This is a quick recipe that I did at home just to use some stuff up and shove in the cupboard ready for a “can’t be arsed to cook day” In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar and soy sauce and spices such… Continue reading Sweet and Sour sauce
My hat off to my esteemed foodie friend, Mark Langford, who set me on the course for this particular blog. I am afraid this is not going to tick any vegetarian or health conscious boxes, and to be honest its not going to click the cheap box either, but it is going to be interesting.… Continue reading Searing meats- why?!
Having a nice meal last night and got chatting with my Dad, and he quizzed me on what I meant by certain “cheffy” words. So I promised him a glossary and here it is! I will add more when I use them in the blog. Al dente– means firm to the bite. If pasta or… Continue reading Glossary
You will read a LOT of stuff about this on the net. I mean to make it as simple as possible. I do not use kilner jars or muck around with wax seals etc. I just recycle old jars. sterilization refers to any process that eliminates (removes) or kills (deactivates) all forms of life… Continue reading Sterilzation
It is that time of year, and we need to empty the greenhouse and sort out the fruit trees in the allotment. AND this means my favourite chutney. This year I am much later than normal because of the nice weather, but we were left with a few kilos of green tomatoes so chutney here… Continue reading Green Tomato and Apple Chutney.
It might seem like an over simplification, but a good sauce is the key to a good meal. It doesn’t matter how good the meat is, or how perfectly cooked the veg is, without a good sauce the meal can be a little dry and lifeless. These are my two favourite, quick and easy recipes,… Continue reading Steak Sauces
Sigh. I had not realise how difficult this blog was going to be. I thought to myself I will just trot out the recipes I do, and a bit of chat about them, and that would be that. BUT it is not! I have been writing different pages about veal, the difference in calorie and fat… Continue reading About steaks