Fennel and celeriac soup

June 18th, 2016

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Biscuits

June 15th, 2016

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Garlic scape pesto

June 10th, 2016

We are accidentally growing garlic in the garden. I made pesto from the garlic scapes.

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Hot and spicy chicken wings

June 9th, 2016

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Recipe

Sausage roll

June 3rd, 2016

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N said “better than Greggs”.

Tastes even better cold the next day.

Recipe

Ottolengi’s cauliflower and egg tart

May 26th, 2016

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Recipe

Painting

May 22nd, 2016

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Tomato gazpacho

May 21st, 2016

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Recipe

New Taiyaki recipe

May 21st, 2016

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A bit of an experiment which went wrong. I used a modification of Delia’s pancake recipe, using:

  • 220g plain flour
  • 4 eggs
  • pinch of salt
  • 2 tablespoons of sugar
  • 200ml milk + 75ml water (half of the original recipe)

The taiyaki took longer to cook — about 3 minutes each side — and were soft and “deflated” after cooking.

I think the original recipe is still the better one because the batter is much stiffer and so makes firmer taiyaki.

Live and learn.

Chicken wings

May 19th, 2016

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Recipe

Nigel Slater lamb belly flatbreads

May 17th, 2016

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Recipe

Butterfly

May 17th, 2016

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Sunny Sunday

May 8th, 2016

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Sushi mug

May 7th, 2016

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Lemon chicken linguine

May 5th, 2016

Delicious!

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The recipe is from Antonio Carluccio’s column in The Times.

The recipe for the chicken gnocchi is:

  • 350g chicken breast meat
  • 2 x medium eggs
  • 2 tablespoons of panko
  • 1 garlic clove
  • 2 tablespoons of parsley
  • bunch of basil
  • nutmeg

Zap the ingredients above in a food mixer (this can be done hours in advance).

Heat oil in a hot frying pan and use a tablespoon to measure out small balls. Cook for at least 5 minutes on each side. Add lemon zest and juice, and generous amounts of salt and pepper at the end.

Meanwhile cook linguine. Save a cup of the pasta water (very important).

Add chicken gnocchi and water to the pasta and serve with lots of parmesan.

Artistic endeavours

April 24th, 2016

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Taiyaki

April 23rd, 2016

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Taiyaki recipe and anko recipe. I need a lot of practice.

Edit:

My recipe, makes 16 taiyaki

Mix together well:

  • 2 cups of plain white flour, minus 4 tablespoons
  • 6 tablespoons of cornflour
  • 2 teaspoons of baking powder
  • 2 teaspoons of bicarbonate of soda
  • 6 tablespoons of sugar

In a separate bowl, beat 2 medium eggs and 1½ cups of milk.

Whisk the wet and dry ingredients together.

Refrigerate for 1 hour.

Cook over a very low heat, 2 mins / side.

Crepes suzette

April 21st, 2016

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Recipe … very rich and very tasty.

French market in Abbotts

April 17th, 2016

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Kotatsu is finished

April 17th, 2016

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Part 1, Part 2.