Kitchen Saucery

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Kitchen Saucery - Putting the Magic into Food. Easy to follow recipes , lots of images & each dish has an added Magic Ingredient. Talk about HIGH tea!

The Added Extra Ingredient
First and foremost, I have always been a cook. It is my sanctuary and my creative outlet. It's a little like painting: serene, experimental and aesthetic - only in this case you get to have your still-life and eat it too! I adore cooking for my loved ones and to nurture them with good food. For each dish I create, I like to add that special extra ingredient that elevates

a meal from simple to extraordinary. For many years as an International Flight Attendant I demonstrated my passion for food by cooking on board. I baked cakes or scones from scratch for the crew (and a few lucky passengers) at 35,000 feet. The comfort of good old-fashioned food when you are far from home was certainly appreciated. On my travels around the globe I have eaten many types of cuisine and embraced the flavours and styles that other cultures have to share. Inspired by our rich food and cooking history, I imbue my cooking style with a glorious personal brand of food magic. As a cook I feel I am feeding the soul and heart as much as the stomach when I create meals. Love and magic are the foundation of all of my recipes and all that emanates from my kitchen. The alchemy of food is always uppermost in my mind. Mixing and blending and adding this and that, trying new combinations - cooking truly is my creative outlet. So each of the recipes that I post on my blog http://www.kitchensaucery.blogspot.co.uk/
will include an added extra
Magic Ingredient - my own Kitchen Saucery.

02/09/2024

Deliriously happy to have found and foraged Cleavers (aka Sticky Willie) on our little walk today. Rushed home with it to make a spring tonic.

22/08/2024

Using the foraged Cumquats from our family’s garden (thank you)to make Cumquat Marmalade. Mmmm

19/08/2024

First use of the Kumquats we foraged from our the garden of our family in Bilpin.
A large jar of seething kumquats to make a liqueur.

15/06/2024

I just love cooking quiches .
Todays lunch for our visitor - a gluten-free asparagus and three cheese offering

10/06/2024

Two ingredient Buckwheat Bread. Easy to make, gluten-free, healthy and delicious.

10/06/2024

I dislike waste so this evening I used up all that almond meal leftover from my almond milk makings.
A big batch of g-f chocolate amaretti to show for my efforts.

08/06/2024

I can’t believe it’s taken me all these years to make my own almond milk. It’s so easy to make with none of the many additives included in all the offerings in the supermarkets.

24/12/2023

Well that’s the Christmas Ham glazed and ready

12/08/2023

With our continuing glut of galloping courgettes I’m doing variations on the courgette theme every day. This morning it’s courgette and feta fritters for brunch.

20/05/2023

Using kilos of harvested rhubarb brought into The Kitchen Saucery kitchen by my husband I made a batch of Rhubarb and Ginger Jam to keep us and our guests going over the summer.

20/05/2023

So much Tarragon growing in my garden I’m flat out using it - today I made a batch of Tarragon & (toasted) Pistachio Pesto (one of my better efforts pesto-wise , even if I say so myself)

20/05/2023

16/05/2023

This afternoon I foraged 235 nettle tops and was excited to try a recipe I’d discovered for a nettle and lemon cake - it’s delicious ! (And Very Green)

16/05/2023

A labour of love - the beginnings of our mixed homegrown 12 herb salad comprising : Sorrel, Tashkent Mint, Curly Parsley, Golden Oregano, Marjoram, Broadleaf Thyme, Common Thyme, Rosemary, Lemon Balm, Summer Savoury, White Curry, Tarragon.

19/04/2023

Some of those 700 dandelions seething away to make Dandelion liqueur.

19/04/2023

Foraging Dandelions

19/04/2023

Foraging Dandelions .

08/04/2023

Dandelion syrup 2023.
Nectar of the gods.

07/04/2023

Climbing up on Solsbury Hill 🎶 for a fabulous Dandelion forage on a sunny spring afternoon.
303 Dandelions later I’m heading home, after a lie down on the grass, to make Dandelion Syrup.

05/04/2023

From Kitchen Saucery - a batch of Wild Garlic Pesto.

05/04/2023

Revisiting a favourite hedgerow a mile or so from home for a spot of Wild Garlic foraging.

18/03/2023

Leftover onions from Our veggie patch last year made a goodly unctuous batch of Red Onion Marmalade (with a hefty amount of Red Wine). Delicious on a cheese or charcuterie board.

21/02/2023

Shrove Tuesday aka Pancake day - obligatory buckwheat galettes with ham, cheese and egg for supper tonight.

07/02/2023

First forage of the year. One of my favourites - very early Cleavers (aka Sticky Willie) to make a cleansing spring tonic.

15/01/2023

Channelling my inner Alchemist - grinding fragrant spices to make Ras El Hanout (Top shelf spices)

25/12/2022

Mandarin and peach gluten-free trifle for our Christmas celebrations

15/12/2022

A batch of shortcrust gluten free Christmas mince pies (with 2 year old grandmas recipe mince)

28/11/2022

Love my Fire Cider so I made a double batch over the weekend to get us through the winter.
Fire cider is an herbal tonic said to increase immunity, help with digestion, and warm you up on a cold day.

26/11/2022

First batches this season of my Chocolate Rum Balls (heavily infused with rum)- regular and gluten free

20/11/2022

Well that’s the 2022 Christmas cake baked- let the feeding with brandy commence

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http://kitchensaucery.blogspot.co.uk/

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