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.

Baby Scan Photograph

I’ll make sure to let you know how it turns out, not too long left to wait now.

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.

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.

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.

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.

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.

This bright red beetroot soup is popular throughout the whole of Eastern Europe and it’s easy to see why – the colour is stunning and the taste is delicious!

Cress seems to have a really bad reputation, which I’m putting down to memories of growing it in egg cups as children. On its own the traditional garden cress really can be quite bland; grow a few different types (see list below) though and you’ve got a fantastic addition to any salad or sandwich.

Tonight (25th January 2009) is the 250th anniversary of the death of the Scottish poet Robert “Rabbie” Burns, a night that is traditionally celebrated with the eating of haggis accompanied by a reading of his aptly named poem “Address to a Haggis”:

Papa al Pomodoro is, truly, one of the most delicious and simple soups you can make, originating in Tuscany and consisting of not much more than tomatoes and bread. In my case, it’s also great for creating the illusion of summer; the reality is very wintry wind and rain hammering my window as I type!