Corn fritters (Bhutteyan Da Kebab)

Did I mention that we have a lot of corn at the moment?  The first day back from our holidays, I picked 14 cobs and, two days later, eight more. We, usually, have a glut this time of the year and go into corn fritter mode.  I have previously posted Bill Grangers’ sweetcorn fritters with roasted tomatoes and bacon and corn & ricotta cakes with roasted tomatoes and pesto from Delicious magazine.  If you are inundated with corn or love corn fritters, I recommend both recipes but, for us, it was time to try something new. Continue reading

Chicken Croquettes


Today’s recipe is another from this month’s feature cookbook by The Cook Book Guru, The Book of Household Management by Mrs Isabella Beeton.

The recipe is actually called ‘fowl and rice croquettes’ in the book but I didn’t want to scare you all off with such a title, especially when Debi from My Kitchen Witch advised:

The 1907 edition significantly added an Edwardian genteel flourish for the upwardly mobile, dressing up what was once plain cooking, and included the affectation of French names for the recipes.

In that case, let’s call these lovely little croquettes: Croquettes De Poulet. Continue reading

Syrian Stuffed Kibbeh


I have been meaning to make kibbeh since I returned from Lebanon.

In Lebanon, kibbeh, along with hummus, is on every menu. Both are national institutions.  The reason I hadn’t got around to making them is they are bloody hard work.  I know because I made them once before and was scarred for life.

Here is an excerpt from Claudia Roden’s A New Book of Middle Eastern Food, this month’s feature cookbook by The Cook Book Guru.

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Eastern-Style Croquettes


This is another recipe from Charmaine Solomon’s The Complete Asian Cookbook which is this month’s feature cookbook on The Cook Book GuruI thought the croquettes were fantastic, stupendous, etc.  BUT (and, as you can see, it is a big “BUT”), I did not make them – Maus did and, no matter how hard I tried, I couldn’t get her to say they were worth the effort. Continue reading

Almond Rosti Potatoes with Goat Cheese


We are big on potato rostis in this house.  When I was still working and Maus was the cook, potato rostis were always the fall back when nothing was planned for dinner.  I would come home from work ravenous and Maus would give me this apologetic look and say, “Is mock fish ok?”  You see, potato rostis were always called mock fish in times past.

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This is not a recipe, just something I learned not so long ago that I thought I would share.  I know I run the risk of people thinking I am a wee bit handicapped but, alas, that is the risk I have decided to take.

When cooking for two there are always leftovers as most recipes serve 4 or even 6.  Some meals taste better the next day, some a lot better, but one dish that does not reheat well is risotto.   It usually ends up gluggy. Continue reading