MC Master Chef!!!!!!!!

E5 Bakehouse

Genuine 
E5 Bakehouse
Arch 402 Mentmore Terrace
London E8 3PH
www.e5bakehouse.com

Meat Love (1989)
Jan Švankmajer 

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If in London, go visit:
Watch Me Move: The Animation Show

15 June 2011 - 11 September 2011

Barbican Art Gallery

Some fine cult animation pieces there, possibly including Meat Love

Some sort of asian

Experimental Asian'ish noodles salad:

Rice Thai noodle

Dressing:

1 tbsp toasted sesame oil

1 tbsp ground nut oil

1 tsp rice vinegar

1 tsp chopped ginger

1 tsp sweet chili sauce

—

iceberg

cucumber

carrots

chili

spring onions

coriander

–

tiger prawns

chili & lime

FRY

EAT EAT EAT EAT!

What to do?

The garden is full of Rhubarb Chard, what
should we do with them?

DK food so far ...

Mum's late night platter
-
home made potato salad
cold roasted culotte
smoked salmon
Swedish style sweet buns

T H E    C L A S S I C

Lunch courtesy of Roskilde Festival

Happy Accidents

Home made latte in a garden in murder mile

Experiemental Cheese Crackers

What happens when too much water is added to the wrong
dough...
goats cheese / cheddar / parmesan
cumin / herbs / cayenne pepper
... kinda an ok outcome

An everyday salad affair

Bean Painting: Specimens from the Luguminosae Family (2004)
Rachel Pedder-Smith, Kew

 .

Some good notes on leaf salads (or the way we lately roll by at our place).

Any leaf goes, as long as there are three different types, pushing it as far as 30p iceberg lettuce. Two or three types of herbs is essential, parsely, coriander, dill, mint, tarragon, basil, chives; the more unusual combination, the merrier. A punch of sweet and punch of saltiness by green olives vs raisins, capers vs green peas. Roasted nuts, salted nuts, plain nuts, grated nuts, always a winning good bite. Dressings rich in extra virgin olive oil, with a punch of either tahini, french mustard, cider vinegar, red wine vinegar or lemon. Crushed garlics are beautiful things but in moderation.

For tonight, a basic one:

– 300gr mixed italian herb leaves
– 200gr baby Spinach (chopped finely)
– 50gr parsley (chopped finely)
– 30gr dill (stalks removed)
– 30 gr basil (teared leaves)
– 80gr kalamata olives (finely sliced)
– 50gr almonds (roughly chopped)
– 4 tbsp extra virgin olive oil
– 2 tsp tahini
– 1 tsp white wine vinegar
– Generous black pepper

To feed  7-9 people along other dishes.

Like water for chocolate (1992)

Life.

Scrambled-deep-yellow pancakes — Wine, blueberry stains on duvet — Red peppers, Tomatoes, Red Wine, Red chillies, Red polish sausage, Red turkish sausage, Red onions, Beetroot, Peppercorns, Curry leaves, fluorescent blood stew — Wild boar loaf and blood canape for three along London bridge — Italian cafe serving wild mushroom ravioli till 9pm in clapton – Free oversize coats, books and food at lower clapton road – Burnt coat broccoli, red chilli, lemon, garlic — Egg yolk dawn swap— Instant couscous, Instant falafel — Lamb, Feta, All spice, Peppercorns, Parsley, Cloves, Virgin Oil, Sea salt, chillies — Tamarind foreign Ratatouille, boiled or braised instead of roasted — Serving sober produce to inebriated friends after midnight since 2011 — Pupil and master vegetable thai on a stockport midnight — Bún thịt nướng with Tofu only for real near the Jeffrey Museum — Sage-perfumed home made hummus — Organic yogurt pot under dinning table — Olive oil, olives on white sheets — Gray pulsing langoustines – Cheese-less pizza at indo, second and third servings, eastern passata — Miso and ginger stuffed aubergines — Don't pass me the pepper just that lime near your elbow — mancunian black scotch egg nostalgia – sambal olek, light soya, groundnut oil, fresh ginger — £0.99 £1.99 £8.49 £14.99 £19.99 — Morrocan, Egyptian, Swedish, French, Danish, English slang — Potatoes simmer in milk, garlic, butter, your phone has two messages — Silver letter knife crushed pinenuts south — Dry roasted nuts as cumin roasted nuts at the george – Charlotta making lasagne with me above the clouds — Zhakazulu

All the posts and life that never made it online.

G U T E N T A G — S C H N I T Z E L

Yum yum this is actually a SMALL Schnitzel at one of Berlin's oldest beergardens called Prater on Kastanienalle in Prenzlauerberg. Out in the courtyard there's room for around a hundred beer drinking Germans, beers is bought from a stall and from another stall you can get wurst and potato salad and various other light meals.
The restaurant which serves excellent traditional German cuisine needs booking most nights.
G O   T H E R E !

Hardcore Vegan !

B R E A D !

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Apparently you can't die without having eaten Tartine's bread. Man! We have to go to San Francisco then!
http://www.tartinebakery.com/

HURRAH FOR KATE & WILLS

10.30 : Cava, Prosecco and Champagne

Roding Road Canapes
–
salmon roll, sausage rolls, brie and red onion jam, D's delights
Recipe to come if you want?