All recipes, both our own plus those reprinted with permission from cookbook publishers
The first time I made chicken liver paté, I was quite nervous. A food friend encouraged me by sharing their recipe, and I was amazed at the ease and tastiness of the result, not to mention how inexpensive it was. Since that time, I developed my own version, a chicken liver and port paté that ... Read more »
I absolutely adore kukuye sabzi (also known as kookoo sabzi), an Iranian recipe for a soft, herb-filled omelette. This recipe is from Greg & Lucy Malouf’s Malouf: New Middle Eastern Food and is straightforward to make. Read our review of Malouf: New Middle Eastern Food. Also commonly spelled Kookoo Sabzi. This dish became a favourite of ... Read more »
This delicious recipe for meatballs and baked eggs in a spiced tomato sauce is from Greg & Lucy Malouf’s Malouf: New Middle Eastern Food. We really enjoyed the dish, fniding it a lot like a North Indian tomato-based curry in flavour. Read our review of Malouf: New Middle Eastern Food. This dish is best described ... Read more »
I love the idea of giving homemade gifts for Christmas. I’ve come across the mentality that homemade is second best; I know people who judge on monetary value and assume that shop-bought, established brands are always better than amateur efforts. Homemade to these folks is about thrift or stinginess or rose-tinted nostalgia, if they’re being ... Read more »
When challenged to create a dish with the theme of Whipped Heaven (cream/desserts) for week 2 of the Russell Hobbs Allure cookery challenge, one idea popped into my head straight away. A cross between a pavlova and a fruit tart. I named my creation the pavlotart! From the pavlova, I’m taking the meringue base, which ... Read more »
New cook books are great. New cookbooks I won by following the author on twitter are even better! I was delighted to win a copy of Stew! by Genevieve Taylor. I’m a huge fan of a good stew; hearty and comforting, full of warmth and good flavours and often made from inexpensive ingredients. Genevieve Taylor feels ... Read more »
This is a beautiful jelly, both in appearance and taste. The flavours of fruit and herb come through clearly, and a gentle aroma too. As a preserving addict, I knew I wanted to make some apple jelly with the kilo of cooking apples from our allotment tree. We also had a small handful of Cox’ ... Read more »
We made these Russian pelmeni (meat dumplings) alongside vareniki (cheese dumplings) for a Russian vodka and dumplings evening with friends. (Meat) Pelmeni Unlike vareniki which seem to be made with a wide range of fillings, pelmeni are most commonly filled with meat. Traditionally, they are made by the hundreds and stored outside (where the ... Read more »
When twitter friend Sabrina saw my plea for authentic recipes for Russian pelmeni she kindly offered to loan me her copy of a charming Russian cookery book called Please To The Table. Written by Anya Von Bremzen and John Welchman, the book includes 400 recipes from the former Soviet Union, “from the Baltics to Uzbekistan”. ... Read more »
Back in 1994, when we got married, fondue sets were considered rather twee. But I wanted one anyway and lo and behold, we received one amongst our wedding presents. For the first few years, we used it regularly (by which I mean once every few months, not weekly). But over time, both cheese and chocolate ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]