benyfoodblog.blogspot.com

BenY's Food Blog

Thursday, 16 July 2015. I was remembering today over my congee lunch I had from a place near my office just how much he loved the stuff; a clear rice porridge with fried onion and soy sauce to add flavour to an otherwise bland medium. I thought about how it could be turned into a little more special, something worthy of remembrance. So Get your pans on the heat and your kettles on the boil. Time to cook us some congee. 24 medium prawns, in the shell but heads off. 1 chicken breast, sliced into strips.

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Thursday, 16 July 2015. I was remembering today over my congee lunch I had from a place near my office just how much he loved the stuff; a clear rice porridge with fried onion and soy sauce to add flavour to an otherwise bland medium. I thought about how it could be turned into a little more special, something worthy of remembrance. So Get your pans on the heat and your kettles on the boil. Time to cook us some congee. 24 medium prawns, in the shell but heads off. 1 chicken breast, sliced into strips.

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1 beny's food blog

2 recipes that matter

3 serves 4

4 deep sauce pan

5 spatula

6 small poaching pan

7 bowl/mug

8 ingredients

9 fish sauce

10 soy sauce

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BenY's Food Blog | benyfoodblog.blogspot.com Reviews

https://benyfoodblog.blogspot.com

Thursday, 16 July 2015. I was remembering today over my congee lunch I had from a place near my office just how much he loved the stuff; a clear rice porridge with fried onion and soy sauce to add flavour to an otherwise bland medium. I thought about how it could be turned into a little more special, something worthy of remembrance. So Get your pans on the heat and your kettles on the boil. Time to cook us some congee. 24 medium prawns, in the shell but heads off. 1 chicken breast, sliced into strips.

INTERNAL PAGES

benyfoodblog.blogspot.com

1

BenY's Food Blog: Interview with a Culinary Legend: Arnaud Bignon

http://www.benyfoodblog.blogspot.com/2014/07/interview-with-culinary-legend-arnaud.html

Sunday, 6 July 2014. Interview with a Culinary Legend: Arnaud Bignon. If you have not been here for a while, let me say "welcome back! If this is your first read of this blog, let me say "welcome! Followed by, "where the hell have you been! I am now, almost reluctantly but not too reluctantly, on instagram. Also Twitter fulfils a role so please do retweet, hashtag and all the usual things tweeters do. (You can tell I'm not very good at it). Benyfoodblog is the tag to follow. Does that explain why you hav...

2

BenY's Food Blog: September 2013

http://www.benyfoodblog.blogspot.com/2013_09_01_archive.html

Monday, 30 September 2013. Favourite food of all time: Foie Gras. Favourite cheese: Brillat Savarin with truffle. I first encountered this cheese at Chapter One. In Kent and is also the restaurant which took me on as a summer-stage worker. The cheese itself is the creamiest rich cheese you’ll ever taste, and the layer of truffle that is placed in the middle and allowed to infuse into the main body of the cheese gives it a strong, earthy aroma that is just fantastic. Delicate little birds which, if done r...

3

BenY's Food Blog: Restaurant Review: The Pointer, Brill HP18 9RT

http://www.benyfoodblog.blogspot.com/2014/02/restaurant-review-pointer-brill-hp18-9rt.html

Sunday, 9 February 2014. Restaurant Review: The Pointer, Brill HP18 9RT. Review day today, focusing on The Pointer. A charming public house in Brill, Oxfordshire. I will attempt to get through this blogpost without attempting to offend anyone, intentionally or otherwise. So this is, admittedly, more of a maison publique. Food: okay, down to the business end of things. My dining partner and I shared two starters of Chicken liver parfait with brioche and home-made pickles and a bowl of whitebait.wh...There...

4

BenY's Food Blog: October 2013

http://www.benyfoodblog.blogspot.com/2013_10_01_archive.html

Friday, 25 October 2013. Several thousand apologies later. My goodness is it hard to keep to a schedule and hold down a job at the same time! Friday is usually interview day but, ironically, the interview isn't happening until tomorrow (Saturday) so you will have to wait until next week. Several of my guest posters are away at the moment so volume is right down on postings. Apologies again for the American Government-esque service! A very apologetic BenY. Links to this post. Tuesday, 22 October 2013.

5

BenY's Food Blog: July 2015

http://www.benyfoodblog.blogspot.com/2015_07_01_archive.html

Thursday, 16 July 2015. I was remembering today over my congee lunch I had from a place near my office just how much he loved the stuff; a clear rice porridge with fried onion and soy sauce to add flavour to an otherwise bland medium. I thought about how it could be turned into a little more special, something worthy of remembrance. So Get your pans on the heat and your kettles on the boil. Time to cook us some congee. 24 medium prawns, in the shell but heads off. 1 chicken breast, sliced into strips.

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BenY's Food Blog

Thursday, 16 July 2015. I was remembering today over my congee lunch I had from a place near my office just how much he loved the stuff; a clear rice porridge with fried onion and soy sauce to add flavour to an otherwise bland medium. I thought about how it could be turned into a little more special, something worthy of remembrance. So Get your pans on the heat and your kettles on the boil. Time to cook us some congee. 24 medium prawns, in the shell but heads off. 1 chicken breast, sliced into strips.

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