I love the idea of kedgeree - it all seems so unlikely. Victorians, not normally known for their multicultural acceptance, sitting down to ...
There are some foodw that have always seemed mysterious to me. Egg nog is one of them.
The following recipe I made last week and thought 'That's a keeper, I'll stick that one up on the blog when I get a chance'. I promptly forgot all about it.
In the back streets of Soho, there's a great Lebanese restaurant called Yalla Yalla.
It's the day after Hallowe'en. There's smashed pumpkin pieces all over the streets of South London and all the pubs around here have cobwebs in their corners leftover from the celebrations of the night before.
It's the day after Hallowe'en. There's smashed pumpkin pieces all over the streets of South London and all the pubs around here...
It may look a bit anemic in this photo, but trust me, this pie is a good 'un - especially with autumn leering at you. Put on an extra p...
I'm just back from a few days in Paris, a city I'm fonder of than a dog is of its genitals.
This recipe isn't big or clever. Quite literally - it has very few ingredients and it requires almost no effort on your part.
While my garden (read a cat toilet out the back of my flat and two window boxes) have been yielding not much in the vegetable stakes, it lo...
Anyone been watching Economy Gastronomy on BBC 2? It's the usual use seasonal ingredients, cook from scratch blah blah blah. One of the things it reminded me to do was to go through my cupboards and freezer and clear out the crap.
I found a few surprises in there - namely a sushi ingredient that I'm a little scared to use as it's titled something like 'boiled gourd', as well as a pack of sausages that may predate the last ice age and may already be sentient - and a few things that really should have been used up already.
One of them is a delicious punnet of redcurrants that was a present from Mr Flicking the Vs' mum who, because she lives outside the capital, has the unheard-of-in-London luxury of a garden.
The other great and underused ingredients that I managed to unearth was jar of wild hibiscus flowers in syrup - great in sparkling wine and, as it turns out, cupcakes. Alas, the flavour doesn't come through massively in the fairy cakes, but it turns them a little pinky-reddy and that's alright with me.
50g vegan margarine
75g self raising flour
Teaspoon of cider vinegar
Couple of pinches of baking powder
50-75g redcurrants (depends how fruity you like your fairy cakes)
One Alpro vanilla dessert (125ml, I think - one pot anyway)
Three dessertspoons of wild hibiscus syrup and a bit more for decorating
How you do it
Cream together the marge and sugar until light and fluffy.
Stir in the flour and mix well.
Stir in the Alpro dessert until well mixed, then add the vinegar and baking powder and mix again.
Finally add in the redcurrants and hibiscus syrup and stir gently so the fruit is evenly mixed. Drizzle a little syrup over the top and decorate with a few spare redcurrants if you're of a mind to.
Spoon into cupcake cases (there should be enough mix for about six cupcakes) and bake in the oven at about 200 for 20/25 minutes, or until a knife or skewer inserted into the cake comes out clean.
This weekend, I went to see a pregnant friend of mine and the subject of cravings came up. Interestingly, rather than craving a particular food, she said she's been craving colours - orange food, for example, or green.
This weekend, I went to see a pregnant friend of mine and the subject of cravings came up. Interestingly, rather than craving a particular ...
This is a bit of a work in progress. Why? Quite simply, because my scales broke in the process of making this recipe (this may or may not be connected to the fact that I dropped them in the sink) so the amount of flour is a guess at best.
For anyone of a vegetarian or vegan bent in search of some interesting new ingredients, I can heartily recommend Japan Centre. It does pretty much what it says on the tin - sells more Japanese food than you can shake a stick at.
The tastiness factor of this soup depends on the ripeness of the avocado. You pretty much want it to be on the cusp of ripeness - a little bit under is fine, a little bit over and the whole thing isn't quite as good.
Last week, I was staring at a beautifully sunny, if sweaty, London - blue skies and temperatures that most Brits would associate with their two weeks' holiday on the Med. Naturally, the summer was crying out for food to match - something light and delicate and fresh to the taste.
One of the great things about summer (there are many, obviously - picnics and drinking beer outdoors are top of my list at the moment) is the little boom of summer fruits on sale. Raspberries, strawberries, blackberries, peaches, apricots and all the rest, all just begging to be used in some sugary way.
I really like - whisper it - salads. I see nothing shameful in liking salads, despite their regular appearance as the default herbivorous option on restaurant menus. And dammit, summer's looking suspiciously like it's here, so everyone - whether they're herbivorous or not - will be chowing down on some leaves in these next few weeks.
I really like - whisper it - salads. I see nothing shameful in liking salads, despite their regular appearance as the default herbivorous o...
After a failed attempt to give blood earlier this year - "Take it, damn you, take it!" "But we don't want it!" &quo...
Hey - good to see you. You're looking good - did you do something new to your hair? You washed it, huh? Well, it suits you.
"I'm on the verge of going off," it whispered. "If you have to throw me away, you'll have wasted 70p, and I know you hate that, you cheap little bastard."
Cream of celeriac soup
Hey - good to see you. You're looking good - did you do something new to your hair? You washed it, huh? Well, it suits you. You've...