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Astrochef's Page
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Joined 11 months, 3 weeks ago. 
From London, GB
GroupRank 8
I'm a self proclaimed Master cook.
I have 25 cooking friends
My recipes have 38285 views with a 5 average.
http://is.gd/IX28
Currently lovin' I enjoy so many foods it is quite difficult to pick just one that I couldn't live without, but if I have to it would be seafood. The cuisines of China are among my favourites however at the top of a list of my favourite cuisines would have to be the regional foods of Lancashire and Yorkshire..
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I Suppose You Could Say That I Can Cook A Little And Know Something About Wines, Etiquette, Butler’s & Chef’s Tips And Tricks. And Maureen Knows Just As Much (if Not More). foodie
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About me
We are John & Maureen Glen, both 56 years old and have been married for 35 years, We have lived, worked and kept each other company for most of that time. For over 10 years we worked for Lord and Lady Hanson here in the UK at Their townhouse in London and country cottage in Berkshire and in Palm Springs, California I was Chef & Butler and Maureen was Senior Housekeeper. Why “Astrochef” and “Lancashire Molly”? Well my name at school gave me the nickname Astro and being a chef I just put the two together as for Lancashire Molly, Molly became a personal name for Maureen and as she comes from Lancashire aI used to joke about Maureen and her sisters (all five of them) as being the Lancashire Witches, consequently she became “Lancashire Molly”!! In 1978 I was elected to the Institute of Master Chefs My hobbies include photography and in 1986 I was elected to the Royal Photographic Society, I am also involved in the study of genealogy and social history and in 1980 was proposed and elected to the Society of Genealogists. In the pursuit of genealogy I use a computer to manage a database of some three thousand names and 100 families. My Other Interests Include: Food and Drink, Reading, Music, Movies, Photography, Genealogy, and Walking in and around London. For Lord Hanson's 70th birthday in Palm Springs I cooked (believe it or not) Lancashire Hotpot for about 50 guests which included Michael Caine, Roger Moore, Kirk Douglas and so many more, and every time a dinner party was coming up everyone asked for it. My inspiration comes from Chefs such as; Albert & Michelle Roux they taught me so much, from the UK comes Rick Stein, Elizabeth David, and Brian Cotterill, from Europe my heroes are Paul Bocuse, and Pierre Gagnaire, and from the USA there James Beard, Paul Prudhomme, and Martin Yan, Tim Cushman, Thomas Keller and Sue Zemanick
We are John & Maureen Glen, both 56 years old and have been married for 35 years, We have lived, worked and kept each other company for most of that time. For over 10 years we worked for Lord and Lady Hanson here in the UK at Their townhouse in London and country cottage in Berkshire and in Palm Springs, California I was Chef & Butler and Maureen was Senior Housekeeper. Why “Astrochef” and “Lancashire Molly”? Well my name at school gave me the nickname Astro and being a chef I just put the two together as for Lancashire Molly, Molly became a personal name for Maureen and as she comes from Lancashire aI used to joke about Maureen and her sisters (all five of them) as being the Lancashire Witches, consequently she became “Lancashire Molly”!! In 1978 I was elected to the Institute of Master Chefs My hobbies include photography and in 1986 I was elected to the Royal Photographic Society, I am also involved in the study of genealogy and social history and in 1980 was proposed and elected to the Society of Genealogists. In the pursuit of genealogy I use a computer to manage a database of some three thousand names and 100 families. My Other Interests Include: Food and Drink, Reading, Music, Movies, Photography, Genealogy, and Walking in and around London. For Lord Hanson's 70th birthday in Palm Springs I cooked (believe it or not) Lancashire Hotpot for about 50 guests which included Michael Caine, Roger Moore, Kirk Douglas and so many more, and every time a dinner party was coming up everyone asked for it. My inspiration comes from Chefs such as; Albert & Michelle Roux they taught me so much, from the UK comes Rick Stein, Elizabeth David, and Brian Cotterill, from Europe my heroes are Paul Bocuse, and Pierre Gagnaire, and from the USA there James Beard, Paul Prudhomme, and Martin Yan, Tim Cushman, Thomas Keller and Sue Zemanick
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Sallya2 4 weeks, 1 day ago said:
Thank for being my cookery friend :)
Peetabear 4 months ago said:
Thank you Chef John for you new cooking friend invitation... I look forward to sharing recipes with you and learning from your vast expertise...you have a very impressive bio...and I am honored to be a friend...
Sitbynellie 4 months, 4 weeks ago said:
Hello, John! I stumbled upon your page from your rumbledethumps recipe. I have not heard that name for a long time but it must have been way back, from my granny. I am really impressed by your bio, and I'd really love to try some of your recipes. I'd be chuffed if you would accept my friend invitation.
Susan
Lunasea 10 months, 1 week ago said:
John, thank you so very much for your kind comments and rating on my Cioppino - I really appreciate it. I also love your delightful stories of trips amd menus. It is a pleasure to have you here.
Smiles,
Vickie
Lunasea 10 months, 2 weeks ago said:
Hi there John - I wanted to thank you for dropping by my Louisiana Deviled Crab Cakes. If you give them a try, let me know what you think. I'd love to know. Take care and I hope you and Maureen have a great weekend. ~Vickie
Mikemarl 10 months, 2 weeks ago said:
Hi John,
I came upon your name through a Google search. My partner and I purchased the Lord Hanson estate in Palm Springs (Norwood West) from his son Robert in April of 2007. I am a self-taught but have a passion for cooking and entertaining. We have hosed many dinner parties here so far, including a sit-down dinner for 35 people this past New Year's Eve that I cooked myself. I would love to talk to you about your past here and exchange any recipes that you might be willing to share. I would be willing to share any of my own recipes that you might be interested in looking through. There are also a handful of cookbooks here that were left with the house. Some have notations in them. Are these your notations? I am very curious. I will send you a friend request. I hope all is well. Mike
Waterlily 11 months, 2 weeks ago said:
Wow! I just read your profile and now I'm completely honored and humbled that you had a favorable response to something I posted! That particular method of treating onions is traditional in my family, although I don't think it's original or exclusive to my family. I know that my grandfather learned it from his mother.
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My Shared Recipes
Bacon And Leek Quiche
Her Ladyships Shrimp Salad
Submitted 11 months, 3 weeks ago. 4 comments.
4 comments. Chilled Asparagus Soup
Submitted 11 months, 2 weeks ago. 1 comments.
1 comments. Algarve Style Cockles
Submitted 11 months, 3 weeks ago. 1 comments.
1 comments. Anchovy Butter Using A Food Processor
Submitted 4 months ago. 1 comments.
1 comments. Butter Pie A Potato And Onion Pie
Submitted 8 months, 1 week ago. 4 comments.
4 comments. Shrimp Remoulade
Submitted 11 months, 3 weeks ago. 2 comments.
2 comments. Asparagus With Quails Eggs And Prosciutto
Submitted 10 months, 1 week ago. 0 comments.
0 comments. Szechwan Crispy Beef
Submitted 4 months, 2 weeks ago. 2 comments.
2 comments. Baked Mackerel With Gooseberry Sauce
Submitted 8 months, 1 week ago. 0 comments.
0 comments. Five Bean Soup Mix
Submitted 4 months ago. 1 comments.
1 comments. Gremolata
Submitted 10 months, 2 weeks ago. 2 comments.
2 comments. Ajili Mojili Sauce Hot Pepper And Garlic Sauce
Submitted 4 months ago. 0 comments.
0 comments. Rumbledethumps
Submitted 5 months ago. 5 comments.
5 comments. Ginger Beer Plant
Submitted 7 months ago. 4 comments.
4 comments. Chopped Greek Salad With Chicken
Submitted 4 months, 2 weeks ago. 0 comments.
0 comments. Mollys Egg And Bacon Salad
Submitted 8 months ago. 1 comments.
1 comments. Lamb Burgers With Cucumber Relish
Submitted 3 months, 3 weeks ago. 0 comments.
0 comments. Chantenay Carrots Glazed With Butter
Submitted 3 months ago. 2 comments.
2 comments. Braised Veal Shanks With White Bean And Tomato Sauce
Submitted 11 months, 3 weeks ago. 2 comments.
2 comments. Herbes De Provence Provenal Herbs
Submitted 7 months ago. 0 comments.
0 comments. Aoli Garlic Mayonnaise
Submitted 10 months, 2 weeks ago. 3 comments.
3 comments. A Quail Salad With Polenta Rocket And Mushrooms
Submitted 11 months, 3 weeks ago. 4 comments.
4 comments. Herbes De Provence Chicken
Submitted 7 months ago. 0 comments.
0 comments. Mollys Mushy Peas
Submitted 3 months ago. 1 comments.
1 comments. View All
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People are Talking
Posted by A1patti about Bacon And Leek Quiche
Sounds wonderful! I love leeks.^5!!
Posted by Lunasea about Braised Veal Shanks With
Thank you for such a delightful recipe. It sounds so delicious. :) Vickie
Posted by Otterpond about Her Ladyships Shrimp Sala
Wow I bet this makes a beatiful presentation. Tomato season is coming right up what a wonderful idea. The seasonings sound perfect.
Posted by Trev about Ginger Beer Plant
Yep,that's how I remember it and how nice was the ginger beer?!!! You've got me thinking that I should be getting into this. For us, it's coming onto that time of the year. Th
Posted by Elgab89 about Algarve Style Cockles
I love any type of clams, and this recipe is wonderful!
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Huxter 3 months, 3 weeks ago said:
Hello John and thank you for accepting my friensd request .You certainly have been inspired by some influential names .I particularly like Prudhomme's approach .Many years ago my father became friendly with Alain Chapel on his first visit to Australia and subsequently entertained Alain in Australia and visited him in France .I have the cookbook he annotated for my Dad .Very sad when he died .Rick Stein of course is very well known here as well ,making many trips here and filming for local TV .And at one stage Paul Bocuse had a restaurant in Melbourne where I ate several times before the economics of it all prevailled and the doors closed .I used to drool over the A$300,000 cooking range in the open plan kitchen where you watched your meal being prepared .The range is still in the building ,unused and stuck on the 10th floor with no way of getting it out without a crane and a wreckers ball !!
Cheers from Australia.