Now that all the girls have moved to student lodgings, spinach is suddenly a possible vegetable again! It’s true that the last one to leave (Secunda) likes spinach, unlike her sisters, but this recipe is hard to make for more than two. 3-4 eggs depending on size splash of milk 1 tbsp flour (to keep
Read on »food
Peanut caramel biscuits
Or cookies. Both are equally delicious. We bought a bag of cheap salted peanuts, and they were so inadequate as a snack that next time we’ll get the more expensive kind again (won’t break the bank, about 20% more expensive). Good enough for baking, though. My experiment came out completely right the first time. They’re
Read on »The dream engine serves yummy food
I’ve known for as long as I remember that I can smell and taste in my dreams, though apparently not everybody can. There are even people who don’t dream in colour! The only dream I’ve ever had that I noticed was in black and white was a nightmare, laid out like an illustrated newspaper article,
Read on »Spinach pie
This is more or less my signature dish. I make it for church feasts (in double quantity) and for veggy days at home, more often now that we have only Secunda here; Tertia doesn’t care for cooked spinach and Prima detests it. If it’s Friday rather than Wednesday, I make a little bell-pepper and goat
Read on »Banoffee ice cream
We bought a jar of dulce de leche in Madrid. After being torn for a couple of weeks between making it last as long as possible and wanting to do something outrageous with it, I saw two brown-spotted bananas in the fruit bowl that nobody except me would eat and got an idea. 125ml whipping
Read on »Hungarian poppy seed roll
Whenever I’m in Germany I want to eat poppy seed pastry. I love it and we don’t seem to have it here. Last time in Berlin I bought a half-pound bag of poppy seed to bake my own, forgot about it, and found it again when I was looking for something else, as those things
Read on »Veal and venison pie
Boxing Day success. My offspring gave me the meat thermometer for St. Nicholas; next time I make a pork pie I’ll try it on that, too. Added thoughts and observations, December 27. Veal and venison filling: meat from a smallish roebuck foreleg, or 10oz (300 g) stewing venison, cubed goose fat, bacon fat, lard or
Read on »Foodie meme
From julesjones. Bold the ones you have and use at least once a year, italicize the ones you have and don’t use, strike through the ones you have had but got rid of. (And I’m underlining the ones I don’t have but wish I did.) “I wonder how many pasta machines, breadmakers (I knead my
Read on »Butter mystery
I buy butter. I don’t buy margarine. Not to spread on bread, because I hate the stuff (especially the low-fat varieties; they give a fatty mouth-feel without any taste, brr), and not for the kitchen because there are so many nicer cooking fats: oil! ghee! lard! dripping! goose fat! oh, and butter! My default butter
Read on »Making ghee
When I first started trying my hand at Indian cooking I thought ghee was an esoteric substance, only to be obtained at forbidding cost from specialist shops. And indeed, whenever I found ghee for sale it was expensive and marketed as something really special. But in fact it’s extremely easy and cheap to make, rather
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