Cheese n Trees soup

An armful of Broccoli, a tablespoon of wholegrain mustard, a tablespoon of English mustard, some flour, a metric shitload of cheese and some salt. Welcome to the best cheese and broccoli soup ever created.

Here is how you make it:

Chop the broccoli into bite size florets, chop the stalks as well and put it all in a large pot with enough water to just barely cover it. Cook until a fork can easily pass through the broccoli. (low heat for 45 minutes)

Drain but save the water.

In a large pot heat about half a mug of milk, a bit of butter and add quite a bit of shredded cheddar cheese.

Keep stirring and add some flour, you may want to use a whisk to prevent clumps.

Add about half of the broccoli water from earlier.

add even more cheese, flour, and whisk the living hell out of it.

Once it's getting a bit thicker add the broccoli, salt to taste, and probably even more cheese.

Served with wheaten bread.

One mean Terrine

After picking up a sizable slab of Salmon on the cheap it was decided that something different to the usual poaching in white wine or raw sashimi was in order.

After a thorough de-boning the salmon was blitzed in the blender along with a little salt, some Creme fraiche and a pinch of paprika. This mix was chilled, chopped black olives were added and then (it being hard to resist just sitting down with the bowl of raw mix and a couple of spoons) the whole lot was poured into a terrine tin and cooked until set. With a layer of smoked salmon added on top the finished terrine was turned out to cool.

To go with the terrine we knocked up a quick Greek salad of gem lettuce, cucumber, olives, feta and tomato and for carbs a simple potato salad of new potatoes, mayonnaise and chopped hard-boiled duck eggs.

There was some cheese that needed using up so an American speciality, a Cheese Ball, was constructed out of chopped green olives, cheddar and cream cheese and served with crackers.

Served with fresh crusty rolls and a rollmop (pickled herring) on the side. The terrine was excellent and lasted several days being used like pate' spread over toast.

The hole with Toad innit

Good solid English food - the classic toad in the hole.

Beef sausages, batter, onion gravy and plenty of mashed potatoes to soak up the flavours.

Served with the most beautiful salad of lettuce, peppers, caperberries, sweet corn slaw and coleslaw.

Froggy Style

Having each tried our hand at several French dishes in the past we couldn't pass up the challenge after seeing Frogs legs in a local Chinese Supermarket for a good price.

We settled on tartiflette for a side, a cheesy creamy potato dish that could help us keep to the theme.

We made a batter that I would normally use for making fried chicken, only very slightly altered and set to work frying the Frogs legs.

The tartiflette was lacking on the traditional cheese normally used for the dish but we had fun trying other cheeses and ended up with a very similar taste.

The time to prepare the meal from start to finish was less than 1 hour.

The end result: Frogs legs taste an awful lot like fried chicken wings to be totally honest. Provided the price is right they are a good meal, however don't pay top prices for the novelty

Welcome to Flavour Country

We are two people that simply like good food. We're talented artists and the plate is our canvas. This blog is going to be a visual portfolio of some of our mouth watering creations.

Sadly modern technology limits us in that we are unable to upload the scents and flavours of our art, however we will endeavour to provide quality photographs and perhaps even the occasional recipe.

Neither of us are formally trained but both of us have a wealth of experience in the kitchen. We hope that you'll enjoy seeing our work as much as we enjoy making it... and of course eating it!