Firstly I apologise if this kind of thing doesn’t interest you; you probably read my site for recipes, after all. If it helps, please consider this article a photograph of a part baked bun which isn’t quite ready to come out of the oven yet. Continue reading
What I present to you here is the time honoured method of making pasta; one egg for every 100 grams (3.5 oz) of flour. It is important to choose a “00″ type flour and to use organic eggs (these give the pasta a delightful yellow tinge). Other than that, it’s just about the kneading. You don’t even need a pasta machine, although I do find the repetitive rolling of the machine method strangely satisfying. Continue reading
February is a bit of a dull month for food, with the exception of Valentines day – which has already passed us by! In the spirit of cheering us all up, this month’s edition of the seasonal food blogging event “In The Bag” is aimed at creating dished from ingredients you can’t fail but be happy with. Continue reading
This isn’t so much of a recipe as a way of cooking – one that is so quick and easy that it makes a regular appearance on my table when I’m pushed for time, usually following a hard day at work. Continue reading
The Food Standards Agency in the UK is pushing a new campaign highlighting the health dangers of saturated fat, such as heart disease. The campaign will take the form of TV ads and newspaper articles, featuring some simple tips to … Continue reading
A couple of weeks ago I blogged about the cress that I’ve been growing in my kitchen. There are so many delicious kinds, I just had to come up the perfect recipe to utilise them. Continue reading
Sort of; London restaurant chain The Little Bay is offering customers the chance to pay whatever they think the meal is worth. That’s one way to beat the credit crunch for consumers, but will it work for the restaurant?
I’m supporting a new RSPCA campaign called “Rooting For Pigs” and I’d like you to do the same; read on to find out why. Continue reading
