I bought my husband a halloumi making kit for Christmas. We finally got around to having a go with it a few weeks ago. It didn’t go well. The instructions were fairly vague, I think due to a bad translation, and the supplied equipment wasn’t really up to much. Not to be deterred, I did…
It was about 5 years ago that I discovered the delight that is spatzle (or spaetzle). It is a German/Austrian dish similar to pasta or gnocchi. It is one of my husband’s favourite meal accompaniments. I was ill last week, and in an effort to cheer myself up, I was watching cooking shows on TV….
Sunday breakfast is a leisurely thing. Weekdays often involve grabbing something to eat at work, and Saturday is the day we usually get an early start on chores, but Sunday is the day we like to slow things down a bit and have a lie in. We put on some coffee, and take the time…
The scone is a ubiquitous little thing, and a quintessential part of British afternoon tea. Invented in Scotland in the 16th century, it is the grown up cousin of the American ‘biscuit’. It is more akin to pastry than cake, and with a simple ingredient list of flour, fat, and a raising agent it typifies…
When looking for inspiration of which vegetable to include in my dinners, I like to pick ones that are seasonal and work from there. At the moment, British asparagus is at its best. It works well with most meat or fish dishes, and is almost made to accompany my favourite meat, chicken. It is versatile…
Contents Making a Roux Roux Ready Reckoner Basic Recipes Basic Kit Tips & Tricks Making a Roux The building blocks for a good sauce is a roux. A roux is made by cooking flour with an equal weight of fat. It is a thickener for three ‘mother’ sauces from classic french cooking, béchamel, velouté, and…
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