When I was young I baked with my Granny at any opportunity. She's got mad cooking skills and will beat anything together that looks like it's not going to work, portion up a raw chicken to freeze in the blink of an eye and somehow manages to produce amazing food from seemingly nothing. Safe to say, she knows what she's doing. However, we made these biscuits once together and, thanks to a timely phone call from my Mum, somehow both forgot to add any
November has certainly let us know it's arrived! The weather has definitely got colder and the trees are all almost bear. That means that the cooking has changed in my kitchen. It's all about comfort food, being clever with leftovers and slow cooking at the weekends. I have been trying out some new products this month too so here's what's new in the kitchen November.
Lee Kum Kee sent me a few of their sauces to try. The Kung Pao chicken (in the
A night away is a real treat; one where you have gone far enough that you’re away from home but not so far that you get bored of driving. The New Forest is much closer to me than I had previously realised (how I’ve not recognised this before is quite astounding) and a great place to get away from the hustle and bustle of day to day life so I was really looking forward to a stay at Burley Manor.
Based in Burley, in the New Forest, Burley Manor
I made my quince gin as a way to use some of those delicious fuzzy fruits that grow in the garden. The gin has come out a wonderful, pale canary yellow colour and makes a divine gin and tonic. It is in fact so delicious that it deserved a mix up of its own, something to complement the quince’s distinctive flavour. I love using herbs in drinks and puddings and I wanted to add a botanical twang to this drink. A Lime, Thyme and Quince Gin Cocktail
When I'm thinking of ways to treat myself in the middle of the week I like to try and make my life as easy as possible. I prefer to make things where everything is cooked together, or use the same tools. For example I would always try to steam any vegetables over potatoes or pasta that I'm cooking, or if I'm roasting something I try to put everything in the oven. That's what this meal is all about; grabbing a few bits and bobs from around the kitchen
First and foremost I must start by telling you that all the food in Gothenburg is really rather good. My top tip is to make sure you eat out with as many people as possible so you can nick food off their plate to try everything. Luckily we were travelling in a pack of four (the OH, his sister and her husband, and me of course). We ate out for almost every meal and whether you are in a coffee shop with some excellent kanelbullar, an Italian deli (Fratelli
Having put quinces through their baking paces (adding them to crumbles or baking them with honey) I wanted to see how else I could use them. Steeping them with gin seemed like a logical step; the unique flavour of quince I thought would work really well. I set about making some quince gin and I made a little film about it too! It’s the first film I’ve made and I have a new YouTube channel too, check it out below!
You will need:
I do like a day out in Windsor. It’s such a compact city with Windsor Castle sitting right in the middle, beautiful parks and meadows for walking in and Eton perched on the end. We timed it just right on our last visit to see the changing of the guards; it was about as British as it gets and it was lovely to see. Lunch was planned at The Junction which opened earlier this year; I’d checked out the menu before we arrived and was looking forward
I live in a village and on first appearances it has all the qualities of somewhere straight out of Call The Midwife. Actually living there is quite different; people don't know each others names, good luck trying to get them to take your bins in for you and there's so much material competition it's like a car forecourt out there. Of course there are exceptions; one of which is the white house on the corner. They have a Bramley apple tree and although
There’s always a pack of lentils in my kitchen cupboards. Sometimes more than one; the quick cooking red variety to throw into soups, the big fat yellow ones for making dahl and the more elegant puy for making a wholesome side dish or salad. The mealy, earthy taste and texture that comes from a lentil is part of its charm; the fact that they are so humble but so versatile and filling is why I always find myself with lentils on my plate at least