Rhubarb, Rhubarb!

So excited that I have been able to harvest my own rhubarb ... So what to do? At the moment slowly simmering into  pink silkyness...however looking forward to draining the syrup off, to make Hugh F-W's Rhubarb Bellini...

Catch up....my exploits into recipe development this month

R&D

This interesting article regarding R&D ( a report by CIAA) provoked the ongoing notion about the importance of maintaining an R&D programme throughout a economic downturn.

The link here shows the topline headline Pleasure

The focus needs to meet the requirements of the customer - Pleasure and health are odd bedfellows - but there are aways opportunities for product engineering, focus on quality or ironing out those niggling production hiccups which occur pre and post launch.

Chatty Girly Lunch

What you need....

8 rashers pancetta

2 eggs

1 bunch, approx 8 spears asparagus, trimmed

2 slices seeded wholemeal bread & butter

Freshly ground black pepper & salt

 What to do...

This takes a bit of coordination to time everything, so it all is ready at the same time – the cooked pancetta can be kept warm, but poached eggs won’t wait...so time accordingly!

Cook the asparagus in salted boiling water for 6-8 minutes, then drain well. Grill or bake the pancetta until crispy, guideline- 3 to 4 minutes under high heat. 

Poach the eggs in simmering water for 3 to 4 minutes. 

Toast the bread, and spread with butter.

Assemble, season and enjoy for a treat lunch with a good friend

Dippy egg with English asparagus - served with bread & butter

1 bunch English asparagus, trimmed (retain the trimmings – that’s for tomorrow)                                                                                                                                                                 2 eggs
Salt & Freshly ground black pepper

To serve...Seeded wholemeal bread and butter

 Serves 2 as a starter or very light lunch

How to....                                                                                                                                          

Simply cook the asparagus in salted boiling water for 3-4 minutes until tender, drain well.   Simmer the eggs in a separate pan for 3-5 minutes, drain, cut off top, season, and nestle into the bread & butter

To serve....                                                                                                                                                            Dip asparagus into the boiled egg and enjoy, or cut the asparagus and bread into bite sized pieces and dip in the egg – for an indulgent treat – why not try parmesan shavings too

My lunch......I'm getting inspired

I'm researching, and cooking and enjoying the sunshine.
I had salmon in the freezer, I am getting inspiration for sea fish recipes and was just seeing what went with what. This looked so yummy whilst I was eating the garden, I photographed it!

Salmon fillet, pan fried with spring vegetables - Garnished with grated Parmesan and a dollop of mayonnaise....Gorgeous!