Month: February 2014

Spice Chest: Cassia – Keema Matar

Spice Chest: Cassia – Keema Matar

Over the next couple of  days, we are going to look at two related spices, both plants in the Lauraceae family. Cassia (Cinnamonum cassia) and cinnamon (Cinnamonum zeylanicum) are often confused, but by and large, cassia is usually used for savoury dishes and cinnamon for sweet ones, though Anita uses […]

Storecupboard – Chicken Teriyaki

Storecupboard – Chicken Teriyaki

We love chicken teriyaki in this house and when we’re wandering around our local Chinese supermarket, Wing Yip, we see bottles of pre-made teriyaki lining the aisles. The sauce I am making today takes less than 10 minutes to make, contains far less sugar and is not full of preservatives. […]

Meat Free Monday – Gnocchi, Spinach and Tomato Bake

Meat Free Monday – Gnocchi, Spinach and Tomato Bake

It’s Meat Free Monday and we’re off to Italy for a lesson in Gnocchi making and a delicious recipe for a gnocchi, spinach and tomato bake. Gnocchi  are various thick, soft pastas that may be made from semolina, ordinary wheat flour,flour and egg, flour, egg, and cheese, potato bread crumbs, or similar ingredients. Like many Italian dishes, there is considerable variation in recipes and names […]

Happily Ever Afters – Mille-Feuille

Happily Ever Afters – Mille-Feuille

Today I am taking a slight departure from the usual Saturday pudding fest to give you a history of my absolute favourite patisserie, the mille feuille. The very best one I have ever had was from a small patisserie in Etretat, in Normandy, when I was on an extended trip  […]

The House Wine – The Flavours Of Wine

The House Wine – The Flavours Of Wine

We are delighted to welcome back Gwen McCann from The House Wine. Over the coming weeks we are going to be treated to some unique and original wine blogs focussing on different aspects of wine. Today Gwen examines the flavour and taste of wine. Once you start to examine flavour […]

Spice Chest: Ajowan – Bombay Mix

Spice Chest: Ajowan – Bombay Mix

Following on from yesterdays blog on African spices we are experimenting with one of the key spices that go into making up the Ethiopian spice Berbere, pronounced barri-barray. This spice is called ajowan and is a key ingredient of Bombay mix. Ajowan is one of the spices used to make […]

Spice Chest – African Spices

Spice Chest – African Spices

A slight departure from the norm today because I thought I’d treat you to a tour of some African spices and what they are used for because we always insist on roasting and grinding our own spices to make a mix for a curry for example. Any of you who […]

Cheeseboard – Cote Hill Farm

Cheeseboard – Cote Hill Farm

We are delighted to welcome Cote Hill Farm to the blog to talk about why they love making cheese. Michael and Mary Davenport have been farming and milking cows at Cote Hill Farm in Lincolnshire for more than 30 years. They started making cheese in October 2005 using milk produced by […]