Who remembers The Cook and the Chef? I used to love that show.
I started out a real Maggie Beer fan. I mean I really loved her. I have eight of her cookbooks which is not a bad effort. I even have autographed copies of her first two books, Maggie’s Orchard and Maggie’s Farm and, thanks to Maus, an autographed copy of Maggie’s Harvest. Continue reading
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
Leeks are a bug bear of mine. The problem is, they are so easy to grow, I just can’t resist throwing a few seeds into the vegie patch each autumn. Then, come spring, when they have all grown and are ready for picking on the same day, I have absolutely no idea what to do with them all.
I have tried staggering my planting like all the books advocate but, from my experience, the plants you put in late just catch up to the earlier plants so they still all ripen on the same day. Continue reading
I am sure you will all be glad to hear, we have finally moved. I honestly can’t believe how much work was involved in downsizing. I thought I would never stop cleaning and gardening and putting things in boxes. Continue reading
Sorry there haven’t been many posts of late. I haven’t been feeling like cooking for one reason or the other, the latest being, I have a bloody head cold. Waking up every morning with a headache is quite wearing. As a result of my lack of enthusiasm for cooking, we have been eating meat and three veg more often than not. Continue reading
I don’t know about you….
Maybe it is only me …
But …
The perpetual question I find myself asking is, “What can we have for dinner that uses [Insert here: cucumbers, cherry tomatoes, beans, broccoli, corn, pumpkin or anything else I have grown in the vegie patch.] ?” Continue reading
Both Maus and I have the dreaded lurgy. I am only a wee bit poorly but Maus has it bad.
When Maus is sick, she doesn’t feel hungry and, therefore, doesn’t eat. I eat whether I am sick or not. That is one reason why Maus is skinny and I am not 😦 Because of the above, I haven’t cooked much this week. In fact, this is the only dish I have made. Cooking for one is no fun. Continue reading
This month, the Cookbook Guru’s feature cookbook is The Food of Morocco, by Paula Wolfert. Paula Wolfert is an acclaimed American cookbook author who specialises in Mediterranean cooking.
The Food of Morocco is her latest book. It is an expanded version of her 1973 book, Couscous and Other Good Food from Morocco, a book which is still in print after 40 years. If you have this book or can get it from your local library, why not join in? Just make a recipe from the book, write a post and then send a link to the post to Leah, alias the Cookbook Guru. Leah will then reblog your post on The Cookbook Guru site.
I was keen to post this recipe, asap, because I know many people currently have tomatoes galore and slow roasted tomatoes are the best way I know of preparing them. Even if you don’t have a vegie patch, tomatoes are very cheap at the moment. Roasted tomatoes freeze very well so it is a great way of preserving some for later in the season. Continue reading
I know I am going through an Ottolenghi stage (and there is more to come) but don’t worry, it won’t last. I go through stages all the time. This is the salad recipe I have been wanting to post for ages. At first I didn’t like the photo, then I thought, “Too much Ottolenghi” and then I thought, “What the hell!” This is a great salad, light and simple: just as a salad should be. I have made it three times in the last month so it must be good. Continue reading
If you are like me, and have a sense of dread when you know a vegetarian is coming to dinner, this recipe could be for you. I am afraid I am not very imaginative when it comes to vegetarian meals. My imagination goes as far as pizza, quiche or pasta but then it conks out and it all gets a bit hard. Continue reading
Passion Fruit Garden 