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Blog Profile / Book The Cook

Filed Under:Food & Drink / Recipes
Posts on Regator:209
Posts / Week:0.7
Archived Since:April 6, 2008

Blog Post Archive

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

Wild Mushroom and Thyme Soup with Black Bream

Wild Mushroom and Thyme Soup with Black Bream Serves 4 1kg wild mushrooms, either single variety or mixed4 tbsp olive or rapeseed oil1 onion, peeled and sliced1 whole clove of garlic, unpeeled2 tbsp fresh thyme leaves1 litre vegetable stock150ml single cream or crème fraiche2 fillets of black breamSalt and pepper1 – Roughly chop up the mushrooms. Show More Summary

Ham Hock, Borlotti Bean and Kale Soup

Ham Hock, Borlotti Bean and Kale Soup Feeds 4 For the ham and stock 1 ham hock1 carrot1 onionA few black peppercorns2 or 3 bay leaves3 large floury potatoes, peeled and cut into chunks3 carrots, peeled and sliced2 stalks of celery, sliced1...Show More Summary

Smokey Sausage and Pepper Pasta

Speedy suppers seem to be a much requested thing for me at the moment. People, it seems, are becoming more and more bogged down with the pressures of everyday work or family activities and tea time is becoming more of a chore. That tends to see people reaching for the convenience food. Show More Summary

Corn Soda Bread

Soda bread is so easy to make: 10 minutes maximum mixing, 25 minutes in the oven and minutes to devour with lots of butter.This one is perfect for the gluten intolerant, using a good quality gluten free flour along with maize, or ground corn. Show More Summary

Chocolate and Almond Mousse Cake

You may need to burn a few calories after tackling my favourite easy cake, the chocolate mousse cake. Rich, buttery and intense with high cocoa content, it is a crowd pleaser pretty much all of the time. I love the chestnut version - so seasonal and a brilliant alternative for Christmas pudding for chocolate lovers. Show More Summary

Beef Rendang

Simply one of the most amazing curries that you will ever taste. Coming from Malaysia, it is the perfect combination of flavours that make South East Asian food so amazing - hot, salty, sweet and sour. Enjoy.Adapted from Rick Stein's...Show More Summary

Braised Red Cabbage

Currently cooking in my oven ready for tomorrow's Festive feast, braised red cabbage is one of my favourite accompaniments. Sweet and savoury, it goes so well with everything, from your traditional turkey, goose or duck to simple pan...Show More Summary

Mushroom and Parsnip Soup with Peely Crisps

This is a simple soup with a classy finish. Don't throw away those spud peelings; simply heat up a little vegetable or sunflower oil in a pan and add the peelings for a minute or two until golden brown. These can then be placed on top...Show More Summary

Beef and Root Vegetable Rosti Pie

Beef and Root Vegetable Rosti Pie Feeds 4This is adapted from Nigel Slater's Eat.For the filling:1 tbsp sunflower or olive oil500g stewing beef, cubedSalt and pepper1 onion, sliced2 carrots, peeled and cut into chunks5 whole cloves of...Show More Summary

Asian Beef, Savoy and Peanut Salad

It's been some time but at last, I'm back blogging. Why the absence? A combination of new baby, job and forgetfulness. I still cook and write, I just sometimes - or quite a lot of times these days - forget to post. Hey ho. Anyway, enough waffle, back to the grub. Show More Summary

Sesame and Poppy Seed Biscuits

This recipe is a slight amendment to Phil Vickery's from his book Seriously Good Gluten Free Cooking.It's been a challenge helping my wife to adapt to her new diet, as well as find suitable recipes to keep things interesting. These little...Show More Summary

Cooking for babies and toddlers

So baby is growing fast and soon breast feeding has to be supplemented by pureed and foods. Sooner rather than later, the time for weaning comes and with that comes dramatic changes in food choices and eating patterns. New parents are always surprised by the rapid rate of change and complexity in the first year or two of a baby's life. Show More Summary

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