By The Cook | Published:
February 20, 2009
Another zucchini glut lifesaver, but, you will get me in trouble if this recipe leaks out. My friends would be horrified if they saw this post!! I NEVER cook curry quickly, mine takes two days at least to make.
The spices are roasted and ground by hand and lovingly added with the precision only a true Indian cook can imagine. In any cuisine that relies on spices, the order in which they are added to a dish is of the utmost importance and Indian cookery is no exception.
All that said, this is a life saver if you haven’t got two days of tender loving care to spare, it is a beautiful blend of spices and vegetables.
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By The Cook | Published:
February 7, 2009
Drop everything for these muffins, because once they are out of the oven you won’t be able to leave them alone!!
Definitely a move over carrot cake recipe!! And a lifesaver if you have a glut of zucchini, like me every summer!!
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By The Cook | Published:
November 19, 2008
Now, these are SO simple and taste so divine that people will think you have slaved over a hot stove all day, which of course you have!!! Read More »
By The Cook | Published:
November 8, 2008
A classic soup to cure what ails you. Read More »
By The Cook | Published:
November 2, 2008
Definitely worth making your own… Read More »
By The Cook | Published:
October 15, 2008
According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side. Read More »
By The Cook | Published:
October 12, 2008
These little squares are so much more than mere fried bread. They are a taste sensation: Guaranteed your mouth will light up, your taste buds will linger over the flavours, your teeth will revel in the crunchy texture and your tongue will tingle with the excitement of it all!!¦
Have them is soups, salads or on their own as a tasty snack.
True, croûtons are tiny pieces of fried bread, but it’s HOW you prepare them that makes the difference..let me guide you in preparing THE most YUMMY croûtons. Read More »
By The Cook | Published:
October 5, 2008
For the last few weeks the fields around our piece of paradise have been full of field mushrooms and button mushrooms all FREE for the picking. And pick them we have… Read More »
By The Cook | Published:
September 7, 2008
Or Crème Anglaise to give it its real name, so much nicer don’t you think?
Making real custard is a dying art in today’s busy world, but you really cannot beat it.
I know the ‘ready made’ cardboard cartons are quick and easy, but it’s not really custard. Just a yellow glob tasting of cardboard.
Do yourself a favor and make a real custard and you will not regret that extra five minutes, I promise you. Read More »
By The Cook | Published:
September 5, 2008
Omelet’s are not just for breakfast, they are quick and easy to whip up for a nutritious lunch or dinner as well. They can also be served with a salad on the side. Read More »