The TreeHouse Revisited
Eva and I dined again in the TreeHouse last Saturday, and had another excellent and thoroughly enjoyable meal. We feasted on cauliflower soup, crab cakes, baked cod and lamb shank shepherd's pie.
Unlike some restaurants, the TreeHouse prepares and cooks fresh ingredients on the premises; it does not reheat or microwave its food.
The TreeHouse produces consistently good quality fresh food, in a lively and friendly atmosphere.
It is well worth visiting.
Tuesday, March 25, 2008
Thursday, March 13, 2008
Delia's Recipes for Cheats
Delia's Recipes for Cheats
I watched Delia Smith's new show on the BBC on Monday, in which she showed how to cheat at cooking by using ready made ingredients eg frozen mash and tinned mince.
Whilst the recipes themselves, if they used fresh ingredients, were fine; I balk at the idea of using ready made mash and tinned meat.
These ingredients are not as good as homemade, and cost more than buying the ingredients fresh and preparing them at home.
I fail to see how people do not have the time or initiative to make their own mash.
I watched Delia Smith's new show on the BBC on Monday, in which she showed how to cheat at cooking by using ready made ingredients eg frozen mash and tinned mince.
Whilst the recipes themselves, if they used fresh ingredients, were fine; I balk at the idea of using ready made mash and tinned meat.
These ingredients are not as good as homemade, and cost more than buying the ingredients fresh and preparing them at home.
I fail to see how people do not have the time or initiative to make their own mash.
Wednesday, March 05, 2008
Wednesday, February 27, 2008
Rodolfino
Restaurant
Rodolfino
Stora Nygatan 1
Stockholm
Sweden
Phone 08 411 84 97
Website www.rodolfino.lunchinfo.com
Overview
Eva and I visited Rodolfino a couple of weeks ago, this used to be an old haunt of ours in Stockholm that we used to regularly visit in the 1990's.
Rodolfino is a traditional Italian restaurant in the Gamla Stan (Old Town) of Stockholm, a popular area for tourists.
Ambience
Rodolfino is a charming, cheerful and traditional Italian restaurant; tables are laid with red and white chequered cloths each with a small table lamp with the same pattern.
The restaurant, in the summer, also offers outside seating.
Menu
The menu consists of an excellent range of pasta, meat and fish dishes including; snails, lasagne, cannelloni, pizza, spaghetti carbonara, soups, steaks and seafood.
Service
The service was very friendly and efficient, indeed it was nice to see that the same owners that we knew from our previous visits all those years ago are still running the place.
We were made to feel very welcome, as we always were in the past.
Food
I began with the lasagne, which was first class. It was hot and bubbling, with just the right amount of meat and pasta complemented by a smooth bechamel sauce.
I chose the sirloin steak for my main course, this was excellent and very tender; it was very nicely cooked, and contained the right amount of fat to ensure that it was succulent and juicy.
The steak was served with a very generous bowl of thin cut fries and a bernaise sauce, which was an excellent accompaniment.
Eva eschewed a starter, and went for the spaghetti carbonara. This was superb, it consisted of a large bowl of pasta and carbonara sauce with a very generous amount of bacon. Atop of the dish was a raw egg yolk in a shell, which added extra richness. This was a very nice touch.
A truly excellent meal.
The meal, which included a bottle of Masi Serego and some coffees/liqueurs, came to 957SEK before tip.
Overall Opinion
A wonderful, friendly and cheerful restaurant which is definitely worth visiting; we will most certainly be coming back.
Rodolfino
Stora Nygatan 1
Stockholm
Sweden
Phone 08 411 84 97
Website www.rodolfino.lunchinfo.com
Overview
Eva and I visited Rodolfino a couple of weeks ago, this used to be an old haunt of ours in Stockholm that we used to regularly visit in the 1990's.
Rodolfino is a traditional Italian restaurant in the Gamla Stan (Old Town) of Stockholm, a popular area for tourists.
Ambience
Rodolfino is a charming, cheerful and traditional Italian restaurant; tables are laid with red and white chequered cloths each with a small table lamp with the same pattern.
The restaurant, in the summer, also offers outside seating.
Menu
The menu consists of an excellent range of pasta, meat and fish dishes including; snails, lasagne, cannelloni, pizza, spaghetti carbonara, soups, steaks and seafood.
Service
The service was very friendly and efficient, indeed it was nice to see that the same owners that we knew from our previous visits all those years ago are still running the place.
We were made to feel very welcome, as we always were in the past.
Food
I began with the lasagne, which was first class. It was hot and bubbling, with just the right amount of meat and pasta complemented by a smooth bechamel sauce.
I chose the sirloin steak for my main course, this was excellent and very tender; it was very nicely cooked, and contained the right amount of fat to ensure that it was succulent and juicy.
The steak was served with a very generous bowl of thin cut fries and a bernaise sauce, which was an excellent accompaniment.
Eva eschewed a starter, and went for the spaghetti carbonara. This was superb, it consisted of a large bowl of pasta and carbonara sauce with a very generous amount of bacon. Atop of the dish was a raw egg yolk in a shell, which added extra richness. This was a very nice touch.
A truly excellent meal.
The meal, which included a bottle of Masi Serego and some coffees/liqueurs, came to 957SEK before tip.
Overall Opinion
A wonderful, friendly and cheerful restaurant which is definitely worth visiting; we will most certainly be coming back.
Thursday, February 21, 2008
Paladar de Cuba
Restaurant
Paladar de Cuba
Tegnergatan 19
Stockholm
Sweden
Phone 08 21 22 52
Website www.paladar.se
Overview
Eva and I decided to try out Paladar de Cuba, a Cuban restaurant and bar, in Stockholm last week.
Paladar, in Cuba, is the colloquial Spanish name for a home-based restaurant (especially in Havana) restaurant run "off the radar" of the authorities.
Ambience
Paladar is a very welcoming and cosy establishment, a large number of wicker chairs are placed in the entrance and bar area, to the left of the bar is a good sized restaurant with cheerful wooden tables and chairs, which is well decorated with knickknacks, vegetation and curios.
In the days before the smoking ban was enforced, you could also smoke a fine Cuban cigar on the premises. Although they still have a magnificent selection of cigars in a man sized humidor, the law means that you now have to sit outside in the cold to smoke them.
However, the good news is that this ridiculous law does not apply to drinking; the Paladar has a most extensive and inviting selection of rum, which you can while away your evening with in the bar or in the restaurant.
The restaurant is very busy and popular (Che Guevara's daughter has dined there), you are advised to book.
Menu
The menu offered an excellent selection of Cuban cuisine including; peppers with cheese, crab, seafood, swordfish, steaks, lamb and young cockerel.
Service
The service was very friendly and efficient, the menu (unlike the website) was in English and the staff spoke English very well.
We were made to feel very welcome, and had a drink at the bar whilst our table was made ready for us.
Food
I began with the peppers and cheese, a most splendid starter. The red peppers (pimentos) had been roasted to perfection in olive oil (they were not out of a jar), and were served with a marinade and cheese. A really nice flavour, and medley of tastes.
Eva started with the scampi, which was served in a piquant spicy chilli and garlic white wine sauce. Absolutely superb, the scampi were plump and unctuous, and the sauce had a presence which did not overpower the scampi.
We both chose the young cockerel for our main course. This dish (per person) consisted of two large breasts of cockerel and a cockerel leg served with green rice, avocado salsa and a paprika source.
A fine main course, the cockerel was perfectly cooked and very succulent. The rice was light and fluffy, and the dish was well complemented by the sauce and salsa.
Perfect!
The meal, which included a bottle of good bottle of Spanish white and two very large rums and a rum coffee, came to an amount that I cannot remember; as in the rum fuelled haze of the evening I seem to have misplaced my bill.
Overall Opinion
A superb restaurant, which is well worth visiting.
Paladar de Cuba
Tegnergatan 19
Stockholm
Sweden
Phone 08 21 22 52
Website www.paladar.se
Overview
Eva and I decided to try out Paladar de Cuba, a Cuban restaurant and bar, in Stockholm last week.
Paladar, in Cuba, is the colloquial Spanish name for a home-based restaurant (especially in Havana) restaurant run "off the radar" of the authorities.
Ambience
Paladar is a very welcoming and cosy establishment, a large number of wicker chairs are placed in the entrance and bar area, to the left of the bar is a good sized restaurant with cheerful wooden tables and chairs, which is well decorated with knickknacks, vegetation and curios.
In the days before the smoking ban was enforced, you could also smoke a fine Cuban cigar on the premises. Although they still have a magnificent selection of cigars in a man sized humidor, the law means that you now have to sit outside in the cold to smoke them.
However, the good news is that this ridiculous law does not apply to drinking; the Paladar has a most extensive and inviting selection of rum, which you can while away your evening with in the bar or in the restaurant.
The restaurant is very busy and popular (Che Guevara's daughter has dined there), you are advised to book.
Menu
The menu offered an excellent selection of Cuban cuisine including; peppers with cheese, crab, seafood, swordfish, steaks, lamb and young cockerel.
Service
The service was very friendly and efficient, the menu (unlike the website) was in English and the staff spoke English very well.
We were made to feel very welcome, and had a drink at the bar whilst our table was made ready for us.
Food
I began with the peppers and cheese, a most splendid starter. The red peppers (pimentos) had been roasted to perfection in olive oil (they were not out of a jar), and were served with a marinade and cheese. A really nice flavour, and medley of tastes.
Eva started with the scampi, which was served in a piquant spicy chilli and garlic white wine sauce. Absolutely superb, the scampi were plump and unctuous, and the sauce had a presence which did not overpower the scampi.
We both chose the young cockerel for our main course. This dish (per person) consisted of two large breasts of cockerel and a cockerel leg served with green rice, avocado salsa and a paprika source.
A fine main course, the cockerel was perfectly cooked and very succulent. The rice was light and fluffy, and the dish was well complemented by the sauce and salsa.
Perfect!
The meal, which included a bottle of good bottle of Spanish white and two very large rums and a rum coffee, came to an amount that I cannot remember; as in the rum fuelled haze of the evening I seem to have misplaced my bill.
Overall Opinion
A superb restaurant, which is well worth visiting.
Wednesday, February 20, 2008
Capri Revisited
Capri Revisited
Eva and I revisited Ristorante Capri last Thursday, and were sad to see that the menu has been changed.
Gone are the lasagne and pollo diavola, my personal favourites!
I have to say, speaking from an entirely prejudiced perspective, my saltimbocca was no way near as enjoyable as pollo diavola.
Plus ca change!
Eva and I revisited Ristorante Capri last Thursday, and were sad to see that the menu has been changed.
Gone are the lasagne and pollo diavola, my personal favourites!
I have to say, speaking from an entirely prejudiced perspective, my saltimbocca was no way near as enjoyable as pollo diavola.
Plus ca change!
Monday, February 18, 2008
Boiled Pig's Leg
Boiled Pig's Leg
My compliments to Tennstopet in Stockholm which served myself and Eva with two excellent boiled pig's legs - Fläsklägg med Rotmos - (accompanied by mashed potatoes and mashed swede) yesterday for lunch, in their rather cosy and charming bar.
We are very happy to recommend both the main restaurant and bar for good food, good service and an excellent ambience.
My compliments to Tennstopet in Stockholm which served myself and Eva with two excellent boiled pig's legs - Fläsklägg med Rotmos - (accompanied by mashed potatoes and mashed swede) yesterday for lunch, in their rather cosy and charming bar.
We are very happy to recommend both the main restaurant and bar for good food, good service and an excellent ambience.
Monday, February 11, 2008
More Money Than Sense
More Money Than Sense
It is a sad fact of life that there are people on this planet with more money than sense, who are prepared to pay absurd prices for wine and food.
Staff at Zafferano in Knightsbridge were needless to say salivating in anticipation, when one of their customers ordered a bottle of Petrus 1961 (modestly priced at £18K a bottle).
Needless to say, things didn't quite go according to plan when the wine was uncorked. The customer sent it back, stating that it was a fake.
Enzo Cassini, the general manager, tested it and announced it undrinkable and mouldy.
However, Zafferano had the last laugh, the customer then ordered a bottle of Mouton Rothschild 1945 for £20K.
There is no way that wine is worth such a high price, no matter where it comes from.
There must be better things to do with your money?
It is a sad fact of life that there are people on this planet with more money than sense, who are prepared to pay absurd prices for wine and food.
Staff at Zafferano in Knightsbridge were needless to say salivating in anticipation, when one of their customers ordered a bottle of Petrus 1961 (modestly priced at £18K a bottle).
Needless to say, things didn't quite go according to plan when the wine was uncorked. The customer sent it back, stating that it was a fake.
Enzo Cassini, the general manager, tested it and announced it undrinkable and mouldy.
However, Zafferano had the last laugh, the customer then ordered a bottle of Mouton Rothschild 1945 for £20K.
There is no way that wine is worth such a high price, no matter where it comes from.
There must be better things to do with your money?
Wednesday, February 06, 2008
New Covent Garden Open Day
New Covent Garden Open Day
Farmers and growers from across the UK are today attending an open day, Meet-the-Supplier and Share-to-Supply conference, at New Covent Garden.
It is aimed at closing the gap between producers, farmers and growers and the wholesale market.
Local producers, wholesalers and distributors will let local chefs and buyers taste their wares. Producers will enjoy a tour around the market to see how everything works, and then present their local seasonal ingredients at "Meet-the-Supplier".
Farmers and growers from across the UK are today attending an open day, Meet-the-Supplier and Share-to-Supply conference, at New Covent Garden.
It is aimed at closing the gap between producers, farmers and growers and the wholesale market.
Local producers, wholesalers and distributors will let local chefs and buyers taste their wares. Producers will enjoy a tour around the market to see how everything works, and then present their local seasonal ingredients at "Meet-the-Supplier".
Monday, February 04, 2008
Dangerous Dumplings
Dangerous Dumplings
The recent bout of food poisoning caused by contaminated Chinese made frozen dumplings, imported into Japan, has damaged Sino Japanese relations.
A pesticide called methamidophos was found in the dumplings made by Tian Yang Food.
The Japanese government are to send a team of officials and experts to China to investigate the case.
Japanese Chief Cabinet Secretary, Nobutaka Machimura, said that the four-member team will be dispatched to conduct on-the-spot inspection of the factory and exchange views with officials of the Chinese government.
It is not yet clear whether the food products were contaminated during the production and transportation process in China. However, small holes have been found in some of the packages.
Several hundred people throughout Japan have reported discomfort due, allegedly to having Chinese food in the last few days. However, the number of people confirmed by the Japanese government as suffering from eating the poisoned dumpling remains at 10.
The recent bout of food poisoning caused by contaminated Chinese made frozen dumplings, imported into Japan, has damaged Sino Japanese relations.
A pesticide called methamidophos was found in the dumplings made by Tian Yang Food.
The Japanese government are to send a team of officials and experts to China to investigate the case.
Japanese Chief Cabinet Secretary, Nobutaka Machimura, said that the four-member team will be dispatched to conduct on-the-spot inspection of the factory and exchange views with officials of the Chinese government.
It is not yet clear whether the food products were contaminated during the production and transportation process in China. However, small holes have been found in some of the packages.
Several hundred people throughout Japan have reported discomfort due, allegedly to having Chinese food in the last few days. However, the number of people confirmed by the Japanese government as suffering from eating the poisoned dumpling remains at 10.
Wednesday, January 30, 2008
Restaurant Baerlin
Restaurant Baerlin
Those of you passing through Seoul, with a penchant for hearty German food, should pop into Restaurant Baerlin (baerlin is German for "little bear").
It has been given an enthusiastic thumbs up by a good friend and colleague.
Those of you passing through Seoul, with a penchant for hearty German food, should pop into Restaurant Baerlin (baerlin is German for "little bear").
It has been given an enthusiastic thumbs up by a good friend and colleague.
Thursday, January 24, 2008
Cookery Lessons
Cookery Lessons
I am very pleased to see that cooking lessons are going to be made compulsory in schools.
However, I would note that when I was a child I was taught to cook by my parents not by my school.
I would also like to ask how all schools will manage to teach cooking, given that many of them don't have kitchens?
I am very pleased to see that cooking lessons are going to be made compulsory in schools.
However, I would note that when I was a child I was taught to cook by my parents not by my school.
I would also like to ask how all schools will manage to teach cooking, given that many of them don't have kitchens?
Wednesday, January 23, 2008
Traffic Lights
Traffic Lights
The government is going to push food firms into adopting a single system of nutritional labelling. Currently there are three different systems being used for products in the UK.
Around 20,000 food and drink items carry one system that shows guideline daily amounts of key nutrients, but which doesn't show the traffic light colour-coding system recommended by the Food Standards Agency (FSA).
The Food Standards Agency (FSA) wants red, amber and green colours on all products to indicate the levels of fat, salt and sugar contained in processed foods.
Eight retailers, 16 manufacturers and four service providers are using this system.
The third system uses a mixture of guideline daily amounts and traffic light colours.
Health Secretary, Alan Johnson, will announce the need for a "single, simple and effective approach to food labelling used by the whole food industry".
The government is going to push food firms into adopting a single system of nutritional labelling. Currently there are three different systems being used for products in the UK.
Around 20,000 food and drink items carry one system that shows guideline daily amounts of key nutrients, but which doesn't show the traffic light colour-coding system recommended by the Food Standards Agency (FSA).
The Food Standards Agency (FSA) wants red, amber and green colours on all products to indicate the levels of fat, salt and sugar contained in processed foods.
Eight retailers, 16 manufacturers and four service providers are using this system.
The third system uses a mixture of guideline daily amounts and traffic light colours.
Health Secretary, Alan Johnson, will announce the need for a "single, simple and effective approach to food labelling used by the whole food industry".
Thursday, January 17, 2008
Egg On Jamie's Face
Egg On Jamie's Face
Celebrity chef, anti battery farm campaigner and spokesman for Sainsburys' Jamie Oliver got egg on his face the other day when it was revealed that his showcase restaurant in Cornwall (15) was serving battery farm eggs.
Jamie said that "heads would roll".
Celebrity chef, anti battery farm campaigner and spokesman for Sainsburys' Jamie Oliver got egg on his face the other day when it was revealed that his showcase restaurant in Cornwall (15) was serving battery farm eggs.
Jamie said that "heads would roll".
Tuesday, January 15, 2008
The Hofbrauhaus
The Hofbrauhaus
Those of you with a yearning for German food, and an oompah band, who happen to find themselves in Seoul; should pop into The Hofbrauhaus.
I am advised by a good friend and colleague that it is an excellent establishment.
However, quite what their motto
"Hofbrauhaus Seoul is best of sweet pension
We'll see what we can do."
means is anyone's guess!
Those of you with a yearning for German food, and an oompah band, who happen to find themselves in Seoul; should pop into The Hofbrauhaus.
I am advised by a good friend and colleague that it is an excellent establishment.
However, quite what their motto
"Hofbrauhaus Seoul is best of sweet pension
We'll see what we can do."
means is anyone's guess!
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