tag:blogger.com,1999:blog-59201598940830262802024-03-14T06:17:56.416+00:00o cozinheiro este algarveCulinary ramblings of a mischievous cook. Recipes,pictures,diary entries and all things foodie.Follow a journey of life in the east Algarve, Portugal...o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.comBlogger1483125tag:blogger.com,1999:blog-5920159894083026280.post-24826966543020010482024-02-14T15:30:00.001+00:002024-02-14T15:48:46.848+00:00"Not Le Caprice"Perhaps the most anticipated opening of 2024? A historically important restaurant Le Caprice (Or Something Like It) is to return." Not Le Caprice " is about to open and will be called The Arlington after the street it's located on, just behind The Ritz.A little primer for anyone who’s taking in a lot of new information here.Le Caprice was originally opened by Mario Gallati in 1947 at 20o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-27931163148925790672024-02-05T17:30:00.001+00:002024-02-05T17:57:32.001+00:00Tuscany on ThamesIt has been called Tuscany on the Thames....This iconic Italian restaurant in London, fired up its stoves and opened its doors in 1987 as a lunch canteen for the architects upstairs.37 years in business is quite an achievement, when the UK hospitality sector declines at its fastest pace since lockdown.Hospitality businesses across the UK are facing record breaking food price inflation,o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-56804737112571065372024-01-12T12:00:00.001+00:002024-01-12T12:02:57.019+00:00Rooting for the parsnipParsnip Tarte TatinI’m rooting for the parsnip... The origins of my parsnip infatuation dates back years ago when my mother made me Parsnips Molly Parkin.Autumn arrived quickly last year – the summer temperatures plummeted almost overnight, and, before I knew it, I was sneezing through my autumnal allergies.It´s strange, I go nine months of the year without thinking about a parsnip, and then wheno cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-57458051550076141582023-12-06T16:00:00.001+00:002023-12-06T16:02:45.201+00:00Breaking with tradition. Carribean Black rum cakeI had a wealth of online photos to guide me ... photo:@ alicaspepperpot.comChristmas is coming and this old goose is getting fat.Whether using Grandmother´s, mother´s or somebody else's recipe, it´s never tw'early to think about making the Christmas cake. My o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-82403005108721114252023-11-13T14:30:00.001+00:002023-11-13T14:44:04.333+00:00The 3 Delicias of the AlgarveWhile waiting for her flight in Faro airport, on her return trip home from the Algarve, our award winning and much loved grande dame of Guardian Feast @felicitycloake bypassed the traditional pastel de nata for the rather intriguing Bolo misto do Algarve, which the lady behind the counter informed her was almondy and very sweet. As there was a nut allergy on the plane she had to hold her o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-14666987215226218432023-11-07T15:30:00.001+00:002023-11-07T15:36:33.338+00:00Creole ÉtoufféeA bit out of my comfort zone here.Neither Cajun or Creole cuisines are in my repertoire.New Orleans charm stems from many sources, but most importantly, its cultural diversity. Since its beginnings, the city has embraced the heritage of others, from the French, Spanish, English and Irish, to the African, Latin American and Carribean people. Creole cuisine is an incredible melting pot of o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-59842148310990007002023-10-23T11:30:00.001+01:002023-10-23T11:44:59.838+01:00My Life Courting Food HallsHarrods food hall as I fondly rememberer itSince a small boy I have been romantically involved with food halls. I always had a big crush on them. What exactly are food halls? Often they are an important part of a department store.They’re more than food courts in shopping malls. Inside there can often be restaurants; specialty purveyors, producers and artisans selling from small footprint stalls o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-87520301070749476112023-10-19T17:30:00.001+01:002023-10-19T17:43:44.036+01:00Shuffle off to BuffaloSticky, crispy, spicy and sweet...Buffalo cauliflower wingsIn the last couple of years, buffalo cauliflower wings, a plant-based spin on buffalo chicken wings, have become a classic.The all american game day snack has become a global game changer.Coming late to the game, I first encountered these @ojardim_srlisboa a few weeks ago.We could not stop ourselves from ordering plate after plate.Even o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-87355569356585549072023-10-01T14:00:00.001+01:002023-10-01T14:18:31.863+01:00Its been a while...bear withIn touch with the past but looking to the future.....I imagine you friends /followers are wondering why my posts are getting few and far between on here.The truth is the majority of my food posts are now on instagram.If you are a blogger it only becomes worthwhile if you get feedback and a positive response from your readers.In the past 14 years of writing this blog the response has been o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com4tag:blogger.com,1999:blog-5920159894083026280.post-4361429196248963772023-08-05T18:00:00.001+01:002023-08-05T18:01:34.004+01:00Quintessential summer jam Jammin´......This has to be the quickest and healthiest jam on the planet.Even if you have never made jam or think its beyond your culinary comfort zone, this is a real cheats version and anyone can do it.Trust me.There is no need for thermometers or worrying about whether it has reached setting point.Chia seeds are used in place of sugar and or pectin as the setting agent and to thicken the o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-84571272241529376252023-06-11T16:30:00.001+01:002023-06-11T16:30:09.532+01:00Hop shoots are the new asparagus.Hop shoots are the green tips of the hop plant,which are harvested from the parts of the plant that won´t go on to produce the flowers (hop cones) that brewers use in creating beer.They are notoriously the world`s most expensive vegetable."Seems an awful waste, seems a downright shame...""I mean, with the price of hops beingWhat it is,When you get it,If you get it.."Hop shoots are notoriously o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-50095128461431901892023-05-23T18:00:00.001+01:002023-05-23T18:19:34.163+01:00The man who ate too muchJamesBeard“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”James Beard (1903-1985)When one was a child people used to say to you,"you are not old enough to remember..."You in most instances, wouldn´t have the vaguest notion of who or what they were referring to. When you get to my age history repeats itselfo cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-59509197154690484932023-05-20T17:30:00.001+01:002023-05-20T17:53:04.512+01:00Forgotten soups VichysoisseVichysoisse of pear and cabrales cheese, recipe belowLégumes oubliés or forgotten vegetables, is a term coined by French chefs and gardeners to champion those vegetables left behind by the modern world that are often ugly or hard to grow: think gnarly root vegetables and the likes of jerusalem artichokes, salsify and cardoons. But the term forgotten veg also covers those o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com1tag:blogger.com,1999:blog-5920159894083026280.post-32409993921031487632023-05-04T17:30:00.001+01:002023-05-04T17:37:12.423+01:00How pickle and chilli came to be piccalilliA common pairing of corned beef and piccalilli in a bapPiccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices.It has a very distinct look due to its slightly spicy, tangy mustard sauce.This is a recipe that grandmothers have made for many years.Perhaps due to its international influences and many variations in o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-72613311202774720192023-04-21T14:00:00.001+01:002023-04-21T14:00:11.257+01:00Is ketchup just a posh way of saying brown sauce?I watched the Great British Menu with great interest recently. This year, the theme was to celebrate Paddington Bear's 65th birthday. The chefs took their inspiration from the best of British animation and illustration when creating their dishes, and presented dishes inspired by references from cartoons to video games.I was particularly enamoured by the food that was delivered on the Central o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-86590007747751004502023-04-15T14:30:00.001+01:002023-04-15T14:49:27.701+01:00Bifana In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Bifanas are made from thinly pounded slices of pork marinated in white wine, paprika, garlic, bay leaf and vinegar. It’s a simple dish, an unadorned dish. They’re such a casual meal, they’re often eaten while standing at bifana “palaces,” elbow on counter, a cold beer at the readyo cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-38170513478622483982023-04-02T17:30:00.001+01:002023-04-02T17:30:38.154+01:00Back to (box) basics.Cooking from the back of the box.
Have you ever found yourself buying something just for the recipe on the back of the pack? or how many times have you picked up casual ingredients, a box of pasta, a can of beans and ignored the recipe on the back? I can tell you, flatly, that I have done this hundreds of times, convinced that the cooking advice proffered was too pedestrian for my sophisticated tastes. As I pondered during &o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-83493750334290539222023-03-11T16:30:00.001+00:002023-03-11T16:45:13.770+00:00Adventures at 7 elevenIn the UK, the convenience store chain 7 Eleven opened its doors in 1985 and operated there until 1997. I have fond memories of popping out late at night to the 7 Eleven to get chocolate, crisps and snacks.On offer at 7 Eleven were grab and go bites, a range of beverages, and if I remember correctly both hot and cold, plus fags and mags. You could even purchase arotisserie chicken, which o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-74754154819370561702023-02-25T18:00:00.001+00:002023-02-25T18:23:26.998+00:00Do you 'nduja or sobrassada?Animal or vegetable which is which? answer belowI say sobrassada, some might say 'nduja ( pronounced en-DOO-ya).So is 'nduja sobrassada? Absolutely not. 'Nduja and sobrasada are similar products in terms of texture, but their heritage and flavour profiles are different, with 'nduja hailing from Italy, and sobrasada from the Balearics.What is unquestionable is that 'nduja is the "o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-9232379066131445932023-02-23T14:00:00.001+00:002023-02-23T14:01:36.863+00:00Finally found focacciaDon't we all love a pressed sandwich?This small batch loaf pan focaccia recipe is perfect for when you want focaccia but don't want a huge tray bake to satisfy that craving. It's the perfect size bread recipe for if you're single or live alone and are cooking only for yourself, or if you're cooking for you and just one other person.They are very easy to make, and the only limit to the kinds o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-66557099932814526402023-02-21T17:30:00.001+00:002023-02-21T17:30:08.820+00:00Pearl barley risottoOne of the most pressing issues of the moment is food poverty. Recent research estimates that over five million people in the UK alone are struggling to feed themselves properly and eat nutritiously.Daily food budgets in households can be less than many of us would spend on a cappuccino, €1.50 on average.People are finding it hard to make ends meet. Food prices have risen by 25% in the last o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-80643659143764052022023-02-05T17:30:00.002+00:002023-02-05T17:30:06.056+00:00Curry lovePersonally, I have no problem with brown food; some of the most intense, strident dishes I have ever eaten have been brown. In cooking, caramelisation is your friend and caramel is brown. My much documented love of brown food was proven in this Macanese Portuguese-Inspired Chicken Curry, which combines elements of fish sauce, coconut milk, turmeric, and paprika to pay homage to the culinary o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-35206384605754075742023-01-23T12:30:00.001+00:002023-01-23T12:43:35.101+00:00Have the stars have begun to lose their lustre? Is "something rotten in the state of Denmark"? With the recent news that Noma in Copenhagen is closing, is it perhaps a signal that all is not well in the realm of Michelin Star restaurants? Being awarded a Michelin star was once the ultimate culinary accolade, a reward for the punishing hours and dedication to detail that helped usher chefs into the upper echelons of their industry o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-65291812936793398452023-01-11T19:00:00.002+00:002023-01-11T19:13:29.960+00:00Fear of fat. dont blame butter but embrace it!
Butter has to be one of my favourite ingredients. It´s asolutely delicious and so versatile, the cornerstone of all good cooking. It´s the greatest cooking secret of all time, butter! I make no apology for confessing my love of salted butter. Butter on its own is a work of art, but put it in a butter dish and you might just as well put it in the Louvre. In recent years, the world’s finest chefs o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0tag:blogger.com,1999:blog-5920159894083026280.post-5088414007824947912022-12-30T15:30:00.001+00:002022-12-30T15:41:26.541+00:00Potted shrimps "A smooth yellow cork of clarified butter is an attractive sight and boasts a smooth texture and silky flavour"Potted Shrimps are a real treat, showing off a wonderful British delicacy to perfection. Perfect for picnics, cold collations, jubilee teas and celebratory dinners. The dish takes its name from a traditional dish, often enjoyed by the seaside, which features small o cozinheiro este algarvehttp://www.blogger.com/profile/17611828658246967972noreply@blogger.com0