I'm amazed…
Just so you know: I decided to try making a sourdough starter BEFORE I learned it was a popular COVID-19 stay@home activity. It was an intuitive thing. I’d also bought yeast. JUST BEFORE the whole Covid thing started. But I didn’t use the yeast. I made my own sourdough starter. From scratch. Not a grain... Continue Reading →
Cooking. During. Covid-19 Stay@Home There are days I cook. Like the other day. I made this pate. And bam. Is it ever good. I dreamt it. Then I made it. There are many recipes out there on the WWW competing for your culinary energy. My recipes are tricky because I make them up as I... Continue Reading →
A friend posted on Facebook the other day about Yorkshire pudding. She wrote about trying "the melted butter" recipe - and I wondered in amazement! I'd never heard of that, and I grew up thinking Mom made the world's best Yorkshire pudding - something I loved as a kid, yet as a vegetarian adult it... Continue Reading →
Borrowing Italian Risotto cuisine to cook up red lentils and quinoa. I made this the other day by accident. It was so amazing, I had to make it again and take pictures to share the recipe with you. The secret is in the cooking. I picked up the technique cooking with an Italian friend. Then... Continue Reading →
Savory Finger-Food Potluck suppers often inspire me to create something new. This latest recipe sprang from an invitation to a multicultural musical birthday party. Wanting to use some of the several kilo of red lentils given me by a friend, I went for a walk and pondered possibilities. How to make a dish with red... Continue Reading →
Had medium firm tofu, wanted to make something interesting for a pot luck. Came up with this. Pretty amazing even if I do say myself. Really enjoy it on toast with my quince chutney. It calls for frozen and defrosted tofu, which has had the excess water squeezed out of it. Defrost 1 block of... Continue Reading →
Zucchini cake must be one of life’s better jokes. Grate this humble vegetable, a marrow grown in abundance, fold into a sweet, flour ‘n’ oil recipe and voila - a *healthy* cake. This latest was baked at the weekly Food Not Bombs kitchen, so large quantity. A 1/4 of the recipe would do a standard... Continue Reading →
I was invited to a multi-national potluck supper, and was brain dead with what to make. When that happens, I usually fall back on Spanish Tortilla de Patates, but I had yellow turnips in my fridge - not potatoes. I’ve been on a bit of a fried turnip kick, so thought I’d try a turnip... Continue Reading →
Oh Yeah! The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper. I thought about adding tumeric or fresh herbs, but loved its plainness, so in the end opted for a dash of half ‘n’ half cream.... Continue Reading →
Poems
