https://tablenspoon.com

cooking club
login
register

Menus
- Dinner
- Lunch
Recipes
Inspiration
About
Contact

Menus
- Dinner
- Lunch
Recipes
Inspiration
About
Contact

Menus
- Dinner
- Lunch
Recipes
Inspiration
About
Contact

Home
My Profile

My Profile

Close

Login

Forgot your password?

Username or E-mail

*

Password

*

Remember me

table&spoon cooking club home

not a member yet? join

Barbara

table&spoon is all about entertaining and bringing your friends and family around the table.

Born out of years in the hotel and restaurant industry, and love for entertaining, table&spoon brings you tricks, tips and the ‘art of the table’ to create more confident hosts.

And if you need advice with a party, from deciding a theme, to table settings and arrangements to menu selection, please contact me.

Buon appetito!
Barbara

Subscribe

Leave this field empty if you're human:

follow @tablenspoon.entertaining

A simple chicken teriyaki bowl that is a crowd ple

A simple chicken teriyaki bowl that is a crowd pleaser for the pickiest of eaters. I serve over basic rice along with steamed broccoli or any other green vegetables. You can serve with a number of veggies if that suits your tastes. I have a great homemade teriyaki sauce but as time is often crunched, no reason not to use a store version. Recipe at www.tablenspoon.com.
——
#foodblogger #foodie #food52grams #nytimesfood #nytimescooking #teriyakichicken #dinnertonight #dinnerfortwo #dinnerideas #dinnerforfamily

It’s plum season! For some reason these were no

It’s plum season! For some reason these were not the sweetest plums so I had to macerate them in a little sugar and vanilla. Adding a different flavor for the cake, I did it with brown sugar giving it a caramel flavor. I shared it with our neighbors because the temptation to eat the whole thing was just too great!

In the background of the picture are the new dessert plates I picked up at a local antique market. I loved the old fashioned floral design that is so delicate and feminine.

#feedfeed #feedfeedbaking #cakesofinstagram #thebakefeed #huffposttaste #nytcooking #bakefeed #chowhound #feedblogfeed #tastingtaste #kitchn

It’s time to eat as many fresh summer tomatoes a

It’s time to eat as many fresh summer tomatoes as possible…and not bad with a ball of the best ever burrata! A beautiful addition to any summer meal. #tomatoes #caprese #bestofsummer

800 followers! Thank you! And so I present my su

800 followers! Thank you!

And so I present my summer go-to lunch- a quiche of fresh, garden zucchini (courgettes), leeks and mature cheddar cheese. Recipe on website!

I’ve spent most of the summer cooking. The irony is I’ve posted very little because carving out the time to take a photo when 10 people were waiting for lunch or dinner was not really possible.

I don’t shoot food that necessarily looks picture perfect. All my photos (aside from desserts) are usually taken quickly before serving them. Often in my haste to satisfy hungry family & friends, I completely forget to take a picture. Even with the best of intentions and pre-planning I often am focused on the energy around the table and everything else disappears.

This summer has also been one of a different focus. My eldest teenage son (1st of 3) is heading off to college, and the bittersweet memories of him playing in our English garden have mixed with the pride I feel for the man he is becoming. Such strange emotions that are all part of being a parent. This phase of letting go is one no one explained to me. Unlike the details we share when first having a baby or the younger years, this chapter was left unexplained, and I had to find a way to navigate it. Through bumps and turns it is becoming easier.

Over the past weeks, I have found great comfort in an inspiring, creative Instagram foodie community. Our connections may be virtual but they are real. Cooking is home regardless of where your loved ones are in the world. I’m grateful to have you enter mine and thank you for giving me a peak into yours. #feedingfriends #feedingthesoul #nytcooking #quiche #sundaylunch

A summer grill- halloumi and zucchini topped with

A summer grill- halloumi and zucchini topped with a dressing of vinegar, dash of sugar, lime juice and red pepper flakes. Need I say more?
#summergrilling #feedfeed #food52 #nytimescooking #zucchinirecipes

In Portugal the day starts in a cafe. Similar to t

In Portugal the day starts in a cafe. Similar to the ‘bar’ in Italy, cafes have been places of social gathering since the 18th century and managed to stay central to Portuguese life even during 48 year dictatorship of António Salazar. The oldest cafes are in downtown Lisbon in an area called Chiado. When I first visited Lisbon in 1999, it was a quiet area full of locals and a handful of old fashioned shops. Flash forward 15 years with the birth of discount airlines and Airbnb and it became a scene similar to Soho in London- lots of drinking, mobs of people traffic and overall not very pleasant during the summer tourist season.

I like to get a ‘meia de leite’ (half milk coffee) and a ‘bolo de arroz’ which is delicious muffin made with rice flour. The muffin is incredibly tender, made fresh daily and not too sweet. We all fight over the crunchier top of muffin. My kids love these with a bottle of chocolate milk…The one in this picture

When we’re on holiday we definitely break out of the everyday and indulge on things we don’t eat at home. I never eat muffins but in Portugal I can’t help but enjoy the food that is part of our memories here. Bolo de Arroz is one of them. Many cafes only receive a few per day and if you’re not there early enough than you just may miss out. #quintadolago #bolodearroz #muffinstagram #portugal #eatingout

Wherever you roam in the world eat your greens!
—-
Yesterday we had 14 for dinner but the teenagers out numbered the over 40s. What to make that was easy and could please varying tastes (and nationalities). Grilled meats and fish with lots of vegetables was the answer. This salad is a combination of little gem lettuce cut into quarters, sprinkled with fresh dill, chives, feta and drizzled with a Dijon vinaigrette. For a bit of difference I took arugula tossed with salt and olive oil to add to center of the dish. It was devoured quickly and even the teenage kids managed to add color to their plates. Mission accomplished! ❤️ ——-
#vegetarianrecipes #saladsofinstagram #dinnerideas #dinnerforfriends #littlegems #food52 #quintadolago #nytimescooking #dinnerideas #dinnertonight

Pastel de natas have a crunchy, flaky crust filled

Pastel de natas have a crunchy, flaky crust filled with the most luscious, creamy custard. I’ve tried making my own with store-bought phyllo dough but they could not compare to the most famous place @pasteisbelem. The lines are no longer winding down the street and grabbing a table to enjoy a WARM pastel de nata sprinkled with cinnamon and powdered sugar is such a treat! Lisbon is now busy with locals and a few tourists making the city better than ever. Sadly Pre covid Lisbon was a wild party scene is many areas that detracted from the local flavor and culture. #pasteldenata #pasteisdebelem #lisboa #lisbonportugal #custardcream

About
Contact
Privacy Policy

© 2018 table&spoon. All rights reserved. Website by freehand.