Travels on Planet Earth - A blog
In the final week of the Leiths Confident Cooking Course, we tackled homemade pasta and amaretti chocolate truffles Tortellini of ricotta, lemon, parmesan and sage butter I’ve wanted to make homemade pasta for years, but I don’t have a pasta maker and I’ve not felt confident I could roll out the pasta by hand. Or [...]
The menu for the penultimate week of my Leiths course was lamb with pan-fried new potatoes, beans and parma ham, onion and chili chutney for main course, followed by a passionfruit and Muscat syllabub Lamb fillet with pan-fried new potatoes, beans and parma ham, onion and chili chutney This recipe was adapted from New Zealand [...]
In week 8 of the Leiths Confident Cooking course we deboned wood pigeon and made strudel from scratch. Apple strudel I really enjoyed this class. It never occurred to me that we would be making the filo pastry for the apple strudel from scratch. Nor that making filo would be so much fun. Who knew? [...]
This week was my favourite Leiths lesson so far. We made chilli squid salad for our savoury dish and individual amaretti pavlovas for dessert. They were both amazing and very photogenic, as you can see. I took my camera along for the first time and I’m almost tempted to just let the pictures speak for [...]
It’s a double-whammy of Leiths posts as I try to get up to date before the class tomorrow night. It’s hard to believe it’s week six already – more than halfway through the course! Last week the menu was pork tenderloin with sage and madeira sauce, accompanied by crushed new potatoes and peas. We had [...]
It was Indian and Sri Lankan this week at Leiths but before I tantalise your tastebuds with descriptions of the yummy food, please permit me a short rant. If you don’t live in London, you might want to skip the next paragraph. Leiths used to be fairly centrally located in Kensington. Unfortunately they needed bigger [...]
I am mostly a self-taught cook. I learnt the basics from my mum and dad and since then my cooking repertoire has expanded through cookbooks and magazines, sharing recipes and ideas with friends, and playing around in the kitchen inventing new dishes from random ingredients. I guess it’s been a moderately successful approach as I [...]
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