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

Steak on a blue cheese, spinach & pecan risotto

by Jeanne Horak on January 23, 2012 23 Comments in Main course - meat, Pasta & rice, Recipes, Vegetarian, Wine & beer

SteakBlueCheeseRisotto © J Horak-Druiff 2012

 

As I have said before, I do love a good simile.  One of my favourite wine-related similes is this: Men are like a fine wine. They all start out like grapes, and it’s our job to stomp on them and keep them in the dark until they mature into something you’d like to have dinner with.  Sexist?  You bet.  Amusing?  Every time.  In fact, if you look around, there are all sorts of relationship and wine similes.

  • Husbands are like fine wine – they mature slowly.
  • Marriage is like wine – it just gets better with age.
  • Marriage is like wine – you don’t always know what its ageing potential will be: whether it will develop ripe round flavours or an acid astringency
  • Marriage is like matching wine with food – you don’t know whether it will be any good until you try it.

It was this last one that I was pondering over the weekend.  Pages and pages both on paper and on the internet have been filled with thoughts on food and wine pairing. “You must have white wine with chicken”, “You must have red wine with meat”… I’m sure you’ve all heard the highlights – and let me assure you that the rules are nowhere near as rigid as that.  But it’s also true that all taste involves an element of chemistry and it is a fact that, although experiments with unexpected food and wine pairings might yield amazing results, some food and wine pairings simply work together – so why mess with them?  And once you have tasted a truly successful pairing, you will understand to what an astonishing extent the wine brings enhances the taste of the food, and vice versa.

 

SeptimaBottle

 

If you are new to food and wine pairing, I should probably point out that there are two ways to choose a wine to match a particular food: you are either looking for similarities in flavour (e.g. a buttery wooded Chardonnay with a rich buttery lobster thermidor sauce); or contrasts in flavour (the sweetness of a fortified wine and the saltiness of cheese). And although I am all for experimentation, you first need to know the rules before you can break the rules. So here is the Cooksister Ten Second Guide to food and wine combinations that are tried and tested and really do work:

  • zesty, slightly acidic white wines like Sauvignon Blancs and Pinot Grigios will match any food that you usually squeeze a lemon over (think most grilled fish, seafoods and salads)
  • full-bodied, wooded whites like Chardonnays or Vouvrays will match fish or chicken (or even some pork) dishes in a creamy sauce
  • with spicy foods like Thai curry, slightly sweet low-alcohol wines like dry German Rieslings work really well
  • softer reds like Beaujolais or Pinot Noir work with full-flavoured fish like tuna or salmon; or simply grilled pork dishes
  • spicy, fruity full-bodied reds like Zinfandel or Syrah will match meat dishes with spicy or sweetish sauces, like BBQ or Asian marinades and basting sauces
  • big tannic reds like Cabernet Sauvignon or Bordeax-style blends are robust enough to match heavy red meat dishes like roast lamb and beef, casseroles, and game
  • sweet wines like Port or Sauternes are a good match for salty cheeses.

But the bottom line is that it is your palate, and what works for one person might not work for another.  There is absolutely nothing stopping you drinking chardonnay with your steak, or a pinot noir with a fish dish, if they enhance each other’s flavours on your palate.

Last week I found myself in the lucky position of having to conduct a little food and wine matching experiment of my own when I was sent a bottle of 2010 Septima Malbec and a couple of steaks and asked to come up with a dish to match the wine.  Septima winery (so named because it is the seventh vineyard opened by Grupo Codorniu) was established 1999 in the Mendoza region of Argentina.  The vineyards cover 300 hectares in the cooler climate regions of Argelo and the Uco Valley, home to several of Argentina’s top producers.  The Septima Malbec in paticular comes from vineyards at 3,600 feet above sea level and is hand-harvested in the early morning when temperatures are cool.  The finished product is 100% Malbec and spends 6 months in American oak before release.

 

SeptimaCork

The big question was what dish I could create with my steaks that would be a little more interesting than plain grilled steak, but that would be an interesting match with the Malbec. Having seen that this particular bottle contained a whopping almost port-like 14% alcohol, and knowing that Malbecs are often full of rich, ripe berry flavours, I thought I would take a chance and pair it with the robust flavours of blue cheese and pecan nuts.  Not, as you’d expect, in a salad, but in a risotto. Obviously, steak and Malbec are a classic combination, with the tannins in the wine standing up to the robust flavours of the meat – but would it work with the cheesy risotto?  First, I tasted the wine without food:  a deep red ruby colour and a nose full of ripe red berries with some vegetal rosemary notes.  The palate was full-bodied and featured Ribena-like blackcurrant flavours, with vanilla notes on the long, long finish.  The wine was still a little tannic and closed, and I did think to myself that I would have liked to lay it down for a couple of years.  With the food, though, the wine lost all its tannic edges and became meek, mild and super-accessible:  the rich cheese balanced the tannins and seemed to emphasise the juicy fruit flavours.  A very happy marriage indeed.

Even if you aren’t lucky enough to have a bottle of Septima Malbec floating around, I can’t recommend this risotto highly enough.  Nuts, spinach and blue cheese have long been a classic salad combination and they work as well if not better in a risotto – do try it out as a show-stopper next time your vegetarian friends come over for dinner – just remember to leave out the steak on top 😉

DISCLOSURE: The bottle of Septima Malbec and steaks were provided to me as free samples.

 

SeptimaSteakFinal

STEAK ON BLUE CHEESE, SPINACH & PECAN RISOTTO (serves 2)

Ingredients:

50g pecan nuts, roughly chopped
1 medium onion, finely chopped
1 large clove of garlic, crushed
2 tbsp olive oil
20g +20g butter
200g of risotto rice (I used Riso Gallo carnaroli, provided by our Plate to Page sponsors)
100ml medim sherry
600ml vegetable stock
100g fresh baby spinach leaves, washed
50g blue cheese, crumbled
salt and pepper to taste

FOR THE MEAT (can be omitted for a vegetarian risotto):
2 steaks (rump or sirloin)
a little olive oil for brushing
coarse salt (I use Maldon)

Method:

Place the crushed nuts in a non-stick pan over medium heat and toast until beginning to turn golden and fragrant – keep an eye on them as they burn easily.  Set aside.

Read my tips on how to make a perfect risotto; then melt 20g of the butter together with the olive oil in a large, heavy-bottomed saucepan.  Add the onion and garlic and saute until the onion is translucent and soft but do not let it brown. Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter.  Add the sherry and keep stirring until the liquid has been absorbed almost completely.

Add the hot stock a ladleful at a time (probably about 150-200 ml per ladle).  Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot.  Once each ladleful is absorbed, add the next until the stock has all been added.  The rice should be soft but each grain should retain some bite in the centre, perfectly al dente, which should take about 20 minutes.

If you can multi task, do the steak yourself while manning the risotto (here are my tips on how to cook a perfect steak).  Alternatively, ask your dinner companion to tend the risotto while you do the steak! When you have used up about half the stock, heat a ridged griddle pan over high heat until it sizzles when you sprinkle a drop of water into it.  Brush the steaks with olive oil, sprinkle with salt and lay flat in the pan.  Cook until moisture droplets start to appear on the upper surface, then brush with oil, salt it and turn over. After 3-5 minutes (depending on the thickness of the steak) test for doneness by pressing on the meat with a close pair of tongs. For rare, the resistance should feel like pushing on the fleshy part of the base of your thumb;  for medium, like pressing in the centre of your palm. Remove from the heat and allow to rest, keeping warm.

Once all the stock has been added to the risotto, stir in the spinach and crumbled blue cheese.  Once the spinach is wilted, stir in the pecan nuts and remaining 20g of butter. Taste and adjust the seasoning if necessary.

Divide the risotto between two plates, top each plate with a steak and garnish with toasted pecan nuts.  I also drizzled some utterly gorgeous Rickety Bridge smoked balsamic drizzle on mine and that added a wonderful smoky dimension to the flavours.  Get some if you can.

 

P2P_badge-SomersetDid you miss our our super-successful  Tuscany Plate to Page workshop last October? Well, registrations are open for Plate to Page Somerset due to be held in the UK in Spring 2012!  Have a look at the programme, details about  accommodation, and if it looks like something you’d like to attend,register here – but hurry: places are limited to 12. It would be great to see you there!

 

 

More deliciousness for you!

  • Saturday Snapshots #175Saturday Snapshots #175
  • Saturday Snapshots #124Saturday Snapshots #124
  • Cooksister’s 2008 Top TenCooksister’s 2008 Top Ten
  • Caramelised blood orange, halloumi and pistachio saladCaramelised blood orange, halloumi and pistachio salad

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 #178
All Star Lanes, Westfield Stratford »

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. nina says

    January 24, 2012 at 3:15 am

    I had to smile at all the similes, but I can tell you that with this steak you have have half of it all figured out……the way to a man’s heart. That steak is so perfectly cooked and for someone who has not had a bite of meat for almost a month, a guge temptation!

    Reply
  2. Firefly says

    January 24, 2012 at 7:19 am

    I’m one of those that just go ahead and grill my steak over the coals and slap a sauce on it. Perhaps I need to look at being more creative.

    Reply
  3. Móna Wise says

    January 24, 2012 at 8:09 am

    That wine shot is gorgeous. I must look for it here locally.,We are of the same mindset here and drink what we like instead of what ‘should’ be paired with dinner. And I do not think you could go wrong with the risotto….yum!

    Reply
  4. Colleen says

    January 24, 2012 at 8:35 am

    Stunning photography and stunning writing here….love the similes too…must be related 🙂 Oh that risotto is definitely being bookmarked for a chilly evening….how delicious!! Well done xx

    Reply
  5. Sarah, Maison Cupcake says

    January 24, 2012 at 11:13 am

    Steak and blue cheese? YUM! Not keen on red wine, I am sticking to my new rule of only drinking it if it’s pink or fizzy – preferably both!! Pink fizz goes with anything I reckon…

    Reply
  6. bellini says

    January 24, 2012 at 11:16 am

    Blue cheese in the risotto is pure genius to match with a steak Jeanne.

    Reply
  7. The Winesleuth says

    January 24, 2012 at 11:57 am

    So glad to see a food blogger taking wine seriously as a major component of a meal. As a wine blogger, I always match the food with the wine and urge others to do the same. It makes the entire meal infinitely more enjoyable and as you pointed out, when a food and wine match harmoniously it can be a very happy marriage. I agree that you should drink what you like and experiment with food and wine matches, if they don’t work, well you won’t be trying that again but if it does, a delicious coincidence. Although there are “rules” to food and wine matching, they’re not hard and fast, more like footloose and flexible, at least for me! More of these kinds of posts please 🙂
    p.s. fantastic pix!

    Reply
  8. Andrew says

    January 24, 2012 at 1:21 pm

    lordy lordy lordy – why didn’t I get free malbec and steaks for goodness sake AND come up with such fabulous pictures to boot!?

    Reply
  9. joey says

    January 24, 2012 at 3:17 pm

    I am totally clueless when it comes to wine! Your guidelines above are great and so easy to relate to (does that make sense?) so thank you very much for sharing them!! I am definitely taking note…
    Delicious sounding risotto…now I’m hungry and it’s almost midnight over here!

    Reply
  10. Cara @ Gourmet Chick says

    January 24, 2012 at 11:00 pm

    This looks fantastic. I got sent Septima and steak as well and I just grilled the steak and drank the wine. Very uncreative of me – you have done a much better job! (But oh the wine was good).

    Reply
  11. Cara @ Gourmet Chick says

    January 24, 2012 at 11:00 pm

    This looks fantastic. I got sent Septima and steak as well and I just grilled the steak and drank the wine. Very uncreative of me – you have done a much better job! (But oh the wine was good).

    Reply
  12. Cara @ Gourmet Chick says

    January 24, 2012 at 11:00 pm

    This looks fantastic. I got sent Septima and steak as well and I just grilled the steak and drank the wine. Very uncreative of me – you have done a much better job! (But oh the wine was good).

    Reply
  13. Rosa says

    January 24, 2012 at 11:07 pm

    A splendid dish! That steak is cooked to perfection. I love to pair red meat with blue cheese.
    Cheers,
    Rosa

    Reply
  14. Sarah says

    January 25, 2012 at 8:51 pm

    I had to smile when I saw this. I recently found the Septima Malbec ’09 and tried it out. I chose it because of the year (it was the oldest cheap wine I could find!) and absolutely loved it. What a coincidence I saw it here too! Love this post!

    Reply
  15. Sylvie @ Gourmande in the Kitchen says

    January 26, 2012 at 7:52 am

    Beautiful shots! I agree with you on wine pairings, the best thing is to know the basics and then try for yourself to see what you like.

    Reply
  16. Meeta says

    January 26, 2012 at 1:32 pm

    I had a grand laugh at he first simile. New to me and I must MUST remember it! Love the risotto BORG also having a blue cheese craving here at the moment – making salads and pasta with it. I think this risotto is up next! If I get some of these lovely steaks too I’d add it them to my menu ;o)

    Reply
  17. Xean says

    January 26, 2012 at 2:14 pm

    fantastic! You just have a beautiful recipe that makes your loved ones smile and love you more.
    Can’t wait to cooked this for my girlfriend.

    Reply
  18. Krista says

    January 27, 2012 at 6:14 am

    I love your wine tips, Jeanne! I am by no means an expert and it is very helpful to have some basic guidelines to assist me. 🙂 I’m still in love with a chilled Sparkling Shiraz from Australia I had last year. Pure bliss. 🙂 Love that you added blue cheese to this. Delish!

    Reply
  19. Alice says

    January 27, 2012 at 9:59 am

    Yum! This looks so delicious, I may just have to attempt it this weekend… x

    Reply
  20. Jamie says

    January 27, 2012 at 11:03 am

    Gorgeous dish, fabulous flavors! Wow! Blue cheese sauce works wonders on steaks so of course serving steak with blue cheese (and spinach? Oh my yes!) risotto is brilliant! Mmmm can’t wait to eat at your house! Love the wine tips: I know anything goes these days and they do always say to follow your own tastes, but your tips are really helpful!

    Reply
  21. kitchenvoyage says

    January 27, 2012 at 5:58 pm

    I really like the idea of the pecan risotto. I will try without the stake, I like the mix but too many calories

    Reply
  22. Kevin (Closet Cooking) says

    January 29, 2012 at 12:03 pm

    Steak and blue cheese is an amazing combo. Fabulous meal!

    Reply
  23. M.Smith says

    April 6, 2018 at 12:54 am

    Amazing. Made this tonight. Risotto was so creamy. Great method and check out the article about risotto too!

    BF added a simple balsamic marinade to steak and was not disappointed.

    Thank you for sharing!

    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!
Roosterkoek - a South African braai essential
How to sautée Brussels sprouts
Jan Ellis pudding - a classic South African dessert

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.