Monthly Archives: September 2010

>The fish counter at Copes seafood co, 778 Fulham road


The salt cod (or Morue) I used in my brandade recipe came from Copes in Fulham rd, a great shop if you happen to live near Fulham! They have a great board up with the names of the fish in 5 languages so you can be creative and never stuck for an idea- even if the recipe was in Spanish!

Brandade/ serving suggestions


Brandade de Nîmes

>A recipe from my bit of South : we didn’t just invent the blue jeans!
There it is nursery food of the most satisfying kind… I know it is served now as a posh starter in some restaurants but for me it is simply low cost, affordable and nourishing family cooking. A great way to get the kids into fish! Irresistible with cheese as a toastie.

Brandade nîmoise

Ingredients list:
salted cod 2 sides or 500g
Olive oil 350ml
Milk 150ml

Bay leaves plus sprigs of rosemary and thyme

Two days before, rinse the cod and put it in a bowl full of fresh water. Leave in the fridge and change the water twice if possible. On the day, prepare a pan with boiling water, add the herbs. Plunge the cod in and boil for 8 minutes. In the blender, flake off the cooled flesh, discarding carefully all bones and skin. Then proceed as for a mayonnaise by slowly adding half the oil while whisking: the cod mixture will become quite smooth and thick. When you have your Mayo consistency, put the cod in a pan on the hob on low heat and keep churning. Slowly add the milk and the rest of the oil and cook for about 15minutes, always turning and checking for creamyness. Stop only when it tastes and looks right!
In Nîmes, we serve it warm with toast and a green salad or try grilling it in a shallow dish topped with grated cheese!

This dish is obviously a family favourite but I’ve never found a better recipe before: this one is as straightforward as it is delicious. If you make a big batch it will keep for a good week or two in the fridge.

Blackberry jam with balsamic vinegar


Blackberry jam with balsamic vinegar

Ingredients list:
Blackberries 500g
Caster Sugar 500g
Juice and zest of one lemon
1 cinnamon bark
Vanilla pod split in half
Balsamic vinegar 1 tbsp

Leave the fruit and whole spices to marinate in the sugar for a few hours if you can.
Sterilise 4 or 5 jars in the dishwasher the day before. On the chosen jam day, put the sugar and fruit mix in a jam pan with the lemon juice and zest. Get it up to a rolling boil then turn the hob down a bit and let it bubble for 8 min. Pour the vinegar in the last few minutes. Check the setting by dropping a tear-drop of jam onto a cold plate. It should look thick and jelly-like.
Give a quick rolling boil again then retrieve the vanilla pod and cut the strip in bits. Put one in each jar and pour the boiling jam after it. Screw and turn each jar upside down to sterilise through.
This my godson favourite jam and he can clean up a jar in one single seating! But even if you are not into teenage gluttony, this is an unusual and richly fragranced jam to try on toast and muffins.

>World peace day 21st of september

>World peace day 21st of september

One cannot live in London without being a fan of Innocent drinks and smoothies ! Don't you love their quirky quotes on packaging and their yummy products? !
I do! And I have been meaning one of those days to call the "banana phone" or pop into "Fruit towers" for a chat! Haven't done it yet but I have put my name on their Wall of Peace today.

Ok, one only day of peace in the year might not sound much but if all the wars and conflicts around the globe stopped for just one day, think of the millions of life that would be spared!
Surely that's worth it.

So help celebrate World Peace Day today by going to sign in too:

Diane Frost
Sent from my iPhone .