Recipes
Minichefs: mango smoothies
If you have never made your own smoothies, you totally should. Healthy, filling, easy and tasty – what more is there, really? They lend themselves to experimentation with whatever is in season (at the moment, mangoes are it, which you... Continue reading
Bringing back the bundt
I don’t know if you remember that hilarious scene in the movie “My Big Fat Greek Wedding” where the straight-laced middle-American mother-of-the-groom brings a bundt cake to meet her new Greek in-laws, much to their bemusement. Having no idea what... Continue reading
Salmon tartare with mango and coriander
I love fish – FRESH fish, because sadly most of the fish in supermarkets sold as ‘fresh’ have been frozen time and time again. There are very few supermarkets that stock truly fresh fish, so I support a local fish... Continue reading
The science behind cupcakes
Baking cupcakes is a science as well as an art. Most of us have probably discovered the hard way that you can’t just spontaneously make up a cake recipe. So have you ever wondered, where did those magic numbers in the... Continue reading
Minichefs: pizza for little people
With a bit of practice, the minichefs in your midst could be cooking you dinner. Here’s some inspiration for child-friendly pizza making (you’d be surprised how clever little fingers can be with guidance, but when sharp knives are used we... Continue reading
How to make your own vinaigrette
Ah, the good old vinaigrette, or to the average Joe, ‘salad dressing’. You could just walk into a store to get it, but where’s the fun in that? Here’s how to make your own with a handful of ingredients – it’s... Continue reading
One-cup heart-shaped pancakes
Talk about easy peasy. You could probably make these pancakes with your eyes closed (although not recommended around a hot stove…) and it’s a great way to get little ones involved as pancake batter is particularly impervious to a bit... Continue reading
How to make Mexican Salsa
I love Mexican, simple, wholesome food, rich in flavour and texture and of course central to many dishes is none other than, salsa. Traditionally it is made with larger tomatoes and a white onion, which often has a sharpness about it. I... Continue reading
Wow. Look at this cake.
Jules Durrant came for tea at HQ yesterday, and brought us this cake. It was delightful. We are eating some of it for breakfast. Happy Friday, people. Continue reading
The fine art of preserving cherries
The very lovely Bridget McNulty is soon to be married (hoorah!) and is getting up to rather exciting foodie things in preparation for the big celebration. She sent us this review of the Cuisipro Cherry & Olive Pitter which is... Continue reading
