I am undertaking a bit of investigative journalism for you and selflessly submitted myself to the NHS (national health service) and to Ealing and Charing Cross hospitals in particular for solid under cover research.
All in all the experience is a lot better than what media makes us believe. That must be said.
I didn’t experience prolonged waiting for treatment or ambulances, no standing around in cold hallways or wards in disarray. All staff is friendly and helpful, even though some nurses need prompting at times. Don’t you think the dressing needs changing? Don’t you think you could give me some water give that you insist I drink lots of it? Things like that, but all in all good.
The food, however, is everything the media makes us believe. A healthy and balanced nutritious diet seems hard to come by, even if they manage to deliver a whole meal complete and as requested. More often than not, parts are missing. Maybe it is better that way.
New recipe invented, cooked, sampled and found delicious: a scrumptious goats’ cheese tarte with gremolata, beetroot and caramelized onions.
It’s even vegetarian!
Check it out! http://food.gauweiler.net/index.php/recipes/40-goats-cheese-tarte
At long last, the Tarte Flambé recipe is written up and posted on food.gauweiler.net.
All along with the not-so serious Tarte Flambé for Dummies booklet which I made some while ago for a friend.
- None. Zemanta draws a blank on this one :-)
Annabell, the beautifully waxy and ultimately flavoursome potatoes which be brought back from Neustadt in September are now officially gone. I just steamed the remainder for one last dish of Bratkartoffeln tonight, then it’ll be back to Elfe or Charlotte varieties. These aren’t bad, but they aren’t good either. They have the right consistency, but are lacking in the deep yellow colour, and in the rich flavour.
Hard times ahead.
(Picture shows Riesling grapes (I think). I didn’t have a nice picture of Annabell or a potato field, but at least the photos is taken in the right area.)
The garden has been very productive this year. We have many, many more raspberries, tomatoes, peas and beans than every before, plus all the herbs, several batches of leaf lettuce three mini-pomegranates and five olives. Only the courgettes were better in previous years.
We enjoyed some of the runner beans when they were green, young and tender. A good amount of those is still in the freezer. I harvested approximately 1/4 of the remaining beans today, after deciding to let them grow into real beans. The girlish colour-scheme aside they look marvellous, don’t they?
We also made Blackberry jam, Mango jam (with late Indian mangoes) and two batches of yummy Tomato Jam.
Not bad for a tiny suburban garden, methinks.
There’s no Golden Mango Season. Not this year, not where we live. In previous years, and for a few weeks only, the streets of London’s suburbia are lined with piles of boxes of the most delicious Golden Mango from countries like India, Pakistan, Afghanistan and Bangladesh.
I asked one of our local Afghani shopkeepers where the mangos were this year. He wasn’t sure but thought he heard rumours about bacteria or fungal infections preventing import into the European Union.
Even Google knows little, but I found this intersting commentary by Tahmima Anam in the New York Times, which sheds light on a number of things in relation to Golden Mangos, and their shortage. Apparently, the Golden Mangoes are rotting on the trucks and in the fields away after having been found sprayed with formalin, a strong solution of formaldehyde. According Wikipedia, the Bangladesh government issued a formalin control law in 2014.
Not sure how this applies to the mangoes of Pakistan and Afghanistan, but at least it explains the absence of Golden Mango from our streets to some extend. Maybe the Pakistani and Afghani are too busy fighting over beliefs or running for their lives.
Turns out that shipments of Indian mangoes (and other produce) are banned from import into Europe after fruit fly infection has been discovered.
Kippers ‘R’ Us today, with this lovely new Kippers Salad. A base from young potatoes, radishes and asparagus in a rouille dressing with boiled quail eggs and smoked oily fish. We used Kippers (Scottish smoked herring), but smoked Mackerel or similar smoked oily fish would also work.
The full recipe is here: Kippers Salad. Check it out.
Over 1400g of broad beans, after shelling. Pretty good for a tiny area, less than one meter square.
I’m mighty pleased with this harvest, especially after finishing removing each bean’s outer skin.
We enjoyed a summer vegetable garden soup with crispy grilled belly of pork yesterday.
Happy Christmas and happy holidays to everyone!
Curious readers may click here for a PDF version of our 2013 Christmas Menu. We find it funny that Nigel recommends a fish and seafood Christmas in this past Sunday’s Observer, but I assure you that our decision was taken much earlier.
You find recipes for most parts of this meal on our new food site (food.gauweiler.net). The scallops, the mackerel tarte, the parfaits.
Turns out there is only so much time in a day, so this blog is falling wayside a little. Not abandoned just yet, it’s still twitching now and then. Just in case anyone has been wondering what we’ve been up to in the world of vanity digital self-publishing, you might want to check out food.gauweiler.net, a new site of our favourite food, focussed on recipes and the missus’ related photos.
This week, I’ve been mostly eating squid which, I think, are really cuttlefish, also known as Calamari in Italy or, as it happens in our case, Kalamari in Croatia. We didn’t really plan to eat Kalamari every day, and some of our holiday party ate other fish or even meat dishes at times. However, all in all, I think the party ate Kalamari for supper in at least 75% of all cases.
First, it’s tradition in the family, and something that restores childhood memories.
Second, fresh grilled cuttlefish, served with plenty of garlic and a little parsley, is irresistibly delicious.
Third, when you think a change would be appropriate and one shouldn’t eat grilled Kalamari again, there’s always the fried variety (Kalamari fritti).
And finally, after having eaten fried kalamari on one day, there’s always the grilled variety for the following day…
This week, I’ve been mostly eating a couple of lunch-time quickies:
Thai-style fish cakes, juicy and hot, as a lunch quickie, made from left-over fish from the previous day.
A variety of curries, dosa and kufi ice cream at the London Mela 2014. Super-delicious.
Tomato Chutney Tart on puff pastry. Inspired by John Torode’s Tomato Tart, but made as a lunch-time quickie in an even quicker – an slightly simplified – version.
Fresh sourdough bread with a slow-baked, thyme-infused juicy piece of ham.