No Churn Chocolate Ice Cream

No Churn Chocolate Ice Cream

No Churn Chocolate Ice Cream You don’t need to make an egg custard and you don’t need an ice cream maker to make no churn chocolate ice cream. There isn’t a trace of an ice crystal crunch either. If you leave it to get fully frozen, take it out at least half an hour...
Cream of Cabbage Soup

Cream of Cabbage Soup

Cream of Cabbage Soup Cabbage is a very nutritious vegetable and has been eaten by people for 1000’s of years, currently consumed worldwide. One day last month, I had far too much white cabbage to be able to use it up before it went manky. So I decided to try...
Soufflé Croûton Slice

Soufflé Croûton Slice

Soufflé Croûton Slice I went to a Cookalong recently where we all took a different soup. I tasted 10 soups that day, which was fabulous! All of them very different. One of the members also brought Mary Berry’s Wonderful Soufflé Croûtons, which truly were rather...
Creamy Leek & Cheese Toasty

Creamy Leek & Cheese Toasty

Creamy Leek & Cheese Toasty I posted a little while ago about the recipes we cooked at the last U3A cooking group, including a gorgeous Pad Thai, and this creamy leek and cheese toasty. I was sure I had also posted the recipe for the toasty, but apparently not!...
I found a delicious new taste today

I found a delicious new taste today

I found a delicious new taste today I found a delicious new taste today I am rather a big fan of Hugh Fearnley-Whittingstall. Whenever he brings out a new book, I invariably buy it. Not that I need much of an excuse to buy a cook book I love Hugh’s approach to most...