Wednesday, 17 October 2012

Liz's Home-Made Fish Fingers

"Is it acceptable to eat fish fingers if they're home made?" My sister Liz asked. Um, yes I responded, I'm partial to a fish finger sandwich. Who isn't? So our submission of the week comes from my sister Liz aka Mum of nephew of dreams Oliver. She used the hairy bikers recipe, and made her fish fingers using fresh haddock, and home made chips with potatoes from Bonds farm. For those of you not familiar, Bonds farm shop is Bucks' version of Tesco. Country style. Minus the toiletries aisle and electrical goods (except milk float). Here's some wise words from Liz: "Unlike your average processed fish finger, not naming any brands, (cough birds eye), my fish fingers are of no comparison and have been made with fresh haddock making them full of delicious flavours. I rolled each individual piece of fish firstly in plain flour (mixed with a pinch of salt and black pepper), then dipped into a beaten egg (free-range, freshly laid by my chickens this morning), then finally rolled in breadcrumbs mixed with polenta. Fried for a maximum of ten minutes on medium heat, turning every couple of minutes. Tips: use a generous coating of egg as it enables your breadcrumbs to stick to the fish. Do not fry on high heat as this will only cause your breadcrumb coating to burn. Do not worry about perfect fish finger shapes, different shapes add to the beauty of home cooking!"
I was very impressed with how Liz even provided a cross section of her fishy masterpieces - blog standards have hit an all time high folks. Can't wait to get back to the country to sample these bad boys. And see Oliver's face of course - here's a little piccy of him loving life out on the farm. Get off my land!!! Thanks Liz, you housewife extraordinaire. Eichler x

Tuesday, 16 October 2012

Bacon & Lentil Soup

Yet another soup success at Chez Gibbs, Mondays home made delight was bacon and lentil. Begin by rinsing then boiling the lentils for 20 mins. Meanwhile fry off the bacon, then add in roughly chopped potato, onion, garlic, celery and carrot and fry for 5 mins. Strain the lentils, add to the bacon mix and pour over enough water to cover. Add in a stock cube and seasoning then reduce the heat and simmer for 45 mins or until the potatoes and carrots are soft. Roughly blend so the soup is still chunky, and voila a hearty soup for all the family/me myself and I. Eichler

Sunday, 14 October 2012


A few months ago you may remember I received a chilli plant who I christened Charlie. Well, Charlie Chilli has come of age and has grown these bad boys. Nurturing skills 10/10.

I used one to make delicious meat balls with spicy tomato sauce and pasta. Wife skills 10/10 (proposals 0).

Cookery Books

£4 for two brand new cook books at Battersea boot sale. And that was after haggling. All those years of being dragged around boot fairs as a child by my antique dealer parents has really paid off. Although every time I look at my new boot sale bargains I will be reminded of the time when I was five and my parents DROVE AWAY from a boot sale without me and didn't even notice I wasn't with them for an hour. Hello childline. Eichler

Avocado & Poached Eggs

Dean Street Town house can do one, Balham Hill Gibbs House is the new destination dine! This morning we made avocado on toast with poached egg. Totally worth dragging ourselves to Sainsburys for the avocados. Eichler 1, hangover 0. Note to self: two portions of this is excessive, felt a bit sick after one. Powered through though obvs, appaz there's starving children in Africa. Who knew? Eichler

Wednesday, 3 October 2012

A Fashion Week Survival Guide

Now all us fash crew know that LFW is haaaaard Work. Early morning rises, going from show to show, late night parties. It is imperative that one follows a fashion week survival guide to get through such a gruelling time.
See below for top tips on how to get through the fash packs biggest week.
1. Coconut water... High in vits, and gives you all the energy you need for those early rises.

2. Popcorn, available at all the shows, low in kcals and a taste sensation.

3. Fizz. Enough said.

Failing that, remember your roots and head to golden square for one of Greggs finest.

So what if you pass Alexandra shulman on the way.... I'm proud of my love for sausage rolls #lie #ihidthebagafterwards
The happiest I was all fashion week, With thanks to Holly, Lucia and Abi for getting me through this trying time. LOL. And with people like this frowing you need all the help you can get.

- Posted using BlogPress from my iPhone