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Tag Archives: Tasty
Well hello to you all and a happy new year! I hope you had a fantastic Christmas full of fun, laughter and of course, damn good food. My Christmas was everything I hoped it would be and my rich roasted … Continue reading
Having been out of action recently with my annual chest infection, (it just doesn’t seem like I’ve had a proper year without one), it has forced me to remain out of the kitchen and away from the development of my … Continue reading
Oh how I love the sunshine! Just the very thought of all that lovely Vitamin D seeping into my pores just makes me smile. It’s not only me that worships those blessed UV rays; our garden is bursting with life … Continue reading
Well I never thought I would be sitting on the beach getting a tan in April in the UK but here I am all golden and sunkissed. My wife and I went away for a few days for her birthday … Continue reading
I am smiling again! The sun is out here in the UK, the evenings are bathed in daylight and we can all wear sunglasses again without looking like some celebrity who is trying desperately hard to be recognised by pretending … Continue reading
The Caper Tree’s ‘Tasting Menu’ Danny Vice-Holt I hate to admit it but I have a confession to make. I am a junkie. Well, a caffeine junkie to be more precise. Yes, I know it doesn’t seem very serious but … Continue reading
Well hello there! It seems the last time I posted a blog was ages ago; where has the time gone? Well, I have been extremely busy this past month and last week was especially so but very exciting. After my … Continue reading
I’ve Been Time Travelling, Struck Cookbook Gold & I’m Giving my New Cookbook Away for Free. I Must be Mad!
Now I’ve been having great fun working on my own cookbook. I’ve been getting it ready to unleash upon you hungry herbivores and open-minded omnivores and I am now pleased to say:
IT’S READY, IT’S DOWNLOADABLE AND IT’S FREE!!!
Just click on the link above or the image of the book below and hey presto, you’ve just got yourself a spankingly good cookbook for absolutely nothing!
It’s called The Caper Tree’s ‘Tasting Menu’ and it’s an ebook collection of all the recipes I’ve posted on my blog, plus a few new and exclusive recipes just for you all.
I wanted to say a huge THANK YOU to everyone who has followed and supported me with ‘The Caper Tree’ and I can’t think of a better way of doing that than giving you all something back in return. (I could give you all money as a thank you but I’m not rich and I’m not stupid!)
Please feel free to tell everyone that here is a free, animal-friendly cookbook with great recipes available for download. Spread the good word and pass it onto your friends, enemies, hell anyone you can think of that would appreciate this, it is totally free after all! The only thing I ask is if you reproduce any of the recipes or material, you mention The Caper Tree and Danny Vice-Holt (that’s me!) when you do it. Continue reading
So Valentine’s is mere days away and the air is becoming thick with passion and love. So what will you be doing with your beloved on Monday night? Er…. perhaps I should rephrase that – I mean, are you taking … Continue reading
OK. I made this a few night ago and it went down a storm. SMOKED CHILLI & RED WINE ROOT VEG STEW. No pics for this and no exact measurements needed. Just quickly throw it together and chuck it in the oven:
This is my modern take on the great 1970’s Scandinavian export, the cheese and meat fondue by throwing Japan right there into the mix. It consists of a dish of raw vegetables & tofu, some dipping brilliant dipping sauces and tempura batter. The idea is that like a fondue, you place the hot oil in a fondue bowl in the middle of the dining table and cook your food right there. You skewer your vegetable with your fondue fork, coat it in the batter and put it straight into the hot oil. After 30-45 seconds, it’s cooked and you remove it, placing it on a piece of absorbent cloth to remove any excess oil and then dip it in a sauce of your choice. BE WARNED, IT’S GOING TO BE HOT so you may want to put it on your plate and eat it with a knife & fork once it’s cooled. Continue reading
You may think its ages away but it’ll creep up on you I promise. Yes, now we’ve put Christmas to bed and we’re just breathing out the last of the Vodka-soaked fumes from New Year, it’s time to look towards … Continue reading
I have to admit, I am a creature of habit. I like certain rituals or routines because they make me feel in control of my life. It is human nature after all. We all have our rituals don’t we? For … Continue reading
I Don’t Want to be a Show Off, but I Secretly Want those Turkey Eaters to be Jealous of my Spuds & Gravy!
Like many of you I’m sure, I was raised on a diet of meat, fish, chicken, dairy and lashings of vegetables. My Sister and I were lucky enough to have at least four amazing cooks in our lives when we … Continue reading
Well Christmas is nearly here and the Tofurkey is getting fat! Actually I’ve never had Tofurkey and I don’t intend to start this year I’m sure there’s nothing wrong with it and it tastes just fine and I shouldn’t be … Continue reading
I was talking with my lovely wife the other day about all the foods we miss eating being vegan. Before I became vegan I was vegetarian for almost 10 years and was a massive cheese gobbler; any cheese, anytime, anywhere. … Continue reading
The recipe I’m about to give you is Winter Carrot & Rosemary Soup with a Garlic & Parsley Drizzle and is fabulous. A drizzle is a tangy and zesty concoction which you literally drizzle onto the soup just before serving. I’m a big fan of a drizzle in soups; balanced correctly, they can add a dimension of sharpness and zing whilst complimenting the richness and depth of the soup itself. Many restaurant and supermarket soups rely on butter, cream and beef or chicken stock to give their soups flavour, so we have to use other ingredients to build our depth of flavours and as always in Vegan cuisine, we build from the bottom and work up to the top. Continue reading
‘Vegan tasty Chargrilled Vegetable and Avocado Club Sandwich’. It’s packed full of flavour and has that slightly barbequed taste which makes me want to pack a suitcase and fly off to the nearest Australian beach party. my wife also appreciated by whisking it away from me as soon as I finished taking the photos and claiming it as her dinner. It was the last I ever saw of it. Continue reading
To me, creating and cooking a dish is like building a house; you start from the bottom and you build your way up to the top. What do you do if the main component of a dish has a subtle flavour – Butterbeans or Tofu or Courgettes for example? Where do you go to create those rich full flavours of a French Onion Soup or the deep and spiky taste of a slow cooked Chilli? Just remember though, ingredients such as vegetables and beans do have a flavour of their own so whatever you cook needs to work with them and not overshadow them completely. Continue reading