Paper Palate

The Passionate Cook is in Delicious!

It’s true, there on page 19 is the doyen of the UK food blogging scene Johanna in the first of a regular Blog Standard interview. Her ‘best thing about blogging’?

“The sense of community. Getting feedback from people about my recipes is fantastic, and I’ve met bloggers from all over Europe, the Us and Australia. It’s great to talk to like-minded people, and we often talk until 5am”

A couple of days ago I was doing my famous Jamie impression - tossing bean-sprouts in one hand, slicing cucumber with the other, kicking dropped bean-sprouts in the direction of the bin - for the Noddles with Chicken, Lime and Mint recipe. I can confirm that not only does it look delicious, it tastes it too and is surprisingly filling. Sadly, being ravenous at the time, I forgot to take a picture so you will have to trust me on this one. The Avocado, pumpkin seed and spinach salad I threw together yesterday was also extremely tasty and healthy too!

I feel quite inspired by the recipes in this issue. Their Paprika and Chorizo Baked Eggs is the basis of my Combinations food and wine matching exercise (full recipe on Spittoon if you wish to try it) and the bramley apples I brought off the market are destined for the Bramley Apple Bread.

Incidental the bread recipe forms part of an ‘advertisement promotion’ - you can’t miss it at 8 pages long - for the humble apple. They have picked a selection of chefs to provide a recipe. In the blurb for Phil Vickery he is quoted as recommending the Polecat Inn, in Prestwood, Bucks. Which just happens to be the local pub to my parents (and where I grew up)! Phil Vickery is married to Fern Britton and lives just down the road in Holmer Green… just thought you would like to know.

Another innovation in this issue is ‘Take One, Make Three’.

“Freezing home-made dishes to enjoy later is a great time-saving idea. Make up a big batch, divide it into portions and stick it in the freezer - it couldn’t be simpler. The only drawback is the eating - it feels a bit like Groundhog Day, eating the same dish with the same flavours as you had last week.”

So they have come up with an alternative - make one dish as a base for three others. This month they suggest making a poached chicken from which you can make and freeze a Creamy Chicken, Chive and Mustard Gratin, a Poached Spiced Chicken Noodle Soup and a Herby Chicken and Lemon Rice.

Another set of recipes to try!