Blog Profile / Book The Cook

Filed Under:Food & Drink / Recipes
Posts on Regator:83
Posts / Week:0.2
Archived Since:April 6, 2008

Blog Post Archive

Leek and Chicken Rarebit

I adore Welsh Rarebit, or posh cheese on toast, that combination of cheese and beer that grills to golden perfection. Looking at the tired leeks at the bottom of my fridge, nestling alongside yesterday's roast chicken scraps, gave me a great idea. Show More Summary

Roast Mushroom and Cobnut Soup with Tarragon and Nut Butter

My favourite season has definitely arrived. I know that Autumn is here as each of my windows are covered in condensation. I also know that it is here when my washing remains damp and cold on the drying line.Something about this time of the year gets me a bit excited and brings out the food obsessive in me. Show More Summary

Lemon Curd Cake

If you are going to have some form of lemon cake, make it taste like lemon! This one pulls no punched with a triple hit of lemon. Lemon Curd Cake 200g caster sugar200g butter or margarine3 large eggsZest and juice of one lemon2 large...Show More Summary

Ratatouille with Mussels and Lemon Balm

In a little twist to the usual ratatouille - vegetables in a tomato sauce - this has a few handfuls of fresh and plump Northumbrian mussels and a good dose of lemon balm rather than basil. Lemon balm is a herb that is rarely used in modern day cookery but grows so well in any domestic garden. Show More Summary


This soup entails sticking everything onto a baking tray, roasting it for half an hour in a hot oven, tipping it into a blender with a little stock or water then puréeing it into a soup. Can anybody tell me that this is difficult? If you think so, please give it a go. Show More Summary

Griddled Pineapple with Coconut, Lime and Rum Syllabub

It's perfect weather at the moment for wheeling out the BBQ and believe it or not, a griddled or barbecued pineapple is amazing as a dessert after you've packed back a week's supply of meat.The ridges of the BBQ give it a caramelised edge and the heat makes this beautiful fruit even more fresh and juicy. Show More Summary

Hot and Sour Sirloin Steak, Pink Grapefruit and Avocado Salad

Hot, sour and sweet; the Thai nation seem to marry these three amazing tastes to perfection and it is such incredible food. Thai food appears simple and complex at the same time, combining a myriad of flavours that play tricks with your taste buds. Show More Summary

Cod, Caper and Olive Potato Cakes

Fish cakes and tartare sauce have to be a favourite tea time food in our house. Tartare sauce, that sharp acidic mayonnaise 'with bits in' as my daughter says, is the perfect accompaniment to a delicious crispy fish cake. I've mentioned...Show More Summary

Cauliflower and Cheese Soup with Watercress and Pea Purée

Cauliflower cheese has to be a true British classic. Whoever thought of combining this beautiful white specimen with a rich cheese sauce deserves a medal, as it has to be one of the few vegetable dishes you want to eat in its entirety with no accompaniment. Show More Summary

Indian Spiced Lamb 'Burgers'

Is it too early to spark up the old BBQ? Why of course not. Get yourself some minced lamb and try these amazing burgers this weekend.Indian Spiced Lamb 'Burgers'Makes 6 large burgers500g quality minced lamb1 medium onion, finely diced1...Show More Summary

Potato, Garlic, Cheddar and Chive Soup

A soup that uses the most simple of ingredients to make a flavour packed and filling soup.Potato, Garlic, Cheddar and Chive SoupFeeds 425g butter or 2 tbsp olive oil1 onion, chopped6 cloves garlic, sliced6 large, floury potatoes (such...Show More Summary

Chocolate and Orange Hot Cross Buns

Chocolate and Orange Hot Cross Buns Makes 10-12 1 tbsp dried yeast1 tbsp honey200ml warm water500g plain flour1 tsp salt1 tsp mixed spice50g sultanasZest of one orange, finely gratedHalf an Easter egg, roughly chopped2 tbsp honey25gShow More Summary

Almond and Lemon Biscuits

Almond and Lemon BiscuitsMakes a dozen (depending on size)170g self raising flour50g ground almonds75g caster sugarA pinch of saltZest of one lemonA squeeze of the juice170g softened butter or margarineA few drops of almond essenceSliced...Show More Summary

Sausage and Puy Lentil Onepot

Cheap, sustaining, healthy and tasty. This is proper family food which everybody will enjoy. Serve it with plenty of green vegetables and perhaps some buttery, crusty bread to mop up the juices. Sausage and Puy Lentil Onepot Feeds 4Show More Summary

Smoked Mackerel and Pea Kedgeree

Smoked Mackerel and Pea KedgereeFeeds 4Prep time – 15 minutesCook Time – 10 minutes4 eggs, boiled for 5 minutes then left to cool in cold water50g butter1 tbsp olive oil1 onion, finely chopped1 tbsp garam masala1 tsp turmeric1 tsp cumin1...Show More Summary

Pistachio, Almond and Orange Syrup Cake

Pistachio, Almond and Orange Syrup Cake 200g soft brown sugar or caster sugar150g butter or margarine3 eggs100g shelled pistachios, blitzed until course in a food processor50g ground almonds200g self raising flour (I used Dove's Gluten...Show More Summary

The Best Banana and Walnut Loaf Cake

I'm not sure how something so simple to make can taste so delicious, but it does. Serve it warm with butter on and things get even better... The Best Banana and Walnut Loaf Cake 4 ripe bananas, mashed200g soft brown sugar100g soft butter...Show More Summary

Mackerel and Chive Potato Cake

This one is a bit of an alternative to a traditional fish cake. Rather than peel and boil your potatoes, wait for them to steam and cool, mash then mix with fish, you simply grate, mix and slow fry, a bit like a huge rosti. It all becomes so much easier and just as delicious.Experiment with the fish, even mix in some leftover meat. Show More Summary

Spring Lamb with Thyme, Lemon and Garlic

Last night it was back down to earth with the remnants of the week’s leftover vegetables and our favourite, 'bubble and squeak'. A few spring lamb chops left to soak in thyme, garlic and lemon are the perfect lip smacking accompaniment. Show More Summary

Chocolate, Whisky and Hazelnut Mousse

The best thing about a mousse is that if you are cooking for loads of people, you can make lots, tip it into some nice glasses and after a few hours chilling, you will be guaranteed a whole load of 'oohs' and 'aahs' from your mates. Great! This one is a bit of an adult mousse, one that I had to hide from my daughter (sorry Cerys). Show More Summary

Copyright © 2015 Regator, LLC