I came across some recipes for Middle Eastern cooking and was intrigued by the posh way the recipe was prepared. Superb measuring cups all set out and the ingredients delicately put together, but the actual method still required good old fashioned hands to do the mixing.
Another what I call "posh" kitchenware being displayed to make us wonder why in our kitchens we have a battered old plastic bowl, wooden spoons that have stirred one to many curries and stews, and our faithful old Pyrex measuring jug. I love the extravagance of it all, but mostly the real deal is when the hands are used.....just like us! By the by, I'm going to make this meat and potato dish but using phyllo sheets.
This one blew me away with its opulent kitchenware. Yes I know it's all for the camera, but oh my giddy aunt, are those dishes so over the top it makes your eyes water....the pastry result must be mouth-watering, but I want at least one of those dishes.
Oh yes, so simple! It would take me more than a week just for the pastry. And yet it looks like something that my grandmother would have been able to whip up for Sunday lunch when the notables were invited. (Actually it is just a sort of fancy pâté lorrain. )