Spring, it seems, is finally here.  My tomato plants are now shooting up at a rate of knots, ants have invaded the kitchen, and (best of all), rhubarb arrived in this weeks organic vegetable box.

Rhubarb Fool

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I’m happy to announce that I have the opportunity to give away a free “Mayan Magic” Chocolate Making Kit to one lucky blog reader. In short, the kit allows you to make your own chocolate from home and contains all the essentials: cacao powder and  butter, natural sweetener, you get the idea. I’ve not tried [...]

Easter is a big deal in Poland, a country where 90% of the population are Roman Catholic. The end of lent is marked by feasting throughout the Easter weekend, and this cake “Babka Cytrynowa” (literally translated as “lemon Grandma cake”) is just one of the many traditional dishesthat is used to mark the occasion.

So here’s the story.  I was joking around with this rather “large” guy at work the other week about his fondness of pies (I’ve never seen him eating one.  It’s a light-hearted joke about his weight) and saying how I should blog a pie recipe just for him.  The same weekend I saw the “Two [...]

And it brings me great pleasure to introduce the winner of our recent free cookbook giveaway…R. Carradine, come on down and collect your prizes (Traditional Puddings and Desserts and Supper for Friends by Mary Berry)!

The parsnip.  Not a very exciting vegetable on its own and certainly one that always seems to be left lurking when my vegetable box is almost empty, but one which works incredibly well with other flavours.  A curried parsnip soup is one way of using this vegetable which is becoming pretty well known, so here’s [...]

Before I start rambling let me just tell you the purpose of this little post.  Basically a few weeks ago I invited food bloggers from around the world to join in with our challenge “In the Bag”, whereby dishes must be cooked using a group of pre-chosen seasonal ingredients – white chocolate, pomegranates, and passion [...]

No time to blog today (damn this eternal degree) but certainly time to give away a couple of free cookbooks. Hands up who wants ‘em?

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.

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.