I am most contenedtly nestled into the rather grand home of my friends Miranda and Mick Jones (I keep expecting Tinkerbell and Peter Pan to come flying through the window into the children’s nursery at any moment). They have graciously offered me shelter during my stay in London.
Julie Anne Rhodes in Holland Park
They live in a beautiful tree-lined street in West London…just a stones throw from Notting Hill, and Portobello market. Everything one could need to survive is conveniently within walking distance. One of the last bastions of old-world charm and a village lifestyle right in the center of West London.
Mick and Miranda Jones with daughter Stella
I walk down the block to the patisserie for delicious, fresh baked croissants or pain du chocolate with my morning cappuccino….
Then, on my way home I stop to pick up dinner at the green grocer…
A lovely wide array of produce to choose from at the green grocer
…and the free range poultry and organically reared meat at the butcher, or….
A butcher at Lidgate
…the fresh catch of the day from the Queen’s fishmonger…
The Notting Hill branch of James Knight
I might also stop at the off license (liquor store) to pick up a bottle of wine for my hosts, and the delicatessen for nibbles…
… and cheese to savor with the wine.
Or we skip dinner at home and swan off to some fabulous restaurant or night club for the evening.
Nighclubbing with longtime pal Emily Cash
All of this coupled with the laughter shared with my daughter and good friends, plus a glorious English summer (sunshine and warm weather is more often than not a rarity in England) has made this a most enjoyable visit to London indeed. Thank you for your friendship and hospitality Miranda and Mick!
Herb Roasted Pork Tenderloin
Tender, moist, succulent pork tenderloin with a touch of crispiness from the panko and fresh herb coating on the outside makes this a winner for an every night dinner or for entertaining guests on a reasonable budget. Plus, it cooks much faster than a large pork roast, and is one of the lowest fat content cuts of meat, making it a very healthy option.
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1 tablespoon olive oil
- 1 large shallot minced
- 2 teaspoons fresh thyme
- 1 pound asparagus trimmed and chopped
- 1 medium eggplant chopped
- 5 ounces mushrooms chopped
- salt and pepper to taste
- 5.2 ounce Boursin cheese
- 16 ounce package filo dough thawed in fridge + see note
- 1/4 pound unsalted butter melted, or butter flavor cooking spray
- Heat the olive oil in a large sauté pan, add minced shallot and cook until softened over medium-low heat, about 6-8 minutes.
- Turn heat up to medium and add eggplant, cook 5-6 minutes, browning on all sides. Add asparagus and mushrooms, and continue cook with the lid on, stirring occasionally, for a further 4-6 minutes.
- Reduce heat to low and add Boursin, stirring until melted. Remove from heat and let cool completely before making filo rolls.
Serve with green vegetable of choice on the side.
This post was first published July 1, 2009. Where will you be traveling this summer?