Cooking With Richard

(This is not actually Hatfield House, but the chapel in the west garden)

A medlar (similar to an apple or a quince) that I borrowed from Hatfield House today. These have to be rotted down slightly (a process called bletting) before we can eat them, and then they are supposed to taste of apple sauce and cinnamon.

These recipes came from Nigel Slater’s Fast Food book.

The first is goat’s cheese, nasu and red peppers:

(I thought this one was really nice)

then artichoke hearts and olives:

then a bit of both …

I hope it won’t rain.

Hertfordshire open studios in and around Watford during September.

Look what N-sama made for me on Sunday!

Home made pesto, made with basil and a little bit of shiso and parsley.

Previously …

Pevsner’s Hertfordshire from the famous series the Buildings of England. I’m pretty sure Maki would like this a lot.

This recipe along with 2 lbs of our own courgettes, our own basil, and our own chives, was very delicious.

Here’s the raw avocado soup, a rawfood recipe:

It looks, and probably tastes, like the green gunk they have in science fiction films. Well, it’s not too bad, but I felt quite hungry afterwards.

Update: I realized that I forgot the olive oil …

I really need to try this raw food recipe by Ani Phyo:

On Lady E’s desk, which is now my workbench!

Snails might have a homing instinct …

Better not “home” here, coz I’m going to eat you.

Frittata from Nigel Slater’s Real Fast Food book. The courgettes are from the garden.

With blackberries from the garden, oranges, greengages.

These ones are headed for the freezer …

Here’s the news at Hemel Today.

Everyone is talking about how you can freeze bananas, blitz them, and you end up with “ice cream”.

I made it. It takes a bit like a frozen smoothie:

This is a sort of spanish omelette. The recipe was adapted from here.