By the time my loyal reader gets around to reading this shorter than usual missive, I should be the proud owner of a brand new left hip. I take nothing for granted, but I’ve lost [more…]
So what exactly is Sous Vide? If you have ever been served the most perfectly cooked steak, piece of chicken or fish in an upmarket restaurant, the chances are that it has been cooked sous [more…]
In the previous weeks you’ll have been diligently nurturing, talking to and feeding your cake creation with some fine brandy or Armagnac using the timeless cook’s measure of “one for me, one for the cake”. [more…]
It’s a somewhat inclement Sunday morning approaching the end of October, the lawn which just a few short weeks ago was dead and brown is now lush and green but under an inch of water [more…]
This is so superb, trust me. You may (indeed may not) like your local Chinese Sweet and Sour, but after you have made this, you will probably stick to homemade. This is for four adult [more…]
I set before the Puffinati assembled a little piece of nourishment backed up with some history. A story as to how a piece of steak came to be one of the most famous dishes in [more…]
The splendid Tachybaptus recently posted a recipe on this very blog for the ever-controversial quiche. “Real men eat quiche”, was the surprisingly strident assertion accompanying the article – a bold claim indeed. However, as it [more…]
After the crowning broad bean horror of Charles the ill’s recent circus, it’s time to rehabilitate the quiche from the gastronomic hell into which it has been plunged by meddling chefs. The original quiche is [more…]
Here is a quick and easy meal to make one evening which is easy to do, using mainly inexpensive ingredients and very little effort. The recipe was one from my mother. Being a child of [more…]
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