A Good Place to Gather
 
 

What's It All About

This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.

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Archive for August, 2011

Leek & Gruyere Quiche

“Quiche.  It’s the seductive pie.  It’s hard to say adequately what an important part of cooking it represents for me.  It’s the essence of luxury, a great delicacy, again using the most common ingredients”. Thomas Keller I never thought someone

Pavlova

I live with a meringue fiend.  Yes you, Miss Moss.  Nothing softens her up quite like a bowl of meringue.  Or raw cookie dough.  Or cake batter for that matter. Pavlova has to be crisp on the outside and chewy on the

Yoghurt Panna Cotta

It is amazing how ingenious one can be when it comes to food.  I would not thrive if creativity wasn’t allowed.  And although recipes are there to be followed I always leave them open to interpretation.  This recipe is brilliant

Holy Moly Avocado

Today’s post is not so much a recipe but rather a “serving suggestion”. I am thankful I eventually grew out of my fussy childhood eating habits.  A buttery smooth avo on toast with a squeeze of lime and a sprinkling of Maldon

Oats, Nuts & Maple Syrup

I think a lot of people are put off making their own granola or muesli because the cereal producers and supermarkets have just made it too darn convenient for us.  I personally dislike the commercial stuff you find on the

Perfect Hollandaise

I believe in keeping things simple, because let’s face it, we often make things harder on ourselves than they need to be. Case in point, Sauce Hollandaise.  It is one of the five sauces in the French haute cuisine mother

 
 
 

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Email: jess.chef@gmail.com

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