Learn how to use a “sous-vide” and cook chicken breasts.
How To Sous-Vide Chicken Breasts
Thursday, 25 October 2012 By 6 Comments
Beef Meatballs with Curried Banana Sauce
Thursday, 20 May 2010 By 11 Comments
Beef, Chestnut and Red Wine Stew
Thursday, 7 January 2010 By 2 Comments
You know when you start a New Year you try so hard to be positive but on days like this it’s pretty difficult.
Baked Rice Pudding
Sunday, 8 November 2009 By 10 Comments
Bah! So what if there is a recession? Who needs pounds if you can enjoy decadent desserts with mere pennies?
Swedeaphobia Cure
Thursday, 22 October 2009 By 2 Comments
Braised Lamb Shanks with Thyme, Roast Carrots and Baby Onions
Wednesday, 17 June 2009 By 3 Comments
When I first read this recipe I got filled with scepticism. How can it possibly taste good? It contains no wine, let alone stock. The concoction will probably be bland and boring. Unfortunately, it was high time for a change in the lamb shank department which we usually drown in red wine, stock and some tomato purée. Wanting to get out of the rut I went ahead and cooked this recipe.
Beef, Mushroom & Ale Pie
Thursday, 23 April 2009 By 14 Comments
Four days after Gabriel’s birthday it was Neil’s turn to celebrate his. After countless offers from my parents to take him out for a meal he still preferred my home cooking to any restaurants in the area and with good reason.
Shepherds Pie
Thursday, 9 April 2009 By 7 Comments
Just like Spaghetti Bolognaise/Bolognese there are more variations to Shepherd’s Pie than you can wave a stick at. Everyone’s got their own twist on this classic British dish and each time it tastes a little bit different but we all get the general idea of what it’s (supposed to be) like. Shepherd’s Pie and Cottage Pie are sometimes used interchangeably but to my mind SP is lamb and CP is beef.
Coq au Vin
Monday, 9 March 2009 By 14 Comments
After trying out countless of Coq au Vin recipes, I chucked them all away and cooked the dish from scratch….my way. I never did get hold of a rooster as is the traditional way of preparing this classic dish. Nor did I drown the bird in a whole bottle of red wine. None the less, just one bite is to die for…
Caramel Coconut Cake with Caramel Butter Frosting & Pecans
Monday, 1 December 2008 By 7 Comments
“Is it your birthday?”
All eyes were on me at the Scrabble club.
“Nope.”
“What are you celebrating?”
“Nothing.”
“Then what’s the occasion?”
“There’s no special occasion.”
“Is there something you’re not telling us?”
From the back of the room an old lady yells, “It can’t be, she just lost all her baby weight!”
Why oh why are people so suspicious when you bring a cake along? Must there always be an excuse like a special occasion to enjoy a good slice of scrumptious cake?
