up the juices. Continue reading “Ratatouille”
Posted in Main courses, Recipes, Vegan, Veggie | Ingredients Aubergine, Courgette, Garlic, Herbs de Provence, Pepper, Red onion, Tomoato
By Matt on February 4, 2010
It’s time to test your voting skills, as January’s Calendar Competition entries are now in! We’ve been really pleased with the response to this competition, but think you’re holding out on us! We’ll be setting you a challenge for February in the next few days, so there’s still plenty of opportunities to get one of your recipes on the calendar.
In January the challenge we set you was to create a recipe using one or more of the following:
Blood oranges, kale, pears, Seville oranges, apples, beetroot, clementines, leeks, cauliflower, celeriac, game (partridge, guinea fowl, venison…), Jerusalem artichoke, Hake, Halibut, pomegranate, lemon sole, clams, mussels, shallots, walnuts and kiwi fruits.
Continue reading “Calendar Competition – time to vote on January’s entries!”
Posted in Calendar Competition, CC January entries
By Matt on January 29, 2010
Here’s a really quick recipe for tomato soup that you can make and serve within half an hour. It’s a beautiful colour, tastes great and is healthy! There’s no need to make this more complicated than it has to be…
Continue reading “Tomato soup”
Posted in Appetizers, Brunch, Main courses, Recipes | Ingredients Basil, Garlic, Onion, Plum tomatoes, Tomato, Vegetable stock
By Gabby on January 29, 2010
This is probably the first of several experimental recipes using gesiers - what the British call gizzards, part of the giblets that go into a good chicken stock. They are a speciality here in South West France and I have just opened a 5 kilo tin!
My neighbour taught me how to confit gesiers by salting overnight, rinsing and drying, then simmering in duck fat for ¾ hour before being packed into glass “Kilner Jars” covered with duck fat and then sterilised. They become tender and packed with flavour and can be kept in a cool place for several years.
You will frequently find them as a starter served warm on a bed of lettuce so if you see Salade de Gesiers on a menu, take the plunge, it is a delicious experience.
Continue reading “Mushroom and gesier bouchee”
Posted in Appetizers, Brunch, Recipes, Snacks | Ingredients Duck fat, Flour, Gesiers, Gizzards, Milk, Mushrooms, Puff pastry, Thyme
By simarkhall on January 29, 2010
Probably my favourite pud. This is the sort of dessert that can have all the ingredients adjusted to suit your own palate. I’m a right one for just chucking ingredients in various amounts until I think will taste nice. Most of the time it works and if it doesn’t , it’s really funny and I know what to change next time….
Happy Experimenting!
Continue reading “Lime Cheesecake”
Posted in Baking, Desserts, Recipes | Ingredients Butter, Caster sugar, Creme fraiche, Digestive biscuits, Lime, Soft cheese
