Category: Guide
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Food on the go
I think everyone must know someone who can eat anything. They wear it as self-righteous armour and enjoy a not-too-subtle roll of the eyes when you say you don’t like something. I’m afraid to say, I am that person. That is, until the tuna pasta incident. Work lunches, or food on the go, has been an…
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Pancake Day
Although Pancake Day, or Shrove Tuesday, is late this year, it has inevitably started early for me seeing as Fiona and I have just polished off two large crêpes each, having demolished the same amount yesterday, and will no doubt achieve the same tomorrow. Pancake ‘Day’ is very limited terminology. Does anyone ever have a…
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A perfect ingredient: eggs
Our fridge is always overstocked with eggs. Sometimes we may have as many as twenty-four, a twelve-pack on top of the other creating a double-decker army of yolks and whites behind their amour of shells. Within hours this number depletes. How, I really don’t know, either we love them or we have an egg-stealing ninja…
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A guide to kitchen knives
For many years cooking for me would include selecting a knife from the block then patiently saw away at whatever I chose to cook. I never considered which knives were the most suitable for different ingredients, or that sharpening a knife is a blessing, turning a cook’s tasks from a chore to a joy. Instead,…
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The Breakfast Club
‘How d’ya like your eggs in the morning?’ This single sentence instantly triggers memories of the Tropicana advert – happy New Yorkers settle down to eggs sunny-side up and I can’t shake off the craving for crisp toasted bagels slathered in cream cheese. All I can say is Tropicana know how to sell themselves; if buying orange…