Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Deep-Fried Mars Bars for IMBB #12

by Jeanne Horak on February 23, 2005 19 Comments in Is My Blog Burning?

Deep fried mars bars

I have to admit that this is the first edition of IMBB that I thought I might not participate in since I started my blog in May 2004.  I have just had too much on lately, what with submitting my first entry for SHF and hosting WBW#6 within days of each other.  And then there was the theme.  We have had rice, terrines, fish, booze and BBQs – all of which were great fun and relatively easy to find inspiration for.  But this month, Carlo from My Latest Supper decided to throw the cat among the pigeons, the bacon sandwich among the vegetarians and the foie gras terrine among the animal rights activists with his theme for IMBB#12 – Is My Blog Taboo?.  The basic premise was that participants living abroad should make something that they considered normal but that people in their adopted country would find abhorrent or taboo. Failing that, you could make something that you don’t like (in other words, your own personal taboo) to see if you could make yourself like it.  Hmmm.

Gave the whole thing some thought.  I think taboo was possibly a misnomer in that my perception (and probably others’ perception too) of taboo generally means you don’t eat something because of your beliefs.  But if you were willing to eat it for something as frivolous as a food blog event, then clearly your beliefs weren’t that strong to start with!! Besides, I’ve never been one for interfering with what others believe.  So making roast pork and bacon butties for the Muslim neighbours was out of the question.  If you take a slightly less restrictive view of taboo and include things that people may find distasteful, that opened up some new possibilities.  As I have mentioned, one of a South African’s favourite culinary treats is biltong.  When you tell the average Englishman that you are about to feed him some raw beef, rubbed with salt and spices and hung out to dry for a week, most of them will run screaming to the hills rather than have a nibble.  So I guess I could have fed a whole bunch of biltong to my English friends, but somehow that didn’t really involve any cooking (as I certainly wasn’t drying the meat myself in my suburban semi-detached house!!).  Something else that is very popular in SA (and especially in my house!) but which seems to have become taboo of late is Aromat – a seasoning made by Knorr, the ingredients of which read “salt, MSG, lactose, etc etc etc”.  Great – two taboo items in the first line!!  But again, feeding people my Aromat popcorn didn’t really seem like cooking, so I quickly abandoned that idea.

I also thought about cooking stuff that I personally might find taboo.  The problem is that a lot of stuff that I would have found taboo ten years ago, I now eat – oysters, foie gras, chilli, tomatoes, rabbit, snails (at a push!)… hell, I even had crocodile on our trip to South Africa in December (and yes, it does taste like chicken!!).  So the taboo list is shrinking.  The things that remain on my “inedible” list are things like bananas, guavas, pawpaw (and, given the general trend of my not liking squishy tropical fruit, I imagine, durian ;-)) and beetroot – bleeeech.  I have tried them all (except the durian) more than once and no, I really do not like them.  So I didn’t really see the point of going to a lot of time and trouble cooking something containing these and (surprise!) hating it.  I’m not 5 years old, I’m not suddenly going to “discover” banana (although I must say I’ve always loved banana bread and muffins – go figure).

I was beginning to despair.  And then it hit me.  Something they eat in the UK that, to my mind, would just be taboo on so many fronts.  Something that I have never eaten and would never make myself, except for the purely scientific purposes of IMBB.  OK, let’s recap – I don’t deep-fry stuff.  I think I get that from my mom – she also didn’t do deep-frying.  We have never owned a deep-fat fryer and we only ever made oven-chips as far back as I remember.  In fact, the only thing I remember her deep-frying was vetkoek – literally “fat cakes”. Since I learned my culinary skills from my mom, I have never deep-fried anything in my life.  Honest.  It just does not happen.  So I guess you could say anything deep-fried is taboo in my kitchen – not only because deep-frying is not great from a health point of view, but also because I am a little nervous about working with great pots of hot oil that can burst into flames if overheated!! But simply deep-frying something was not enough – it had to be something repugnant, something that I would never ordinarily make. Something that went against the culinary grain.

The English love their fried food.  Think of fish & chips – a perfectly good hunk of fish encased in a mound of batter and then deep-fried so that the ratio of fish to batter is approximately 1:10.  Then add a mound of deep-fried potatoes and voila – you have a national institution!  I mean, where else do you find fast food outlets affectionately referred to as “chippies” where you get pretty much exclusively deep-fried food??  Grilling and skinny fries are for sissies – try a chippy for some real fast food!!  Now as you move further north, particularly into Scotland, chippies start getting more and more creative in terms of what can be deep-fried.   I was horrified when, on a trip to Edinburgh, NIck ordered a deep-fried sausage.  Since most pork sausages are pretty high on fat anyway, why on earth would you want to add more??  But there it was – a pork sausage encased in crispy, deep-fried batter, with the obligatory newspaper cone of chips.  But this turned out to be merely the tip of the iceberg.  Apparently you also get (Carlo, Albert and all right-thinking Italians, close your eyes)… deep-fried pizza!!  But what Scotland is far more famous for, in terms of cutting-edge cuisine, is the deep-fried Mars Bar. In fact, there’s even been an article about them in the British medical journal The Lancet (it’s the first article on this page – free registration required to read the full text).  Given the fact that a) I don’t do deep-frying; b) I don’t have a sweet tooth; c) the generally repugnant-sounding nature of this confection and d) its notoriety, I realised that I was going to have to fry me up a Mars Bar.  Apparently, the DFMB originated about 15 years ago in Stonehaven Scotland – finding recipes proved no problem at all. (Hilariously, some recipes suggest using sunflower oil for frying “‘coz it’s healthier” hahahahahahaha.) My recipe turned out to be a composite of all these and something of an experiment.  Here goes:

 

Deep fried mars bar

 

DEEP-FRIED MARS BARS (makes 4)

Ingredients :

1 cup sifted self-raising flour
a pinch of salt
a pinch of bicarbonate of soda/baking soda
1 cup milk (I would have used beer if we had any in the house.  Maybe next time some Lambrusco for added lightness and postmodern witty irony ;-))
1 egg, lightly beaten
1 Tbsp sunflower oil
sunflower oil for frying
4 Mars Bars (or in South Africa, use Bar-Ones)

Method:

Chill the Mars Bars in the fridge (I left mine overnight).

Mix the dry ingredients together, beat together the milk, egg and oil, Gradually stir the wet into the dry ingredients, mixing well until the batter is the consistency of thick pancake batter.   If you have time, chill the batter for a while as well.

When you are ready to fry, get the Mars Bars from the fridge & on the stove, start heating the oil for frying.  Coat the Mars Bars well with the batter – I just popped mine into the bowl of batter & left them there.  Watch the oil carefully – test its temperature by dropping a bread cube in after about 5 minutes – if it turns brown and crisp after about 20-30 seconds, the oil is ready.  Take your coated chocolates and dunk them carefully into the oil.  Fry until golden and puffy – mine took about 30 seconds, then I turned them and left them for another 30 or so.  Remove with a slotted spoon, drain on some paper towels and serve immediately – nothing worse than cold, soggy fried batter!! You can also try cutting the Mars Bars into bite-sized chunks and coating each individual chunk in batter before frying (for serving on cocktail sticks later…!).

OK – how did they look?  Like big, clumsily-fried fishfingers coated in batter instead of crumbs (this could also be my frying technique or lack thereof…).  How did they taste?  Erm, well, not too bad actually.  The nougat (my least favourite part of the Mars Bar) holds things together while the chocolate and caramel melt rather fetchingly, and the batter was reasonably light and crisp.  Nick wolfed his down but declined to help me finish mine – a telling comment.  But I must admit that about 15 minutes later I felt a bit queasy from a sugar ‘n grease overload.

Have I overcome my taboo?  Erm, no. But I am less terrified of deep-frying 😉  And I can tick off my “to do before I die” list the item relating to “deep-fry and eat a Mars Bar”.

More deliciousness for you!

  • Banana choc-chip muffins – the Muffins of EvilBanana choc-chip muffins – the Muffins of Evil
  • Mamma’s no-recipe sconesMamma’s no-recipe scones
  • Cranberry apple bran muffins – virtue never tasted so goodCranberry apple bran muffins – virtue never tasted so good
  • Ham, cheese and paprika muffinsHam, cheese and paprika muffins

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Fame at last in the first the South African Blog Awards!
Scramble the troops – it’s EoMEoTE#4! »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Niki says

    February 23, 2005 at 11:42 pm

    I still have to try this; we have a built in deep fryer at home, which makes things safer (and healthier, as the temperature is so high that hardly any oil soaks into the food)
    I saw an episode of Nigella where she deep fried Bounty bars…now that sounds good too! And what about deep fried Twinkies?!…there’s a whole pantry of suagry foods waiting for you!

    Reply
  2. anthony says

    February 24, 2005 at 1:38 am

    Ha! I’m inspired, when is the new deadline for IMBB#12?
    Toni won’t let me have a deep fryer or a drum kit. : (

    Reply
  3. Jeanne says

    February 24, 2005 at 10:32 am

    Hi Niki – aaarrrgh, noooo, noooo! No more deep-fried chocolate bars for me!! Maybe just a square of bittersweet chocolate in a small amount of batter… Kind of like a deep-fried pain aux chocolat. (Well, I have to use up that batter *somehow*…) Aparently deep-fried Maltesers are also good, if you are in the mood for experimantation…
    Hi Anthony – Awwww, mean mean Toni. Well, you managed to deep-fry red wine just fine without a fryer so we have complete confidence in you.
    (PS – Toni: Don’t tell Anthony but I’m with you on the drum kit thing!!)

    Reply
  4. Meg says

    February 24, 2005 at 10:40 am

    Hah! When I first started dating my English husband, friends of mine offered me a deep fat fryer as a birthday present. I used it once (to fry fish, as they intended) and then it sat in a cupboard for the next six years. The last time we moved, I intentionally left it behind! You are certainly braver than me…don’t think I could face the greasy sugar overdose of a fried Mars bar!

    Reply
  5. anthony says

    February 25, 2005 at 12:33 am

    I’m getting the kit so I can audition for “Jeanne Horak and the Sugar ‘n Grease Overload”

    Reply
  6. Jeanne says

    February 26, 2005 at 8:10 pm

    Hi Meg
    I must admit, I wouldn’t have done this except for purely scientific purposes!! The sugar & grease were a bit overwhelming… As for the deef-fat fryer, I think if I had one it might also languish in the cupboard…
    Anthony – do I get to sing live on-stage with nubile, topless dancing boys as backing singers???

    Reply
  7. Reid says

    February 27, 2005 at 3:17 pm

    Hi Jeanne,
    How interesting. I’ve never had a deep fried Mars bar, but I can only imagine. I don’t have a problem with either deep fried or sweet, but had I known about this IMBB, I might have done something, but then again, I might not. Have you ever seen this?
    http://www.manalang.com/philippines/images/lrg_philippines_0026.JPG
    It’s called balut, and it’s either a chicken’s egg or a duck’s egg that’s been fertilized. As far as I know, they eat this in both the Philippines and in Vietnam. I’m not so sure if it’s eaten elsewhere. Care to join me?

    Reply
  8. Jeanne says

    February 27, 2005 at 7:29 pm

    Hi Reid
    OMG, noooo, I’m pretty sure I couldn’t eat that!! Unless it were served in a darkened room and even then I have my doubts… I think the problem is that there are very human overtones – a fertilised egg, a curled-up embryo… etc etc. Yes, I’m probably being hypocritical but so be it!!
    The Mars bars were taboo more from at aesthetic & health point of view – for sheer “eeeeeew!” factor I toyed with the idea of buying & eating jellied eels which is an old English speciality (bizarrely sold in pie and mash shops) but in the end I couldn’t find any on the day I wanted them so maybe another time…!
    Look forward to seeing your EoMEoTE contribution – I’m already dreaming up ideas for mine!

    Reply
  9. RisaG says

    February 27, 2005 at 8:59 pm

    I have had a DFMB and it was delicious. I had it at the State Fair last year. I really did enjoy it but I do like DF things in general, altho’ as I get older I can’t deal with them as well as I did when a child. I have also had a Deep Fried Oreo! That was incredible too. I’ve also had a Deep Fried Twinkie! I have to try them when something is new at the State Fair. Just me.
    I have a Deep Fat Fryer, bought at a flea market, boxed and all, for $20. I’ve used it for quite a few treats including my potato latkes, fried ravioli, and beignets. Maybe I’ve used it 6 times in the last 1-1/2 years that I’ve had it.
    I do enjoy a good deep fried treat, here-and-there. I have to admit that the DFMB was VERY sweet.
    You are braver than I, doing it at home. I let others DF these kinds of sweet things. I won’t do that in the house. The smell from deep frying gets into the whole house and the whole place smells of it for at least a week after.

    Reply
  10. Joolez says

    February 27, 2005 at 11:21 pm

    It does sound scary and it looks kind of gross, nevertheless it is just so “out of this world” that one day I have to try it. But I am certainly not going to make it myself. I don’t have a deep-fry-whatever and I am kind of thrown back by the fact that I would have to buy a large amount of oil and then throw it out afterwards, and there is the smell-factor. The whole flat will reek of it. You are really brave to have tried this!
    I will actually go and buy me a Snickers bar tomorrow (the only chocolate-bar I find edible), only because after reading your post now I think I have a taste for it 😉

    Reply
  11. santos says

    February 28, 2005 at 5:09 am

    ergh, i can’t eat a mars bar, deep-fried or not. what is that in the middle, it’s like whipped lard with cocoa solids. anthony. get namco’s taiko drum master game instead; reid, balut’s okay if you ignore the feathers (i love saying that) and don’t eat deep-fried ones because it means they are old.

    Reply
  12. Reid says

    February 28, 2005 at 10:15 am

    Santos,
    I heard you get the crunchiness from the bones, and can feel the eyeballs slipping down your throat. Is that true?

    Reply
  13. Jeanne says

    February 28, 2005 at 11:41 am

    Hi Risa
    Glad you had a good DFMB experience – and I must admit that deep-fried Oreos do sound strangely alluring… But as a general non-fan of deep-fried stuff I don’t think I’ll be indulging in much more creative deep-frying! The frying smell issue is a biggie – especialyl because our stingy landlord never installed an extrator fan, so when I fry anything, all the upstairs doors get closed & all coats hanging in the hall are put away to spare them the smell!! But the DFMB went so quickly and actually don’t have a stong smell (like, say, onions), so it wasn’t much of a problem in this case. Maybe if I did more at once… but that’s never going to happen!!
    Hi Joolez
    Yes, they do have that mythical quality about them, don’t they… One of those things to try before you die. I also resented the fact that I had to chuck out this big pot of oil afterwards – what a waste! So unlikely to be repeated in my house! See my comments above re. smell – it was actualyl a lot less smelly than stir-frying onions and garlic.
    Reid and Santos
    OK, stop it!!! Eeew, eeeew, triple eeeeew!!!! I think you’re being a tad dramatic with the eyeballs – I mean, the entire embryo still fits in an egg – those eyes would have to pretty damn HUGE for you to feel them anywhere in your mouth or throat!! And yes, I’m sure the crunchy bits (bones, feathers, beak, WHATEVER) would be the most disturbing. Topic closed – this is a family blog! And you’re grossing out the hostess 😉

    Reply
  14. santos says

    February 28, 2005 at 12:52 pm

    final comment and then we’ll move it to my blog or something–reid, don’t believe everything you hear! just some of it 😀

    Reply
  15. Reid says

    March 1, 2005 at 11:07 am

    Hi Jeanne,
    My apologies.

    Reply
  16. Jeanne says

    March 1, 2005 at 11:22 am

    Hey Reid – no apologies required!! I was being a drama queen 😉 But that picture you sent was really, really… interesting. Even Nick, who ususally eats anything, balked at that!!

    Reply
  17. celiaK says

    March 1, 2005 at 2:25 pm

    hi Jeanne, I live here in UK but that’s the first time I’ve heard of deep fried pizza! Hahaha! I wonder how that tastes? As for the DFMB, congratulations for trying it at least I know now not to have it ever! Hehehe! cheers.

    Reply
  18. Jeanne says

    March 1, 2005 at 2:28 pm

    Hi Celia!
    I imagine deep-fried pizza would taste… terrifying! Can you imagine all the grease from the cheese plus all the grease from the deep-frying, all forming a big greasy lump in your intestines, and then in your arteries…. bleeeeurrrgh! Re. the DFMB, aaah, I like to suffer for my art 😉

    Reply
  19. chronicler says

    March 30, 2005 at 10:57 pm

    I am amazed! I didn’t see your entry for the IMBB 12 until today. It is so funny that you would pick a deep fried candy bar as your taboo item. I was going to enter this same thing in the IMBB but just completely ran out of time. To me eating something this decadent just has to be classified as taboo! Great entry!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
Roosterkoek - a South African braai essential
Gem squash with a cheesy spicy creamed sweetcorn filling

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.