Saturday, June 30, 2007

Raw Herring

This is the season when the fleets come in with the new herring, succulent and fragrant.
Traditionally it is eaten raw. Iconoclasts dip it in chopped raw onions, but the real connoisseur consumes it neat, with a glass of ice cold Jenever.
The other day I served it as an appetiser on a bed of rucola, decked with raw onions and a wedge of lemon.
Not the purist's fashion, but delicious!

Monday, June 25, 2007


Blogonomy: hegonomy of the blog.
The most hated word of internet lingo.
Sorry, folks!

Friday, June 22, 2007

Broad Beans

Broad beans are absolutely delicious with juicy, succulent bone ham. A problem, when you try to avoid meat.
The other days I cooked the broad beans as usual, drained them, added crème fraîche and freshly grated parmesan. And the traditional herb, summer savory, of course, which is supposed to help digest the beans.
It was almost as good!