I really want to write about – and cook – asparagus, because it’s Spring now, and I’m absolutely itching to get to the market on Sunday and see if they have asparagus yet. I won’t buy asparagus until I find…
Category: nut-free
Recipe: Not Really Moussaka
So I had this idea about making vegetarian moussaka with some of the leftovers and veggies I had in the house. And I looked at the Delia vegetarian moussaka, and liked the look of it, so I thought I’d give…
Recipe: Steph’s Sticky Date Pudding Cupcakes with Caramel Sauce
This is a guest post from Steph, a friend of mine from work. She brought a huge batch of these cupcakes (and more importantly, their sauce) in for her birthday a few weeks ago, and we devoured them in record…
Recipe: Smoked trout, sun-dried tomato and leek pasta bake
This is probably not the kindest thing to do to smoked trout, but Andrew is very anti-fish, so if I want to cook fishy things, I have to disguise them a bit. And it was lovely – the smokey trout…
Recipe: Primary Colour Marble Cake
The local garden shop has mutated into a local garden shop that also sells really interesting obscure organic ingredients. Excellent. One of their interesting obscure ingredients was strawberry powder, which is freeze-dried strawberries ground into a powder. It’s lovely –…
Recipe: Garlic Fudge
Many years ago, I purchased a cookbook called Garlic, Garlic, Garlic!. I purchased it pretty much for the sake of one recipe, garlic fudge. I figured that garlic fudge was not a recipe I was going to find anywhere else,…
Recipe: Bean and Pepper Tacos
This is one of my standbys when I’m tired and feeling unimaginative. It was especially fabulous when I gave up meat for Lent this year, and promptly regretted it because I couldn’t cope with long work days and then being…
Recipe: Obscenely Decadent Chocolate and Cherry Brownies
These are lightly adapted from a recipe in Paul Young’s book, Adventures in Chocolate, which is, incidentally, a completely and gloriously insane book containing recipes for things like marmite truffles and garlic ganache. Actually, I really need to try the…
Recipe: Lemon Meringue Sponge Cake
This is the aforementioned six-hour cake. It might take less time if I were truly and reliably competent at either Genoise sponge, meringue, or lemon curd (and actually, these days, I have it down to about five hours, assuming nothing…
Recipe: One step up from takeaway
Today is the first day of my holidays, which means that I am exhausted to the point that I spent about ten minutes wandering around the kitchen at lunchtime today dithering about how to make a salad and continually opening…