food

Spinach and cheese omelette

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

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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

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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,

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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

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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

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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

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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

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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

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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

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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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