Category: cooking

NaPoWriMo Day Twelve: The Starter

I can’t stop thinking about it Living in my kitchen Sealed in its jar… Or so I thought. It crept out one night After we’d watched too much dark sci-fi And the bubbles were more meaningful than ever It crept out, right through the…

NaPoWriMo Day Eleven: Yeast

I love yeast I love the warmth of fresh baked bread The buttery silk of a sharp cut slice, Just cool enough not to crumble Under the knife I love the bubbling demijohn Or brew bin Singing in the night A watery siren That…

Chocolate Tasting at Apperley Bridge Marina

It’s nearly Yule and what better way to enjoy this indulgent season than with some delicious choccies? Apperley Bridge Marina hosted its first chocolate tasting event last night. We arrived under a frosty half moon with the boats glistening in still and cold water….

Distracted by the Birds

I often find myself distracted in the kitchen. I’m supposed to be jamming. Making jam, not music. But the pigeons coo, the great tits see-saw whistle, the blue tits chatter and the wrens scold, their huge voices belying their tiny bodies. My feelings war…

Bread and Boats

My mum is an artisan baker and her bread is proving very popular today. The red pepper, sage and olive rolls are particularly delicious… and vegan! Apperley Bridge Marina Charity Day, raising money for Martin House.

Egg Curry

I finally did it! Egg curry. Large finely chopped onion fried until golden brown, tin of tomatoes, turmeric, garam masala, chilli, coriander and hard boiled eggs. So easy! The recipe I used is from Madhur Jaffrey’s book, Curry Nation, which is full of lush…

Big Jim!

Meet Big Jim the chilli! That’s the actual name of this variety. I haven’t tried the peppers yet as this is the first. They smell sweet as opposed to fiery, but taste will tell! I haven’t grown too many plants this year what with…

What am I making today?

Food Alert: Iranian Style Veg Stew

Totally vegan, totally by accident! Onion, spuds, squash, tomatoes, ras el hanout, cabbage, parsley and just a touch of preserved lemon. 

Today I am mostly…

…stripping elderberries off their stalks. Tedious but worth it in the end! What am I going to make?