Rhubarb + Strawberry Galettes

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

This time last year I was in Paris with some of the most wonderful people in my life. We used my birthday as an excuse to go, and justified all the steak eating and cocktail drinking as being part of the obligatory celebrations. Oh what a weekend it was!

Someone take me back to Paris, please?

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That longing to be back by the Seine, to walk along cobbled streets and eat my way through pâtisseries was only very recently reignited. A few days ago I was invited to participate in the Maille Culinary Challenge and create an original recipe using at least one of their products. I’m always up for a challenge so a challenge it shall be. And since Maille are most renowned for their mustard, I decided to showcase one of their perhaps lesser known products. Besides, I brought back pretty much the entire range of Maille mustards when I came back from Paris, so I guess I should give them a rest for once.

Galette tarts are decidedly French and what better way to make in season rhubarb sing than with the addition of balsamic vinegar? And not just any balsamic vinegar, but one with a hint of bitter orange…! Delicious. And the early arrival of the season’s first home grown strawberries cemented their cameo appearance in these sweet little tarts, because I’m simply too impatient to wait until June.

Bon appétit!

Rhubarb + Strawberry Galette Tarts | Thyme & Honey

Rhubarb + Strawberry Galette Tarts | Thyme & Honey

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

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Espresso Caramel Ice Cream

Espresso Caramel Ice Cream | Thyme & Honey

Espresso Caramel Ice Cream | Thyme & Honey

I’m just going to say it. Ice cream significantly improves my quality of life (apart from maybe this one time). That’s right. Not everlasting friendships, not love, not financial security. Just ice cream.

Vanilla, chocolate, coffee, caramel, cheesecake, praline, rocky road, cookie dough, strawberry, banana, fudge, chocolate again, coffee always, breakfast, lunch, dinner, weddings, Bar Mitzvahs, birthday parties, pyjama Sundays – these are just some of many flavours and occasions where ice cream makes my life just great.

The same goes for this monstrous tub of joy above, so let’s discuss.

Espresso infused cream is mixed with bubbling caramel then spiked with Daim chocolate and churned to creamy perfection. The resulting ice cream is sweet but not overly so, with just the right amount of bitterness from the coffee and crunchy surprises of that Scandi favourite. The coffee in this means it’s entirely acceptable to eat this for breakfast behind closed doors. I don’t think it really gets better than this.

I can just hear some of you screaming ‘but what about donuts?!’ – coming soon my friends… just you wait.

In other news spring decided to show up, which means this song is getting its annual airtime. Enjoy!

Espresso Caramel Ice Cream | Thyme & Honey

Espresso Caramel Ice Cream | Thyme & Honey Continue reading

Herby Mushrooms on Toast w/ Poached Egg + Parmesan

Herby Mushrooms on Toast | Thyme & Honey

Two things happened today. First, I went out with the sole intention of buying fresh bread and mushrooms, and came back with with 2 silver eggs cups, a fairy copper pan, 3 vintage marmalade jars, 3 forks and a small pestle and mortar. I’m telling myself that I absolutely need all of the above for when I move into what will be my new home, pending boring legal proceedings and lending agreements. In reality I need none of these things.

Second, I decided to finally use my ‘new’ Nikon in an attempt to wean myself off of my trusty yet battered Sony NEX-3. When I say new what I really mean is purchased one year ago and up until today, used on only two occasions. I have no idea what I’m doing, and I am totally feeling this one out, so bear with me.

Market shopping | Thyme & Honey

Mushrooms on toast has been on my mind lately, it’s all I want to eat and teamed with a runny yolk* and shavings of parmesan I am in heaven. *that I must stop referring to as yolk porn, because yolk porn is a gross way of describing a barely cooked deutoplasm.

Portobello mushrooms have just the right amount of flavour for this simple dish, but you could easily jazz it up with truffle shavings or a splash of cream and sherry, you fancy little so and so.

So yeah, that was my Saturday… I think it’s time for a hard earned drink.

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

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Fresh Pasta with Beef Ragù

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And another Monday rolls around, a day where I reflect on the week that was and the one to come. Last week I was in New York where it hit -6c! Luckily the temperature back home has been more forgiving, and with this morning being particularly dewy I’m happily convinced we are finally on the cusp of spring. The blossom on the pear tree in my garden is absolute affirmation of this!! Can I get a hells yeah!

But let’s not get ahead of ourselves here, we’re not quite in salad season just yet. I’m still on the high carb high hearty diet, not the one that my bikini knows about. Over the weekend and on the back of a transatlantic jet lag I dedicated a few hours to make what I think is the true definition of Sunday sauce; beef ragù. A bolognese of sorts, sub the usual mince for a topside cut of beef and let it fall apart into a rich and comforting sauce that is best lapped up alongside silky ribbons of fresh pasta. There really is nothing quite like it.

I feel like I need to provide a bit of back story on the use of milk in ragù, and why you must use it (recognise the tone?). The late, wondrous Marcella Hazan insists in her famous ragù recipe that milk is added before tomatoes in order to ensure the meat is sweet and retains its succulence. If you’re raising an eyebrow put it back down, once you’ve tried it for yourself you’ll never go back.

On a side note, last week this little blog of mine hit 1,000 followers – so here’s to you guys and a big HELLO! Thank you for reading – you’re awesome x

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New York Is Always A Good Idea… And So Are Bagels

Manhattan from a helicopter, 2011

I’m in New York!

Yes. Right now. I am probably eating a hot dog at this very moment. In fact it’s probably my second today. What? I’m on holiday…

“I love New York, even though it isn’t mine, the way something has to be, a tree or a street or a house, something, anyway, that belongs to me because I belong to it.” – Truman Capote

My brother moved out to NYC in September and is now living the stereotypical struggling actor’s life waiting tables and adjusting to shoebox living. He’s my best friend, my biggest supporter and one of few who get my weird jokes, so the move was hard and I’ve found that living in different cities is a bit shit, really. We FaceTime, he shows me around his small room in Chelsea, I tell him about the things that have been going on in my life. We discuss House of Cards and Arrested Development, and quote our favourite line from 21 Jump Street frequently. Gah, I’ve missed him. A visit was well and truly due.

So now I’m here,  wandering right through the very heart of it or however the words go, with a carefully compiled hit list of things to devour and places to visit and comfy shoes on my feet. In tow is my best friend, ultimate travel companion and dinner date, we share a love for donuts and other delectables. First on our list: NYC style bagels. I will of course be sure to let you know how they are, but until then they come just as good if not better when made at home. Toasted, smothered with cream cheese and smoked salmon (or blueberries! Definitely a thing) – this will be how I’ll be self-medicating when the inevitable post-NYC blues hit.

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