tag:blogger.com,1999:blog-33318988212239454642024-11-01T02:50:40.645-07:00Cooking through CFS and Larousse, in an allergy free way.. Gluten free, dairy free, egg free, soya free, rice free and yeast free. Wish us luck!Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-3331898821223945464.post-27025767805504648272015-07-08T07:06:00.001-07:002015-07-08T07:51:34.559-07:00

Having put my body through a lot lately, what with wedding season upon us (three in six weeks, anyone?) and beautiful English summer days resulting in delectable barbecues just about every other day - one just cannot have enough real English (Cumberland actually) sausages; my body is definitely on the acidic side and my face is not thanking me for it. We did manage to be rather good for a

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-44485486299063022252015-05-19T06:15:00.001-07:002015-05-19T06:15:08.965-07:00

What with all my special dietary requirements and the endless advice from multiple specialists: less meat, more spices, fruit and nut, ostrich, vitamins, detox.., I am easily the most healthy person, food-wise, whom I know - apart from my dad at least, but that (or he) is just crazy with a capital C and is a full feature movie for another day. OK, I do admit that occasionally I may have

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-72609831465139221052015-05-19T06:12:00.001-07:002015-05-19T06:12:01.432-07:00

As we never know when and where the fatigue-wind blows, a short period later, we return with full zest and heartiness. It is time to reveal the results of the yuzu cake and it was an unprecedented success! It is meant to be a "heavy" (think afternoon tea type cake) cake as it is intended for a wedding, and yet delightfully fluffy and fresh in the mouth. It was not wide off the mark, with just

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-67104979962426121452015-03-30T05:18:00.003-07:002015-03-30T05:23:01.089-07:00

It's time to start trialing wedding cakes and I had originally wanted a lavender cake only to find out that they do not like lavender. I decided to try a Yuzu flavoured cake instead. I had first blogged about yuzu here, which is a firm favourite in our household especially with salads. It is still a relatively new flavour in the west but it's catching on fast as it tastes so yummy - think citrus

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-67738045949727186692015-03-26T08:26:00.001-07:002015-03-26T09:21:40.056-07:00

The current rage with cacao nibs and all things cacao (including good old chocolate) is driving the price of cacao beans through the roof. Apparently, in the near future, we would no longer be able to afford chocolate due to intense cacao tree shortage. To battle this horror of horrors, some techy dudes are finding ways to print chocolate as a method which uses less chocolate whilst

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-46903967975162777602015-03-19T05:07:00.000-07:002015-03-20T02:52:24.623-07:00

As part of preparing my first wedding cake, we are testing unusual flavour combinations. Lavender is always a hard one to incorporate into food as too much of it simply reminds us of soap, and too little of it and it is lost. We've cooked with lavender in savoury food (Rachel  Khoo's lavender honey chicken, lavender duck breast with thyme and honey) and we think the key is to always balance

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-20311210659723927142015-03-17T07:34:00.003-07:002015-03-17T07:34:32.482-07:00

There are times when we all try to avoid talking to our Mums, aren't there? "You look like you need a facial" must be one of those times. On her relentless quest to make me look half charming and somewhat presentable (see, also), my Mum then spent the next hour extolling the pleasure, the effectiveness and the importance of a good facial, and that I should wait not another minute to book myself

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-36796489407852647752015-03-10T04:48:00.002-07:002015-03-10T04:49:04.441-07:00

Our love affair with kimchi began when we were living in Sydney about 14 years ago. Australia's firm and vibrant Korean movement really made a huge impression on us - what with Korean barbecue, luscious oyster pancakes, "stone pot" rice with a flair of gooey egg, but above all the humble but punkish kimchi. In the last year, Korean food has also become especially trendy in London thanks to Judy

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-523287103088463302015-03-08T08:40:00.001-07:002015-03-08T09:19:49.198-07:00

Nothing quite beats Sunday breakfast, hot coffee properly brewed with the prospect of quite a leisurely bright sunny day ahead. Rhubarb is in season and I just could not resist the call of rhubarb crumble, breakfast style! But why breakfast? Some loyal readers have commented that they just do not understand the concept of vegetables in dessert (including carrot cake... Gasp), and less I shock

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-9512804249135620772015-03-05T06:32:00.001-08:002015-03-05T06:32:30.220-08:00

Thumbs up to Claire Jones for the following article, debunking the myth of Chronic Fatigue Syndrome (CFS), and laying it down for those who think it is all in the head and that we CFS sufferers, are all "hiding behind it". I hear you, Claire Jones, I feel you and I wholehearted support you for standing up for people like us.  http://www.meassociation.org.uk/2015/03/

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-22772150623501721212015-03-05T06:16:00.003-08:002015-03-05T06:48:00.868-08:00

Hot Bird Elixir or Bone Liquid, anyone..? Having been off social media for almost a week in order to replenish the system, what better way than to give the body an additional leg up than with chicken essence? Chicken essence is often served to those who are feeling fatigued, stressed, recovering from an illness or operation or just to pep the body up a notch or two for important days and events.

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-62691742953308480052015-02-26T07:48:00.000-08:002015-02-26T14:02:54.946-08:00

Due to my intolerances, eating out has been rather rarer occurrences, with a more than probable chance of "backlash" and all other manners of unpleasantries. Instead, we would have friends over for meals quite often, in my attempt at keeping some semblance of social normality. As I have, very ego-maniacally, been shoving my duck and thyme blog down my friends' throats, they rather feel obliged to

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-89680114980179945232015-02-25T08:35:00.001-08:002015-02-25T08:35:51.164-08:00

We made our bets earlier in the year- we were convinced broth would be the IT word of the food-year. Bone broth was recently featured in duckandthyme -http://duckandthyme.blogspot.co.uk/2015/02/its-in-my-bones-broth.html?m=1Low and behold, featured last night in the Evening Standard: And Kale (http://duckandthyme.blogspot.co.uk/2015/02/kale-crisps.html?m=1) not to be missed out either, was

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-4587400918429562522015-02-25T05:11:00.001-08:002015-03-05T06:47:47.616-08:00

The simplest, yummiest dinner, making use of leftover crispy duck, ju-ju-ed up with siracha and pickled cucumbers. Heaven.

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-22911843899610123782015-02-24T06:38:00.000-08:002015-03-05T06:47:27.477-08:00

It's our first time doing aromatic crispy duck in celebration of the new year for chineses, and we had to try a combination of recipes found on the internet as unfortunately neither Larousse nor the Barefoot had a recipe for it. It is also adjusted to be completely allergy free, so a triumph for me! It replaced traditional Sunday lunch, and I must say I have not been as full up since 2010

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-39037019054814025392015-02-21T03:14:00.001-08:002015-02-21T03:23:47.164-08:00

With all the vegan-ism rage especially in the dessert making jurisdiction at the moment, I could easily be mistaken as one of those "foodie-nistas" who readily embraces and undertakes a full head and total body immersion in the newest food trends. Well, foodienista I am not and (hope that I) never hope to be. My food style is only currently in vogue because of my body's irascible dislike of

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-50369526096726043252015-02-20T04:51:00.000-08:002015-02-20T04:51:18.424-08:00

As half the world - the chineses in us - welcomes the year of the Ram, video calls are the preferred form of communication for those who are unable to cross continents home. I was very excited to call the family only for my dearest Mum to greet me with a shocked look followed by an oh-dear-your-skin-looks-terrible-and-your-mascara-is-running verbal onslaught. I had just woken up and, no, I was

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-54111399020926517692015-02-19T05:15:00.003-08:002015-02-19T06:56:33.536-08:00

Broth is the operative word of the year and we've made many a pot especially during winter. As my heritage dictates that even now, I feel the familiar itch for broth every third day or so, we seem to have something on the hob every other day of the year, let alone the winter season. The Italian has it with pasta, "pasta in brodo", and I have it as is or with some green bean noodles. Broth is

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-80971748290550825492015-02-17T12:13:00.001-08:002015-02-18T04:17:06.574-08:00

Whilst chatting to some friends I have known since I was a wee girl, I was surprised when they declared that they couldn't cook. Thinking it was just modesty, I paid no heed until one said she was making almond cookies, and the other asked "How many almonds would you need?". Not to be outdone, the reply claimed "I don't know, I will look it up".....  When I wouldn't stop laughing and pointed

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-26962680925655004432015-02-16T06:57:00.002-08:002015-02-16T10:18:34.354-08:00

We've been relatively lucky with fresh(ish) produce and, inspired by Bouchon of Santa Barbara, we attempted to recreate "chanterelle and wild mushrooms served on watercress and spinach with a spinach purée". I am sure the name of the dish is something snazzier but we none of us can remember it. There were substitutions of course in true duck and thyme style. Nothing too exciting or

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-71099158448299718722015-02-13T06:29:00.001-08:002015-02-17T04:14:16.765-08:00

It's one of those weeks where the body needs bed rest and lots of food to recalibrate itself - at least that is what I'd rather call it, instead of the dreaded "setback". Having been almost bed ridden for half the week, I've realised that whilst leaving the house can be trying at times like these, I'm very adept at crawling from bed to kitchen and wonderfully artful at stuffing my face. So much

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-39492923838357141182015-02-07T14:00:00.001-08:002015-02-17T04:15:42.440-08:00

Getting excited is not my usual style; I'm more the water on flame type, occasionally the air around but never the oil, if you get what I mean. Unprecedented as it is, I am rather (read, really) excited about my chestnut brownie. Whilst we have had successes (or so we claim) with recipes from Larousse and Barefoot Contessa, these are tried and tested recipes from real chefs. We, on the

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-86910848556234661112015-02-06T06:57:00.000-08:002015-02-06T09:33:31.068-08:00

A fantastic surprise call from an elegant friend on an impromptu two day visit to London led to a last minute booking in The Strand Dining Rooms. Not without classic Duck and Thyme trials of course; we had originally booked a table at Tredwell's but said friend couldn't make it at that time so I changed our reservation and sent a note out to all the attendants... Somehow I missed the guest of

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-74861364554624943322015-02-04T13:17:00.001-08:002015-02-17T03:53:40.381-08:00

Kale is a favourite of ours when we are in London and whilst it is no longer trendy in the food fashion world - yes I hear you, food-trend police: kale is sooo three years ago, darling - we still love it. Not boiled, not steamed, not stir fried, but baked in the oven with a generous coating of olive oil, salt and pepper (and a dash of cayenne if you dare) until crispy and a tad brown (10-15

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0tag:blogger.com,1999:blog-3331898821223945464.post-69436719142557651862015-02-04T05:41:00.001-08:002015-02-04T05:45:47.767-08:00

A chestnut obsession is driving the other half mad. Creating my new chestnut recipe has been a blast for me but not so for said guinea pig. Or so he claims that he shouldn't like strange brownies as he scoffs it all down, topped with whipped cream and all. And it is good, and healthy as well! Here's a sneak preview:

Duckandthymehttp://www.blogger.com/profile/13277613822495244684noreply@blogger.com0