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
    • 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
You are here: Home / Recipes / Gluten-free / Thyme and sage roasted spaghetti squash – and a cautionary tale

Thyme and sage roasted spaghetti squash – and a cautionary tale

by Jeanne Horak on September 14, 2008 24 Comments in Gluten-free, Vegetable side dishes, Vegetarian, Weekend Herb Blogging

thyme-sage-roasted-spaghetti-squash

 

Human beings are, as a rule, obsessed with youth and remaining young.  You only have to glance through your local newspaper to see the advertisements for botox (for the stunned as opposed to stunning look!); cosmetic surgery; or lotions and potions “guaranteed” to make you look younger within hours. It seems as if we can’t help ourselves – however much we extoll the virtues that come with age and experience, some small part of us still wants to be twenty years old.

Some people achieve this illusion by the aforementioned surgery or injections.  Others (guys, this means you!) go for the little blue pills that are advertised so aggressively that my e-mail inbox cup runneth over on a daily basis. Some buy flashy red cars with no roof and hope they look younger behind the wheel than they do in the mirror.  And yet others date people who are too young to even rememebr who the heck Duran Duran were.

Me, I don’t go for any of those – I have my own personal take on how to stay young.  Drink lots of water, get 8 hours of sleep per night, get 5 or more portions of fruit and vegetables a day, and hit the gym three or four times a week.  Becuse youth, like true beauty, comes from within.

🙂

OK, hands up – who fell for that?  Anybody?  Anybody??

I did try to type that with a straight face and MAN it was hard!

And I’m afraid that I will have to disillusion those who trusted me on that advice: my personal recipe for feeling like you are twenty for the rest of your life is a little different.  Basically it goes like this:  believe nobody – rather try it for yourself and see.  I mean, come on, surely you remember your parents telling you at university “that boy/girl is unsuitable – it’s all going to end in tears”.  Did anybody actually say “oh, OK, you know best – I’ll dump them immediately”?  I know I didn’t.  Of course I HATED it when my parents were right and it did all end in tears, but at least I had the satisfaction that I’d found this out for myself, empirically.

To me, that’s what feeling 20 years old is all about.

Until recently, I had never cooked spaghetti squash.  I don’t recall it ever being available in the shops in South Africa and even if it was, I probably shunned it for my beloved butternut and gem squashes.  In London, I see it on the shelves quite regularly,so when Kalyn wrote about it I decided it was high time to give it a go. Now Kalyn does state in her recipe that spaghetti squashes have hard outer rinds unless picked very young, and in that case they can’t be eaten whole.  Judging by its size, I would not say ours was partcularly youthful when it arrived, plus it spent another week or so on our kitchen counter. And yet, when the time came to cook it, I decided that I was in a hurry and in no mood to peel it, so why bother?  I mean, I do a butternut squash bake where I don’t peel the butternut, so how different can this be?

Grown-ups – what do they know?!

Umm. Quite a bit, it would appear.  The squash roasted for probably the better part of an hour and caramelised beautifully, speckled yellow skin and all.  But although the flesh was soft and delicious (reminiscent of gem squash), infused with the flavour of the herbs, the skin had an appalling texture. I’m trying to think of what to compare it to and coming up short of a description.  Maybe some sort of plastic packaging accidentally left in your mince when making cottage pie??  Shudder.  Not good.

Did I feel 20?  Yes.  Did I feel stupid?  Yes.  Sorry Kalyn – next time I’ll listen to you!!

I told you all about thyme last week, so let’s chat a bit about sage instead.  Sage (Salvia Officinalis) is a member of the mint family and originated in the Mediterranean region.    There are about 500 known varietes and its aromatic flavour is described as a mix of rosemary, pine, mint and citrus.  It contains generous amounts of Vitamins A and C and (unlike more delicate herbs) can be added to foods at the start of the cooking process as its robust flavour will withstand cooking.  But it was not until the 17th century that people started to cook with sage.  For most of its history, it has been known as a healing herb, being prescribed for all sorts of reasons, including to relieve intestinal problems, an aphrodisiac, tooth whitening and brain stimulation.  In fact – maybe the secret to eternal youth is sage!!

THYME AND SAGE ROASTED SPAGHETTI SQUASH (serves 2-3)

Ingredients:

1 large spaghetti squash, PEELED!
Olive oil
1 Tsp dried sage
1 Tsp dried thyme
Maldon salt flakes to serve

Method:

Pre-heat the oven to 190C.  Peel and halve the squash.  Remove the seeds and slice the flesh into crescents about 3cm long and 1.5cm wide.

Toss the squash pieces in enough olive oil to coat and lay in a single layer on a baking sheet.  Sprinkle the herbs over the squash and bake for 45 mins or until soft.  Sprinkle with Maldon (or fleur de sel) salt flakes to serve.

Whb_2_yrs_2I am submitting this recipe to Gretchen of Canela y Comino who is this weekend’s hostess with the mostest for Kalyn’s weekly event Weekend Herb Blogging.  Do check her site for the roundup this week!

More deliciousness for you!

  • Spaghetti squash, feta and chilli risottoSpaghetti squash, feta and chilli risotto
  • Feta, sage & Peppadew sconesFeta, sage & Peppadew scones
  • Roasted butternut and sage risottoRoasted butternut and sage risotto
  • Roasted cauliflower and chorizo soupRoasted cauliflower and chorizo soup

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!

« Saturday Snapshots #3
Sun-dried tomato pesto palmiers »

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. Michelle says

    September 14, 2008 at 10:14 pm

    Beautiful photo!
    I’ve seen some spaghetti squash at Waitrose, but haven’t bothered to try it yet. For some reason I fear the skin won’t be hard enough. The skin looks as thin as a courgette to me. To me that means the flesh would be soft too, like a soft gem squash, where the flesh is pale and thread-y and doesn’t taste nearly as good as the ones with skins as hard as rock with firm, dark yellow flesh. Hey, but that’s just me. 🙂

    Reply
  2. Kalyn says

    September 15, 2008 at 12:38 am

    Oh dear, I may have led you astray by my habit of eating the young, immature squash. But the ones you buy in the store always have a hard skin, at least around here they do. Love the sound of this with sage and thyme though. You can always just scrape the squash off the skin when it’s cook if it’s hard to peel!
    Some people here also cook spagetti squash in the microwave, cut in half skin on. Then when it’s done they scrape out the insides and eat like spaghetti. I haven’t done it but I’ve been meaning to.

    Reply
  3. Gill says

    September 15, 2008 at 8:00 am

    I learnt something new – had never even heard of spagetti squash until now! Interesting!

    Reply
  4. ilva says

    September 15, 2008 at 10:06 am

    I just love your advice on staying young, such a well written piece this! AND then we have the recipe… mmmm

    Reply
  5. grace says

    September 15, 2008 at 1:55 pm

    i love spaghetti squash, but i’ve always fluffed out the innards so that it looks like real spaghetti. although it’s absolutely marvelous and fun like that, next time i’ll try your way. 🙂

    Reply
  6. Peter says

    September 15, 2008 at 2:29 pm

    Jeanne, sage and squash, alliteration and both shining in the fall…a lovely pairing.

    Reply
  7. courtney says

    September 15, 2008 at 2:30 pm

    When I cook spaghettit squash I fuff out the innards too. Its good stuff. Next time I will just roast it like you and leave intact.The skin I always discard. Its so thin and yes plasticy!

    Reply
  8. Coffee and Vanilla says

    September 15, 2008 at 8:40 pm

    I love roasted squashes… but I have never tried spaghettis squash…. With skin or without, looks delicious!! 🙂
    I’m just making shopping list for tomorrow and I will make sure to include it. I hope my Mike will be able to find it on the market.
    As for staying young I agree with you 100%, water, sleep, and gym… I joined less than a month ago and I try 3-4 times a week as well, but yesterday I spent over 5 hours in the Zoo with my daughter so today I took day off… I’m still feeling it, especially that I had to lift her up all the time for her to see better. But it was great experience for her… she has fallen in love with gorillas… we came back with plush toy that look like one and she is not letting it out of her arms since then.
    Have a nice evening,
    Margot

    Reply
  9. justfoodnow says

    September 15, 2008 at 8:59 pm

    Hehehe – I have laughed through this day – and now again! I did exactly that with spaghetti squash years ago!!! And oooo me goodness gracious me – did I howl!!!!
    If I think back on the tears needlessly spilt, the flops and the panics, I realise that they were so necessary in the grand scheme of things!!!
    It’s Monday night, feeling philosophical night ….
    Thanks for being my Monday perk-up sight!

    Reply
  10. Robyn Vickers says

    September 16, 2008 at 1:38 am

    Ms Jeanne,
    I haven’t tried a Spaghetti squash on this side of the Atlantic, but I think you just convinced me to give it a go. I love squash of all variety, at least I haven’t yet found one I don’t love, and roasting them is by far my most favourite way of cooking. It keeps all the flavours Right There.
    Beautiful photo, btw. I’ve really noticed a difference over the history of your site. Perhaps there’s more than justa writer in you, huh? Lovely work, Jeanne!

    Reply
  11. neil says

    September 16, 2008 at 3:16 am

    Most guys would be happy to be married to a woman who required them to take little blue pills, 😉 In the absence of which, I’m going to try your squash!

    Reply
  12. Elizabeth says

    September 16, 2008 at 1:35 pm

    I didn’t know that spaghetti squashes were supposed to be peeled OR that the skin was meant to be eaten. On the rare occasion that we’ve had them (my husband isn’t wild about spaghetti squash) I’ve always cut them in half lengthwise, baked them til they were done and just pulled the “spaghetti” out with a fork then served the squash with tomato sauce.
    I must say I love the idea of it with just olive oil, thyme, sage and salt. We MUST try spaghetti squash again. Maybe this simple way will be convert my husband into liking it.
    (Even though I swore that I wouldn’t be obsessed with making sure I looked young forever, I’ve taken to walking around with my hands cupped under my chin so people won’t notice that my face is dropping. And I’m pretending that the increasing number of grey hairs are blond streaks.)

    Reply
  13. nina says

    September 16, 2008 at 2:54 pm

    I came here yesterday, but had no time to comment, sorry! I love the look of this, but then again you have the ability to make anything look scrumptious!!!!

    Reply
  14. bee says

    September 16, 2008 at 7:45 pm

    the “looking youn” bit reminded me of this quote by Gyneth Paltrow.
    “Beauty, to me, is about being comfortable in your own skin. That, or a kick-ass red lipstick.”

    Reply
  15. Darius T. Williams says

    September 16, 2008 at 10:42 pm

    See…it’s the simplest things like this that make me very happy!
    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  16. Naomi says

    September 16, 2008 at 10:50 pm

    Oh no! Please promise me you will NEVER try to cook spaghetti squash like other squashes again! My mom did it that way once, it was awful. But the nicest way to do it is to steam it, leaving the rind on. Cut it in half lengthwise, put them “facedown” on a baking tray with water underneath and cover it with aluminium foil, and stick it in the oven (or steam it in a bamboo steamer if you have one!). Then you shred it away from the rind with a fork, and it comes away like spaghetti, hence the name. It’s really nice with a stroganoff-like sauce. The best ones are from my grandpa’s garden, but he’s in Canada, and I’m over here, so I guess I’ll have to grow some myself next year!

    Reply
  17. Syrie says

    September 17, 2008 at 3:07 am

    Great post and beautiful photo!

    Reply
  18. Rosie says

    September 17, 2008 at 2:51 pm

    I really enjoyed reading about yout tips on how to stay young. Your Spaghetti squash looks delicious and what wonderful photos 🙂
    Rosie x

    Reply
  19. Coffee and Vanilla says

    September 17, 2008 at 10:07 pm

    I made it with sage and garlic!! I loved it by my family not really… more squash for me 😉

    Reply
  20. Rosemary says

    September 18, 2008 at 11:57 am

    You are so right grown ups know nothing – the secret to successful business is only to employ teenagers in management – they know everything! Never seen spaghetti squash here.

    Reply
  21. katie says

    September 18, 2008 at 4:12 pm

    Yeah, but this way you’ll remember right? Right?

    Reply
  22. Susan from Food Blogga says

    September 21, 2008 at 1:35 am

    I can never get excited over spaghetti squash, but that may change now. 🙂

    Reply
  23. Bordeaux says

    September 25, 2008 at 1:03 am

    This looks really satisfying. Roast vegetables are great and adding some fragrant herbs just makes it so much more exciting.

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

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Gem squash 101: how to find them, how to grow them, how to eat them!
My big, fat South African potato bake
Roosterkoek - a South African braai essential

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

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

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • 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

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · 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 © 2022 · 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.
SAVE & ACCEPT