for fabulously frugal food
We started off with Nigella’s Union Cafe Spicy Nuts. Then moved on to two different varieties of a pastry based one. Then quickly whizzed up a salmon dip and a brinjal dip. After that we played with bannocks and made three different flavours.
Today’s recipe is from a reader, Tass Smith. Tass generously offered her chutney recipe when I said just how many apples I had picked from our little Fiesta Tree and was wondering what to do with them all. This recipe came from my late Grandma’s good friend,...
Went to the third Cooking Around The World class last night. We made Beef Rendang, a spicy Indonesian beef and coconut curry, and Gado Gado, a layered vegetable salad with Katjan sauce, which is a spicy peanut sauce. We’re having the Rendang with some rice this...
Wondering what to talk about today, I thought I would have a go at a savoury curd, as discussed in the cranberry curd post. I had lots of olives in the fridge, so now was a good time. I mulched them up with a hand blender and mixed them with the eggs and butter and...
Yesterday, I was reading a German cook book and came across these unusual looking things. They are made using gnochhi dough, but fried in butter at the end. They would make wonderfully delicious little morsels. Here is a gnocchi recipe using fresh potatoes, and...
Had a pack of cranberries in the fridge and I love a good curd, so decided to make a cranberry curd with them. Lots and lots of different fruits will make a delicious fruit curd
I grew one excellent box of radish earlier this year by planting radish seeds in a box in the greenhouse. I have tried several times since to repeat it, with no success at all. The last lot, I sowed in the garden, and they weren’t all that good, and I ended up leaving them so long I ended up with radish seed pods.
Enjoyed one of these for my lunch today. And this time, I added a piece of preserved lemon, cut up very small. It gave an added dimension of flavour. I already like this sandwich. A lot. And with the addition of a little tangy lemon under flavour, humming away in...
Preserved lemons are super easy to make at home, very versatile and a fraction of the price of shop bought
Piccallili makes a great gift, men in particular seem to like it. Great as a hostess gift, or in a gift hamper. It takes 6 weeks to mature, so allow time
On impulse, with my hand on the way to the compost bucket, I paused and dropped a zested and squeezed half lemon into the glass of water I had been drinking and left it there for a couple of hours to see if there was any flavour left in the lemon shell.
Croutons are incredibly useful little things. They can shoosh up many a dish.