Our first tour took us sporadically through some of the letters twixt A and L, with occasional photographs of the actual food, as the outstandingly elegant Dr Pockless and I took on the task of cooking through the alphabet. We … Continue reading →
I was taught to cook risotto by an ex-boyfriend, who made such enormous quantities of it, and spent what felt like hours tending to it. I could never be bothered. All the stirring, and for me it never seemed to … Continue reading →
It’s a while since we’ve had a recipe around here, so let me treat you to this delightful vegan(ish) feast. Like all vegan dishes, it has been improved by the addition of bacon, but obviously that’s optional if you’re more … Continue reading →
Here is a flapjack recipe with flour in, of all things. And it’s in imperial, too! 8ozs butter 2 good tablespoons golden syrup Melt together in pan. Add 8ozs oats 8ozs self raising flour 6 ozs sugar Mix well. Press … Continue reading →
A slightly-faffy slow-cooker recipe, though faff that can be faffed in your own time rather than when hungry. Say, when listening to pop master.
Another of the favoured slow-cooker recipes is the infamous sausage and bean casserole (similar to a Cassoulet, only breezier). It’s ace, easy, but Oh My God, it does lead one to deflate quite spectacularly. So, the ingredients. (And yes, on … Continue reading →
Posted on Stroppycow’s behalf by Karen.
Posted by Karen on behalf of Swisslet. A few years ago, I was inspired to start mixing cocktails by an appalling mojito served in a restaurant. Mint, rum, soda water and ice does not a mojito make. “There’s plenty of … Continue reading →