Recent Posts

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 , although my version has evolved a little over the years. I put rather less sugar in than he suggests, and…

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 why people buy this stuff ready-made – the home version is quick, easy and so much better.

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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…