You can’t imagine how good our house smells right now. There’s just something about the smell of any kind of stock cooking that makes a house smell wonderful. Add to that the smell of stewed apples and melted chocolate and…
Author: Catherine
Adventures with ingredients – Casa Iberica!
I think I have mentioned elsewhere that I live in the Moreland region, an area which has always had a pretty big immigrant population – mostly Italian, Greek and Turkish, but with a fair scattering of people from India, North…
Food on TV: Heston Blumenthal’s Victorian Feast
Oh my. Am I the last food-obsessed person in the world to discover Heston Blumenthal’s extraordinary feasts? How have I missed this wonderful culinary insanity for so long?
Recipe: Three Roasted Vegetable Soups
Three recipes in one post today, because it’s the same (very easy!) method, but with markedly different flavours. I’ve given recipes for a very simple but delicious pumpkin soup, a subtly perfumed beetroot soup and a creamy Jerusalem artichoke soup,…
Garden to Plate: Jerusalem Artichokes
I’ve noticed a distinct trend in my occasional forays into vegetable gardening: if it’s easy to grow and doesn’t get eaten by caterpillars, you can guarantee it is monstrous to prepare (I’m looking at you, broadbeans). It must be confessed…
Recipe: Arroz con Pollo with Peas
This recipe is adapted from Andrea Chesman’s book Serving Up the Harvest. I’ve made this recipe with snow peas, sugar snap peas, green beans or broadbeans supplementing or replacing the peas, and I often add paprika, chilli, oregano, thyme, or…
Review: Serving Up the Harvest, by Andrea Chesman
I bought this book a few years ago, when I discovered the wonderful world of vegetable boxes delivered to your door and was trying to work out what to do with all those brassicas (cauliflower, cabbage, broccoli and brussels sprouts…
Recipe: Coconut and Lemon Buttercream
This is a very quick and easy recipe for a lovely, rich, coconut-infused icing that is dairy free and will work on all sorts of citrus or coconut cakes, but particularly on the coconut and lemon cake found in Veganomicon. …
Show-off post: Eurovision Party Cake
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Basics that aren’t: Béchamel Sauce (and variations)
Ah, béchamel sauce. As I wrote yesterday, it is one of the great culinary classics that dates back at least as far as the kitchens of Antonin Carême and probably further… but it’s also a definitive ingredient in comfort foods…