Tasty Morsels

Recent Posts

Home-made Tonic Water

Home-made Tonic Water

A well-made Gin and Tonic has to be one of my all-time favourite drinks. Gin is surging in popularity at the moment and there are very many varieties on the market, each with their own qualities. Different varieties of good quality tonic water are rather […]

Smoked Salmon

Smoked Salmon

A little while ago, I bought myself a cold smoker, or more specifically, a ProQ Cold Smoke Generator. It’s quite an ingenious little device, and consists of a spiral channel which is filled with fine wood chips. Once lit, the wood chips slowly smoulder away, […]

Prawn Crackers

Prawn Crackers

Many visits to Chinese or Thai restaurants start off with a bowl of prawn crackers to nibble on while you browse the menu. The local Chinese takeaway throws a bag of them in with each takeaway order. They make for a pleasant light and fluffy snack to nibble on. It had never occurred to me to try making my own until I stumbled across this recipe over at Sous Chef. They show how to make two variants – a plain prawn cracker and one coloured black with squid ink. Quite conveniently, they sell squid ink, so I promptly bought some.

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Chocolate Marshmallow Teacakes

Chocolate Marshmallow Teacakes

A few weeks ago, I posted my recipe for marshmallows. It proved to be quite a popular post, and a good few people have sent me messages about it. Recently, Lauren from CoffeeMuffins commented on the post, and mentioned her previous not-very-successful experience of making […]

Fermented Black Soy Beans

Fermented Black Soy Beans

A few years ago, I bought Preserved by Nick Sandler and Johnny Acton. It’s a great book and contains details and recipes for a wide variety of preservation techniques – salting, air-drying, pickling, fermenting, smoking – the lot. One of the recipes is for fermented […]

Marshmallows

Marshmallows

I love marshmallows, but the synthetic pink and white cylinders we most commonly see aren’t really the best of examples. Really good marshmallows can be quite hard to find – they should be pillowy soft and melt into your mouth as you bite. They should be sweet, but not sickly sweet. As I said, the really good ones are trickier to find, but luckily, it turns out that they are  surprisingly easy to make.

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Perfect Fries

Perfect Fries

First, let’s clear up the inevitable confusion over terminology. I’m British. ‘Chips’ are pieces of potato, cut into chunky fingers (more than 1cm wide) and then deep-fried. ‘Fries’ are pieces of potato, cut into slender fingers (less than 1cm wide) and then deep-fried. Those snacks […]

Vinegar-Free Pickled Onions and Shallots

Vinegar-Free Pickled Onions and Shallots

I love the allium family: onions, shallots, garlic, chives, scallions – all of them. I also love pickles, and pickled onions and shallots are, perhaps, amongst the very best of all.