This afternoon one of my readers got in touch via Twitter to ask me how to make these cookies vegan, for a friend. This is one of my favourite recipes for a rainy-day activity with my small boy, and as the weather draws in around us and we will be looking for more baking days than beach days, it seemed as good a time as any to convert it for my vegan friends. If you don’t have self raising flour kicking about, just use plain flour and add 1 level teaspoon of baking powder instead. To make these gluten...Read More
Month: September 2017
I joke that ninety-seven percent of the spontaneous conversations that my friends start with me – especially mid afternoon or early in the evening – are panicked cookery conundrums, photographs of burned pans, musings about what to have for dinner based on photographs of their kitchen cupboards, or emergency cake queries. This afternoon was no exception. It started off innocently enough, as a dear friend sent a photograph of my tomatoey baba ghanoush recipe, announcing she was going to attempt to make it. This, you understand, is code for ‘please put your phone notifications on LOUD, because I’m going to need...Read More
Baba Ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine over a medium gas hob with a pair of barbecue tongs and my sleeves rolled up – although charring under the grill is nearly as good. For the accompanying toasted pittas, slice pitta breads through the middle then cut...Read More
I first discovered brown bread ice-cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice-cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand. Makes around 8 portions at 24p each. Prices based on Sainsburys, Basics where available, and correct at time of writing. 100g wholemeal or...Read More
This recipe seems and sounds too simple to be true, but sometimes the best dishes are those that allow their ingredients to sing at the tops of their voices without too much complicated messing around drowning them out. I love a mushroom, especially when I can find exotic varieties reduced to clear in the corner shops and supermarkets, taking them home and drying them out low and slow in the bottom of the oven to use again at a later date. It is these dried mushrooms that make up the mushroom stock in this recipe, but if you don’t...Read More
Subscribe to Blog via Email
Buy The Books!