Category: Blog
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Gingerbread Zombies
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on
So I missed Halloween by a little… When isn’t the right time for edible zombies, is my question? The recipe calls for an intricate, fussy pattern produced by a rolling…
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Dosa-Spiced Potato Cakes Florentine
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on
Aka. God-Damn it Hollandaise, why can I never make you right? I am inept at this sauce. I made this twice tonight and the best I could do was "curdled…
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Dosa-Spiced Potato Cakes and Cucumber Pickle
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on
The trick here is to keep the potato cakes to a typical burger size, no bigger. I found that making them bigger makes it tricky to cook and keep whole.…
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Jam Roly-Poly
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on
This is just delightful. I had no idea this was so simple, shortcrust pastry, not sweet pastry, rolled out to a square about half a centimeter thick. Spread with (in…
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Braised Pork Rigatoni as well as Chicken, Barley Broth
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on
No knife tough enough to cut the ribs down to size, but this looks very appealing. Shouldn’t have added the onion at this point, but never mind. The ribs look…
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Roast Whole Haddock
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on
This was an amalgam of recipes found online due to it being a little thrown together. Started by drying the fish thoroughly with paper towels, slashing the fish on both…
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Roast Beetroot, Anchovies & Almond Skordalia
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on
The almonds were chopped as finely as I could with a knife, but in hindsight I would just use ground almond. The flavour was great, but the chunks in the…
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Eating out: baked sweet potato and tahini
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on
Simple, but very nice. Tahini yoghurt dressed baked sweet potato, seasoned, some sunflower seeds and not much else really. Properly baked, so that there’s color and texture rather than from…
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Lentils & Israeli Couscous
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on
Nigel Slater – Kitchen Diaries 3, pg. 383 So I have to say this was the first thing that hasn’t gone down too well with either of us. To the…
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Chicken, Squash & Beans
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on
Leon, pg. 231 The marinade is crucial here, almost does a cerviche kinda thing… Only it’s chicken, so don’t eat it until you apply some heat. Pumpkins were oddly difficult…