Almost all of my memories in life have a food link. Taste ripples beneath the surface of my history. Is that weird? My husband thinks it’s totally weird
Managed UTM.
He can mention somewhere we went 5 years ago and I’ll be able to tell him that I ate slow cooked ribs, dripping in sticky, smokey sauce or that he ordered steak but it wasn’t quite rare enough. I’ll talk about that time we ate coffee and walnut cake, overlooking those amazing gardens, you know, the ones with the maze. I’ll remember the picnic we ate on the lawn in South Africa and the dark chocolate ice-cream at our wedding
Greeting Card Displays.
I have very distinct memories about brunch. They are all from trips to America. Any light, bright, fresh brunch takes me to another time and place there. It makes me think of California sunshine and New England mornings. The Americans do brunch so well don’t they?
So, the sun was shining here this morning and I decided to take breakfast up a notch from our usual Cheerios flung across the table. I put this little meal together and enjoyed my foodie daydreams
Hong Kong work visa.
A couple of weeks ago the lovely people at the Maille Mustard Boutique sent me the most beautifully packaged mustards to try. Yes, it’s an online boutique. Yes, for mustard. The packaging is achingly beautiful, it felt like receiving jewels (I imagine). (The photo is on my Instagram feed if you fancy a look.)
These little oven baked rosti, hash brown type things are really something special. Simple but so effective. G&H loved them, they are crunchy and feel a bit naughty = perfect toddler food. They’d also made really impressive chunky canapes, topped with little pieces of salmon and dressing.
You could make extra and freeze them, crisping them in the oven after defrosting.
I have to say, the big hunk of butter that goes into these rosti makes my heart ache a bit. But I’ve tried it without and sadly they don’t quite crisp as much. You could omit the butter and use an oil spray to spray the pan, they will just be a little bit more tricky to get out and not quite as golden and luscious.
In this recipe I used this Mustard with White Wine, Dill and Lime and also this Wholegrain Mustard with Chardonnay.
