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Showing posts from March, 2011

'Skin Petals' by Illuminum featured in today's Daily Mail Femail

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Roullier White's Anemone Brooches, made by Parisian jeweller Francoise Montague, featured in yesterday's Metro

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World Exclusive: Becoming Nancy by Terry Ronald arrives instore

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World Exclusive: Becoming Nancy , the new novel by Terry Ronald, has arrived at Roullier White, two weeks ahead of publication date. Order your personalised signed copy here, £12.99, free postage and packing on your complete order when it includes a copy of this book.

Illuminum 'White Gardenia Petals' featured in City AM this morning

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Roullier White's Rabbit Jelly Mould featured in today's Metro

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Today's Special: Catch of the Day

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It is week three of our local shopping experiment and we are faring very well. I must confess I bought my fish fillets on Saturday as my local fishmonger F C Soper  - like most - is not open on Monday. Here is a simple and healthy way to cook fish fillets that I found in the South of France at Leucate, where fish is quite literally pulled from the sea and cooked. Leucate’s Rive Droite is a row of quay side, shack-type cafés which cook the day’s catch, my favourite is one that prepares whatever has been caught the same way every day. Huge bunches of herbs foraged from the garrigue; rosemary, thyme and lavender, are laid on a piece of foil, on which a prepared fish is placed, more herbs are added on top, the foil is sealed and the whole lot is baked in a hot oven for 10 to 20 minutes depending on the size of the fish.  As a rough guide allow 10 minutes per 2.5 cm of fish at the thickest part. The results are mouth watering and so healthy, as the fish gent

Mrs White's cleaning products featured in Ideal Homes May issue

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More Mrs White's cleaning products in Good Homes May issue

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Mrs White's Furniture Polish featured in the Daily Mail - great for spring cleaning

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Mrs White's 'Genius' Legs Eleven featured on The Leg Room

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Today's Special: Perfect-With-Pizza Salad

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If you are in the mood for a crunchy, robust American-style salad, as a change from limp leaves, then nothing can beat this delicious combination. It is so simple and quick, and is great as either a topping for jacket potatoes or as a mini-meal on its own. Come the summer it will be great for barbecues. We have added it to the menu of our Friday-Night-Friends-Over-Pizza-Nights. I use deli bought coleslaw - which I find that no matter where you buy it, they always use too much mayonnaise, this is a blessing in this case as you do not need to use any more dressing - but of course you can make your own. I tried to give it a fashionable hybrid name, but Coledorf sounds like a character from Harry Potter, so it goes by the rather unimaginative title of: Waldorf & Coleslaw Salad For four people you will need: 500 gm very good deli coleslaw or the ingredients to make the same 1 head of celery 2 apples Chopped walnuts Grated cheese optional Method: Whilst you

The Leg Room's Review of Mrs White's 'Genius' Legs Eleven

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The Leg Room

Today's Special: Teriyaki Salmon

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This simple recipe is ready in a flash, but you will need to wait a while for the fish to marinade, luckily you have some sake open. Teriyaki Salmon For two you will need: 2 salmon fillets, ask your fish monger to remove the skins or use your Nogent Trois Etoiles filleting knife . (Remember you need fillets not steaks). 3 tablespoons Japanese soy sauce 1 tablespoon sesame oil 2 tablespoons sake 500g spring greens Olive oil 1 glove grated garlic Dried chili Method: Mix the soy sauce, sesame oil and sake in a bowl.Place the salmon fillets in the marinade and allow to rest. Heat a GreenPan Fry Pan with a little olive oil. Fry the salmon for a few minutes on each side until crispy on either side but soft in the middle. Heat a GreenPan Stir Fry Pan with a little olive oil add the garlic, chili and greens and fry until wilted. Serve the greens onto two plates, top with the salmon. Transfer the marinade to the GreenPan Stir Fry Pan , heat through and pour over.

Mrs White's 'Legs Eleven' featured in The Sunday Times Travel Magazine, April 2011

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Mrs White's Legs Eleven Featured in The Sunday Times Travel Magazine, April 2011

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Today's Special: Sake Mushrooms

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This dish is all you need to liven up a simple grilled steak, chicken breast of fillet of fish. Sake Mushrooms You will need: 250 ml sake 1 ½  tablespoon soy sauce 1 tablespoon of rice wine vinegar 1 tablespoon of sugar Fresh grated ginger, a Roullier White, hard to come by, French style ginger grater is fabulous for this and all Asian influenced dishes. 1 choped clove of garlic 500 gm of sliced Portobello mushrooms 1 tablespoon of sesame oil Method: Heat the sake, soy sauce, rice wine vinegar, sugar, grated ginger and garlic in a GreenPan non stick milk pan and bring to the boil. Add the mushrooms and turn down to a simmer. Cook for 15 minutes over a mdium heat until the liguid is almost gone. Remove from the heat, stir in the sesame oil. Serve with meat or fish or on top of rice.

Todays' Special: Baked Camembert with Sun Dried Tomatoes & Pine Nuts

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This really is an easy supper to pick up on your way home.  You can easily remove the paper and bake your Camembert in the wooden box in which it came (keep an eye on it though as they have been known to ignite - top tip is to run it under the tap first) but it really is worth investing in some stoneware Camembert Bakers from Roullier White. Obviously they negate the risk of fire, but they also cook the Camembert evenly, more quickly and look rather fetching too. I always find a whole Camembert too much and too rich as a starter. So this makes a great snack if you are having friends over for a bottle of wine. Serve one per person and people will pick at it throughout the evening. The beauty is the lid can go back on and will will keep warmer and runny longer.  Serve with crusty hot bread and some peppery salad leaves.  Camembert with Sun Dried Tomatoes and Pine Nuts You will need: 175 gm round Camembert 1 Tablespoon finely chopped sun dried tomatoes in oil Some fresh flat l

Today's Special: Scallops with Spaghetti and Breadcrumbs

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This is the recipe for the lunch that Diane Seed cooked for us yesterday. I know it is Monday and not a good day to buy fish but I thought I should record this whilst it was fresh in my mind. In the poorer regions of Italy bread was often added to the pasta to bulk it out, or as an alternative to Parmesan or pecorino. The addition of some rustic breadcrumbs to this recipe really adds some delicious texture to this delicious recipe. Scallops with Spaghetti and Breadcrumbs You will need: Spaghetti Scallops Some stale Bread Olive oil Garlic Method: Heat some water for the pasta, bring to the boil, add the pasta and simmer. Heat some oil in a pan Using a slice of stale whole wheat bread make some rough, rustic breadcrumbs and fry in the oil until crispy. Set aside. Fry the garlic in olive oil for around 30 seconds then add the scallops and fry for a minute or so on both sides. Drain the pasta, retaining one cup of the pasta water and pour into the scallops and olive oil. Po

Mrs White's 'Steel Yourself' in today's Daily Mail feature on spring cleaning

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Roullier White's No.10 Downing Street door knocker featured in January's Total Politics

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Today's Special: Blue Cheese Quiche with Pear & Walnut

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My favourite summer salad is endive, pear, blue cheese and walnut. The flavours combine so perefctly I thiought they would make the perfect ingredients for a quiche. I was not wrong! I am afraid that this recipe breaks my cardinal rule and will probably mean you have to venture into a supermarket, but a quick in and out, for the frozen pastry. Blue Cheese Quiche with Pear and Walnut You will need: Shortcrust pastry 3 large eggs Some double cream Blue cheese A pear Chopped walnuts Salt and pepper Method: Blind bake the pastry in your 25 cm Maxwell and Williams traditional French style quiche dish . Beat the eggs with the cream and season. Slice the pear and lay on the baked pastry crust. Crumble over the blue cheese and the chopped walnuts. Pour over the egg mixture and bake for 35 minutes or until golden.

Today's Special: Salmon and Potato Salad with Apple & Onion

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Pop along to you local fishmonger (we are so lucky in Dulwich to have two fabulous ones: F C Soper  is just around the corner from me and I have been going there since I was a child, we are truly blessed to have such a great fish shop on our doorstep, and Moxons (who by the way make the best fish cakes ever)) and pick up some hot roast salmon. If you are lucky enough to be going to F C Soper make sure you buy a jar of their delicious mayonnaise as you will need it for this recipe. Salmon and Potato Salad with Apple & Onion You will need: Hot roast salmon Some cooked new potatoes (just rub them under the tap before boiling as all the goodness is under the skin) Some really good mayonnaise A diced onion A chopped apple Some chopped cherry tomatoes if you happen to have them in the fridge Some dill and / flat leaf parsley Method: Combine all of the above and enjoy. You might want to remember this tip and rub some stainless steel over your fingers to remove all traces

Mrs White's Clean Slate, All Natural Granite, Quartz & Slate Worktop Cleaner

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Mrs White’s Clean Slate, People, Pet & Planet Friendly Cleaner for Granite, Quartz & Slate Worktops Save £10 when you buy 3 bottles. Most commercial cleaners for kitchen worktops contain bleach or citric acid, both of which are damaging to porous mineral surfaces, causing discolouration and stripping the stone of its natural polished sheen. Leading eventually to corrosion. Help is at hand with Mrs White’s Clean Slate ; the brand, new ultra effective, completely safe, all natural, cleaning solution for your precious worktops. Because Mrs White uses only the finest natural ingredients your kitchen will smell amazing too. Mrs White’s Clean Slate is made with Murcott oil, a delicious honey tangerine. So keen are we that you try this wonderful new item that for a limited period we are offering our customers the chance to buy two and receive a further bottle free of charge. Just order two bottles at £10 each and we will automatically add another bottle to your order with

Telegraph March 13th 2011

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Todays Special: Spaghetti with Tuna & Rocket

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Whenever I pop into a local deli I am always so overwhelmed by all the fantastic colours and smells I immediately want to take everything home. I am easily beguiled by the beauty of an old fashioned label or a timeless tin. I am lucky that my magpie attention is drawn by the pretty packaging, the ambient goods, and not so much by the perishables. I can pop a packet of pasta in my bag, thereby fueling my fix, in the comfortable knowledge that my purchase will not be wasted. So like me you may have plenty of pasta in your pantry, the ideal rainy day food, if not then you are going to need a pack of spaghetti so pop along to your local independent food store and stock up. The following recipe was given to me by my friend the author and gourmet adventurer,   Diane Seed , whom I am very excited is coming to stay with us this weekend. I hope I do Diane justice as I prepare it from memory not from the page. It is so simple I don't think I ever wrote in down. Spaghetti with Tuna & Ro

Todays Special: Monkfish in Red Wine

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Having grown up in the seventies when every restaurant meal, and many more at home, were served up in some white sauce derivative I have a complete terror of all recipes which include the phrase; 'for the sauce.'  I have never mastered the art of the roux. In fact whenever I try I always rue the day – thank you, l'll be here all week, try the monkfish. This incredibly simple French sauce making method, more of a reduction really, is - dare I say it -  fool proof. Just nip out at lunchtime and bag yourself a bottle of red wine (our friend opens her wine on her commuter train back to Surrey every night a true tribute to time and motion expertise and proof that women really can multi-task) and some shallots. It works great with a grilled steak, on grilled chicken as a kind of tout de suit coq au vin, but I love it on roasted monkfish. You will need: ½ a bottle of red wine 200 gms of chopped shallots A knob of butter A glug of balsamic vineg

Mrs White in the New York Times!

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Mrs White's Legs Eleven in April's Zest Magazine

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Lawrence White talks antiques in the Sunday Telegraph on the 13th March 2011

Roullier White's Camembert Baker in the Daily Mail Weekend Supplement on the 12th of March

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Today's Special: Moules à la Normandie

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For two people will need: 1 Kilo of mussels 40 cl of double cream 100 cl of sweet cider 1 finely chopped apple 1 finely chopped onion Flat leaf parsley – roughly chopped Knob of butter Method: Discard any mussels that are open and remove the beards. Gently fry the onion and apple in butter until the onion is golden and starts to go transparent. Turn up the heat a little and pour in half of the cider, add the mussels and cover the pan. Once most of the mussels are open add the rest of the cider and cook for a couple of minutes longer. Remove the mussels from the pan and place them in the Roullier White Moules Pot and cover. Add the cream and a little parsley to the cider and reduce until creamy. Pour the sauce over the mussels, garnish with parsley and serve.

Rhubarb Martinis with Tillmans of Sweden Organic Rhubarb Cordial

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For a cordial to make it into the hallowed pages of the FT's Reconnoisseur pages of How to Spend it Magazine is elevating indeed. But Tillman's of Sweden Organic Rhubarb Cordial is no common or garden beverage. Residents of Dulwich will be delighted to hear that this hard to come by gourmet item is available from the lovely cafe and deli, Homemade , on Barry Road (£3.90), Dulwich dwellers might be even more delighted to hear of a intoxicating use I have discovered for it. Dilute to taste with ice cold Belvedere vodka from the freezer, add a twist of lime if you like et voila; Rhubarb Martinis! A most acceptable tipple. Chin. Chin!

Todays Special: Smoked Salmon Pasta

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Confronted by the waste I create every week from shopping at the Supermarket, months ago I decided to shop for what we needed on a daily basis. I was also frustrated by pushing my trolley onto the supermarket floor and standing there thinking "what am I going to want to eat in 4 days time."  I have found I have cut my food bill dramatically by shopping locally, little and often, by avoiding all the unnecessary marketing ploys everyone is susceptible to at the supermarket and having much more fun along the way. I am hoping to share a recipe every working, weekday and here we are with day two. Smoked Salmon Pasta with Lemon & Cream Sauce I know we had a smoked fish yesterday, but this recipe is so different in flavour and texture, you will not even think about having fish two days running. Also it is, after all, fish on Fridays; but more to the point if this dish were any easier to make it would make itself!! For two people you will need:

Today's Special: Smoked Mackerel, Grapefruit & Orange Salad

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One of the greatest dilemmas of modern life for me, especially with the fast array of foods we fortunately have readily available, is; “what are we going to eat tonight?” Trying to shop locally, rather than from supermarkets, I believe you can actually save money if you buy just what you need; thereby avoiding waste, and you can have a much more pleasant time doing it. However, buying what-you-need-that-day does need a little planning; with no room in your bag or budget for those 'just in case' items. I am setting my self a challenge, each workday weekday I will attempt to post a tried and tested quick supper idea, the ingredients of which you can pick up during your lunch hour or on you way home. I wonder how many I will manage? This is what we ate last night. Peppered Smoked Mackerel Salad with Grapefruit & Orange This simple salad can literally be prepared in seconds and is as nutritious as it is delicious.  For two people you will nee