Recent Posts

Golden Gazpacho with Melon

Baked Aubergines stuffed with Mushrooms

Avocado Dip

Seven Sisters Cliffs. From Seven Sisters Country Park to Birling Gap

Watermelon Lemonade

Homemade Ice Cream Cones

Sunny Ratatouille

The Isle of Wight. Compton Bay, Shanklin Chine and Beach, The Garlic Farm

Summer Galettes

Pita Bread

Roast Vegetables Tarte Tatin

Rough Puff Pastry

Soft Flatbread

White Soft Bread

Wild Blueberry Ice Cream

Mexican Spicy Mini Chicken Wings

Danish Crisp Bread

Spooky Black Chickpea Hummus

Smoked Trout Pate

Polly Eats London For International Women in London: Celebration of the Chinese New Year

Polly Eats London at Laurence Pidgeon Design: Korean Food

Hot Cross Buns

Whole-Egg Homemade Mayonnaise

Homemade Mayonnaise

Polly Eats London at the Great British Bake-Off: An Extra Slice

Polish Plum Cake

Polly Eats London at Liberté Chérie

Pickled Herring Fillets

We are obsessed with herring in myriad forms. Pickled in vinegar or with onion in oil, creamed, fried, it’s served as a cold appetizer or a side dish at any time of year but especially at holiday times like Christmas Eve. This pickled herring should be prepared at least 5 days in advance as the fish needs time to develop its flavour and absorb the aromas of spices. The pickled herring can be served straight from the jar with pickled onions on rye bread, with various sauces and used as the main ingredient of cold salads. Find the recipe here…

Cream of Mushroom Soup (Potage Velouté Aux Champignons)

This is a pleasantly filling winter soup, very fragrant, rich and comforting. Perfect for grand occasions and as the main course for a Sunday supper. This recipe calls for Chestnut Mushrooms; however, Button, Portobello or Closed up mushrooms will also do the trick. Although the soup is called “cream of mushroom”, it’s neither heavy nor thick but has deep buttery and mushroomy flavour. Unlike most of the French soups I made, it doesn’t contain cream. Serve with croutons and sprinkle with chopped parsley, if you like. Find the recipe here…

Roasted Peppers Semi-Confit

Pepper semi-confit is exceptionally versatile in the kitchen. It can be used as a topping for toast and as crostini spread, in sandwiches, omelettes, pasta sauces, tarts and quiche. It’s great over grilled fish and with roasted meat or potatoes. Pepper semi-confit is sweet and very aromatic because the olive oil used for this condiment is infused with thyme and garlic. Confit should be refrigerated before serving and can be kept in the frige for 2 weeks. Find the recipe here….

Quick Pickled Cucumber

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…