It isn't often you come across a good, honest eating place. But this is spectacular!!! Lola and Jamie (inset) are such good, wonderful hosts besides being absolutely passionate about food (it prides itself on being able to trace the history of everything that is served or used). I wanted to order the whole menu for fear of missing out but of course, there is always the promise of a return.
I always keep on coming back to this tapas place. Cannot resist of course the Pimientos de Padrón! Great on a hot summer's day with a very cold beer. And when wintertime beckons, it transforms and becomes moorish pickings away from the chill. Food can be trans-seasonal too. Tsssk tsssk. Now... where to next to be fed before my next fashion week onslaught?? Mmmm.....
How to:
Ingredients: 125ml (1/2 cup) olive oil 250g or roughly 30 Pimientos de Padrón Sea or rock salt to taste
Wash the peppers and dry them thoroughly In a medium skillet, heat olive oil over a medium flame Add peppers and fry, stirring well, until they blister and begin to turn brown (2 to 3 min) Remove the peppers and pat them dry on a sheet of kitchen towel Sprinkle with salt and serve Enjoy!
Doesn't that look super, enticingly delicious? Made of sliced white bread, layered in a deep bowl with fruit and fruit juice. The story goes that Summer pudding was most popular from the late 19th to the early 20th Century. However, there is no clear record of its origin. This photo was taken at Scott's, one of my favourite restaurants. Not surprisingly, I had to try it out and it didn't disappoint! Having this pudding made me think of the guys at For The Love of Life. The online magazine is filled with information on where to eat, how to make (my favourite article being a big fan of oeufs of course - Eggs!) and what to drink etc. You must all check it out besides oggling at the mouth-watering photos. And what made me think of them when eating the pudding? Well, apparently, they haven't yet checked out the restaurant. So guys, anytime you want to go, count me in!
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