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 / Breakfast & brunch / Of BLT sandwiches, bacon and blog birthdays

Of BLT sandwiches, bacon and blog birthdays

by Jeanne Horak on May 28, 2010 25 Comments in Breakfast & brunch, Recipes, Starters & light meals

BLTSandwich

The time has come, the walrus said,
To talk of many things:
Of shoes and ships and sealing wax;
Of cabbages and kings.
    –  Lewis Carroll

And, evidently, of BLT sandwiches, Denhay bacon and blog birthdays.

I attended a function at the Gourmet Burger Kitchen this week where I was asked (with some degree of awe!):  “Just how long have you been blogging?”.  And this was when I realised I had totally and utterly forgotten to mark my blog birthday last weekend.  Yes, folks, on Sunday CookSister officially turned six!  Six years of cooking, eating, writing, learning about food photography, and meeting the most wonderful people.

I would heartily recommend blogging to anybody.  OK, I have to admit that blogging has rather taken over my spare time, but on the other hand, it has given me the most incredible creative outlet, both for my writing and my photographs.  It has led me to some unusual experiences and places. And above all, it has meant that I have met and continue to meet the most interesting, passionate, funny, talented people from all around the world.  Not many hobbies you can say that about!

Over the past year, highlights have included:

– having my cupcakes photographed for a Lurpak advertising campaign and splashed all over roadside billboards and station posters in London

– speaking at Food Blogger Connect ’09 in London and the South African Food Blogging Conference in Cape Town

– meeting my sister-from-another-mother Meeta

– selling my photographs for the first time on Redbubble

– having four of my essays featured in a National Geographic book Food Journeys of a Lifetime

– helping to edit, proofread and index the BloggerAid Cook Book in aid of the UN World Food Programme

– appearing in theMarch issue of the South African Oprah magazine as one of their 5 favourite blogs

Another perk of this food blogging lark is that people occasionally send you free stuff, and so it was that the lovely folk at Denhay sent me four packs of their bacon to try:  two West Country dry cure bacon (streaky and back) and two from their premium Spoiltpig range (smoked streaky and back).  All the meat for Denhay bacon is sourced from British outdoor reared herds which spend over half their life outdoors and then come into straw barns. For the Spoiltpig bacon, the pork is from Freedom Food assured herds. Their traditional dry curing technique involves a mixture of dry sea salt, nitrite and Vitamin C massaged into the pork loins and bellies which are then hung up to cured for between two and three weeks.  Selected loins and bellies are then gently smoked over beech or cherry wood.  The packs are all shingled, meaning the slices are fanned out – it’s a small thing but it makes it much easier to remove individual pieces of bacon from the pack.

DenhayCollage

But the real difference between Denhay and cheap bacon becomes apparent when you fry it.  We’ve all seen the white gunk that cooks out of cheap bacon, and the way that it releases so much water that the meat ends up poached rather than crisped.  Well… that simply does not happen with Denhay bacon.  No white goo, and because there is no water the bacon actually crisps up properly.  The flavour is meaty and not too salty – my first thought was that it tasted like I remember bacon tasting as a kid! So far I have only tried the streaky and still have the back bacon and 2 packs of Spoiltpig  bacon to go – but I am already impressed.  It’s available at Waitrose, Morrisons, Sainsbury’s and Tesco.

To showcase the bacon, I decided to make something simple where the bacon is the star of the show – what better than luxury BLT sandwiches?  The secret with these is to use the best ingredients – good bacon, good bread and good lettuce. I chose to use cream cheese as a base, but you could just as easily use good mayo.  Either way, these sandwiches with their tangy sun-dried tomatoes, crispy bacon and sunflower seed rolls made the perfect blog birthday treat for me. Here’s to another six happy years!

BLTCollageWeb

LUXURY BLT SANDWICHES (serves 1 hungry person)

Ingredients

2 sunflower seed rolls (or similar ciabatta-like rolls)
Cream cheese (I used Philadelphia with garlic and herbs)
4 rashers good quality streaky bacon
2 cos lettuce leaves, shredded
6 sun-dried tomatoes in olive oil
a few basil leaves
black pepper

Method:

Split each roll lenghtways.  Spread each half with a generous helping of cream cheese and sprinkle with black pepper.  Shred the lettuce and place on one half of each roll.  Cut the sun-dried tomatoes into smaller pieces and arrange on the other half of each roll.

Heat a non-stick pan over medium high heat.  Place the bacon slices in the pan and fry until beginning to crisp, then turn over and fry othe side until beginning to crisp.  Drain on a paper towel, then lay two strips on each roll and top with a few basil leaves.  Serve immediately.

More deliciousness for you!

  • Seven-layer saladSeven-layer salad
  • Blackberry and Prosciutto saladBlackberry and Prosciutto salad
  • Sun-dried tomato, basil and mozzarella chickenSun-dried tomato, basil and mozzarella chicken
  • Tartiflette – an Alpine treatTartiflette – an Alpine treat

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!

« Dessie’s, Port Elizabeth
Saturday Snapshots #92 »

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. barbara says

    May 29, 2010 at 1:59 am

    Congratulations on 6 fabulous years Jeanne.I’m 6 months away from that achievement.
    This bacon looks good. I haven’t eaten bacon in two years as I have found it difficult to find pasture raised pigs here, they are mostly stall raised. In NZ I had no problems with sourcing pasture raised. You are lucky to have Denhay.

    Reply
  2. Kerrin @ MyKugelhopf says

    May 29, 2010 at 8:28 am

    happy 6th cook sister ! and way to go jeanne !! quite an exciting and impressive array or highlights above – and that’s only over the past year ! just imagine what is in store for the next few years to come. i already know the next big thing to add to that list… fbc braai and slumber party 🙂 that will certainly be one of the best things mykugelhopf has done for me… lead me to all of you.
    oh, and YUM to the bacon sandwich above too !

    Reply
  3. Hila says

    May 29, 2010 at 9:38 am

    yay! congrats on the 6 years!
    That BLT looks delicious.

    Reply
  4. Kalynskitchen says

    May 29, 2010 at 3:03 pm

    Six years! That’s a long time in blogging years. Happy blog birthday, and I love seeing the famous cupcakes in the ad, missed that somehow!

    Reply
  5. Su-Lin says

    May 29, 2010 at 5:04 pm

    Happy blog birthday! What a busy year it’s been!

    Reply
  6. Juno says

    May 29, 2010 at 7:31 pm

    Congratulations Jeanne: you are the grande fromage and the mothership of SA food blogging! You deserve all the bacon.

    Reply
  7. Joan Nova says

    May 29, 2010 at 8:04 pm

    You do beautiful work and although I’ve only followed you for the past year or so, I am happy for your success. I’m sure they’ll continue. Congratulations!

    Reply
  8. Kevin (Closet Cooking) says

    May 29, 2010 at 8:20 pm

    That is one nice looking blt! I like the use of the sundried tomatoes.

    Reply
  9. bellini valli says

    May 29, 2010 at 9:19 pm

    Six years Jeanne, one of the pioneers blazing the trail for the rest of us I am sure:D Congratulations!!!!Good choice for the bacon…there is nothing like a classic twist on a BLT.

    Reply
  10. Greekfoodlover says

    May 30, 2010 at 10:53 am

    Congrats on the birthday of blog! Just started following it recently and hope to be a regular! Exciting to see you recommend Denhay bacon, I used it once for a starter dish and it was such a success!! And also congrats for the successes you list over the past year, well done and here’s to many more to follow.

    Reply
  11. Kavey says

    May 30, 2010 at 10:55 am

    Fantastic milestone, 6 years… (bows down in worship)
    We went to Dorset for a long weekend last week and during our trip we visited Denhay Farm to interview the lovely owners George and Amanda. Was a lovely visit learning and talking and tasting cheese and we were sent away with bacon to try – it’s bloody gorgeous isn’t it?

    Reply
  12. Johanna GGG says

    May 30, 2010 at 1:26 pm

    happy blog birthday – 6 years seems amazing and it is evident that you are continuing to do great things with blogging from your impressive list of achievements – love reading your posts and what you are cooking – hope it will continue

    Reply
  13. Meeta says

    May 30, 2010 at 3:03 pm

    happy blog birthday sistah! yes one of the (very few highlights) in 2009 was most certainly meeting you! i am touched you find it that way too. and the coolest thing in 2010 will be seeing you next week at the #londonbraaioftheyear and then going to see a-ha with you. that is special! i love you and this space! here’s to many more years of blogging!

    Reply
  14. Barbara Bakes says

    May 30, 2010 at 3:24 pm

    Six years – very impressive. I don’t think I even knew what blogging was six years ago. Congratulations!

    Reply
  15. Hilary says

    May 30, 2010 at 6:40 pm

    I had no idea you made the cupcakes in the Lurpak ads! It’s a clever campaign – next time I see one of the posters it’ll put a big smile on my face 🙂

    Reply
  16. Y says

    May 31, 2010 at 1:54 am

    6 years!! WOW 🙂 I like how you’re celebrating with a blt. Happy blog birthday!

    Reply
  17. Marisa says

    May 31, 2010 at 9:54 am

    Happy birthday Cook Sister! 6 years is a loooong time – very impressive!

    Reply
  18. Helen says

    May 31, 2010 at 8:18 pm

    Happy birthday Cook Sister! Wow, six years. That is impressive…and a lot of work!

    Reply
  19. Kit says

    June 1, 2010 at 2:29 pm

    My mouth is watering – a fitting celebration lunch for six years of blogging. Well done for getting to this ripe old age in style and here’s to another several years!

    Reply
  20. Talia says

    June 4, 2010 at 3:15 pm

    6 years! and sounds like they just get more exciting each year! i have to say after only 6 months that blogging has consumed my spare time and exhausted me, but its definitely fun!
    that bacon sounds great. i recently bought some extremely expensive bacon at the local farmer’s market and was amazed at just how much better it really was!

    Reply
  21. katie says

    June 4, 2010 at 8:41 pm

    Wow! You are old!!!! I’m only 4 1/4 and I though That was old….
    I want that bacon. The bacon here in France leaves something, no, make that a lot to be desired. I always used to wonder why the ‘lardons’ in the salads were never crisp. Then I bought some and tried frying them. Really hot, hot, large skillet and I had to add oil – to bacon….

    Reply
  22. Gemma says

    June 10, 2010 at 5:41 pm

    I’m a bit late on this one but wow! 6 years is seriously impressive so congratulations! And, yes, Denhay bacon is delicious. I often buy it and it fries very well indeed. (Now I want bacon.)

    Reply
  23. Sarah, Maison Cupcake says

    June 12, 2010 at 2:21 pm

    Six years is a very long time, well done. You will get your blogging pension soon. (If only there were such a thing!!)

    Reply
  24. Carolina says

    June 16, 2010 at 2:19 pm

    I can´t believe anyone else uses that quote. That´s my favourite quote of all time! Love your blog!

    Reply
  25. Calgary Massage Therapy Expert says

    March 21, 2011 at 5:37 pm

    I’m a little late and I think with this year would be 7 years blogging! excellent! I really like your blog!

    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

Oxtail and red wine potjie
Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Jan Ellis pudding - a classic South African dessert
My big, fat South African potato bake
A risotto masterclass with the Costardi Brothers & Great Italian Chefs

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