This wonderful little creation is a result of a supplement from olive magazine, courtesy of cathyella’s generous subscription present 🙂 There are a number of elements to it, all made separately and then brought together on the tart. Purple sprouting broccoli is blanched for 2 mins and refreshed in cold water to arrest the cooking. Good quality Italian sausages are […]
Read moreUtterly unpretentious, and a standby for all American moms, the mac and che’ is immense pleasure in a pot. For me I boil up some macaroni, then when it’s nearly cooked chuck in broccoli florets and chopped hot dogs for a couple of minutes, so they are all tender at the same time. Whilst this bubbles away I knock together […]
Read moreIt was my birthday today, and as tradition-that-no-one-knows-why-it’s-this-way-round, I got the cakes in. Pshaw to buying them though, it’s baking for me. And scones are easy crowd-pleasers. For me the scone (scowwwwn? skon?) has to be puffy, airy and crumbly. The key to it is to trap as much air as possible in the dough and plenty of butter to […]
Read more…Or it might be jambalaya. I’m not sure what the criteria is. It’s rice ‘n’ stuff in one pan, anyway. My old chum chorizo makes a special guest appearance, but it’s the vegetables that do the work in this one. I fried the chorizo a bit to char the edges and encourage their spicy-sweet juices to leak out, then put […]
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