When you have a batch of leftover caramel
and a few apples knocking about, it's time to have some crunchy super-sweet caramel apples! Just the thing for Wintry nights.
Baked caramel apples:
2 apples (I like something firm and crunchy to stand up to the baking, Empire do the trick for me here)
½ pint caramel sauce
A handful of raisins
A handful of roasted salted peanuts
Pre-heat the oven to 180°C.
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Apologies for the dishevelled appearance in the photo, sadly the decent ones went immediately!
I have attempted macarons before; often problem-laden and unpredictable. The worst part was trying to let them set to achieve the mythical 'foot'; the gluey bit on the bottom that forms that crusty ring. So when I was invited to a pre-launch macaron class at the Waitrose Cookery School
I jumped at the chance.
The training kitchens, situated in Goldhurst Terrace, London, … Continue Reading ››
After the success of a recent curry
, I had leftover onion base and balti paste. To ring the changes I had a lamb and spinach version, and it was delicious. I really recommend the Waitrose
onion curry base, it's a brilliant time-saver and packed with taste.
Lamb saag balti:
½ jar of onion curry base
2 tablespoons Patak's balti paste
1 red pepper, diced
2 lamb leg steaks, diced
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"I bet I could make that."
I was referring to a guilty pleasure of mine, Pasta 'n' Sauce
. Packed with rubbish yet oh-so-moreish on a cold day, I can get real cravings for this horrendous muck. Can't help it though. I was trying the cheese, leek and ham one and thought I'd have a go at my own version. It ended up tasting not like it at all, but still a … Continue Reading ››
This particular Bavarian feast was inspired by EssexEating
wandering through a German Christmas market and being tempted by the wurst and sauerkraut on offer. I could take his Tweets no longer, and dove off to the supermarket to build it up. I've not made true sauerkraut, but dressed cooked white cabbage in a sharp and tangy sauce instead. I've tried to amp up the notes by introducing a few foreign elements too: horseradish to add fiery depth, and … Continue Reading ››