Tasty Morsels

Nothing But Onions

Nothing But Onions

Tasty Morsels

Recent Posts

Wild Garlic and Asparagus Frittata

Wild Garlic and Asparagus Frittata

It’s asparagus season; it’s also wild garlic season. Two of my favourite things, and they go together so well. And frittatas, they’re definitely a go-to weekend brunch staple. Easy to make, and very tasty, and you can fill them with pretty much anything. So what […]

Guanciale

Guanciale

Pork cheeks are a delicious and much under-rated cut of meat. I usually get a couple in my regular meat box from The Well Hung Meat Company, and most often I sous-vide them (62˚C, 48 hours), then roast them in the oven to crisp up a […]

Crab and Prawn Sandwiches

Crab and Prawn Sandwiches

These are Crab and Prawn Sandwiches with a difference – they are a layer of crab, sandwiched between two prawn sheets. I got the idea from the excellent Ideas in Food blog, where they posted about making prawn noodles, using transglutaminase to bind the prawn meat together in sheets. (For those unfamiliar with it, transglutaminase is an enzyme used to bond proteins together). I thought it might be a nice idea to make thicker sheets, and use it instead of bread to make a sandwich.

(more…)

Gin and Juice

Gin and Juice

Dave Arnold, the food world’s very own mad scientist, has a book out – . This isn’t a book for the faint-hearted – it’s not a simple book of recipes. Sure, there are recipes in there, but there’s much, much more to it than that. […]

Whipped Pancakes

Whipped Pancakes

Sue had a sudden craving for pancakes the other day. I love pancakes, they’re so easy to make – just a flour, egg and milk batter, with a little sugar and pinch of salt stirred in, then fried in a little butter. What could be […]

Piccalilli

Piccalilli

I made piccalilli yesterday and somebody asked for the recipe, so here goes:

My piccalilli recipe is based on Gary Rhodes’ version from his New British Classics, although my version has evolved a little over the years. I put rather less sugar in than he suggests, and to be honest, it would probably do no harm to reduce it further. The actual vegetable ingredients can easily be varied depending on what you happen to have lying around. I’d class the cauliflower and onions as essentials, but the cucumber is optional, and I sometimes add other things – red pepper is a nice addition, for example.

(more…)

Cooking The Prawn Cocktail Years

Cooking The Prawn Cocktail Years

Having long stated that my favourite cook book ever is Simon Hopkinson and Lyndsey Bareham’s , I recently realised that it contained many recipes that I had still never tried. So, I have set myself a challenge – to cook every single recipe in the […]

Nut Butter

Nut Butter

It’s been a while since I tried making my own peanut butter, and so the other day I thought I’d give it another whirl. It really is incredibly simple to make, and as I have just rediscovered, the results are delicious. I really don’t know […]