Rolled brisket pot-roast with samp

Friday, 10 July 2020|Dinner|

This isn’t really a recipe, it’s too simple to call it that. Think of it more as an idea. An idea about where you buy your meat, what you buy and what you do with it. Way back when I was a country kid, a supermarket was not the place one sourced meat. In fact, I can’t even remember whether [...]

Old-fashioned lemon posset

Wednesday, 8 July 2020|Sweet tooth|

Lemon posset is not a particularly South African pudding. Nope, it’s particularly English. Which is why it took me some time to discover the magic of this mind-blowingly simple, 3-ingredient pudding. Cream, sugar and lemon is all you need to make lemon posset. A bit of basic kitchen chemistry kicks in to transform these everyday ingredients into a velvety smooth, [...]

Butterscotch sauce with brown sugar

Monday, 27 April 2020|Basic recipes, Sweet tooth|

I did a post a few days ago on how to make a caramel sauce the right way. Now it's time for its lazy cousin, the butterscotch sauce. The ingredients for a butterscotch sauce are the same as that for a caramel sauce (sugar, cream, butter), but the technique and quantities differ. Instead of starting by making a caramel, as [...]

Caramel sauce – the way it should be

Friday, 24 April 2020|Sweet tooth|

Why a post just on caramel sauce? Because a pot of really good, proper caramel sauce in your fridge is a brilliant standby for instantly elevating okay desserts to levels of serious yum. You’ll notice my use of the word ‘proper’. That’s because many of the recipes you’ll find online for caramel sauce are in fact anything but. Yes they [...]

Chocolate tsoureki

Wednesday, 8 April 2020|Baking, Sweet tooth|

I think we can all agree that this Easter will be a first. Locked in our homes for our own protection as the world does battle with something none of us ever thought we’d see. I’ve probably baked more in the last two weeks than in the preceding year! Delicious carb (who cares) treats like Greek Easter bread, aka tsoureki. [...]

Silk handkerchief pasta with beef short rib ragu

Friday, 13 March 2020|Dinner|

My slow-food slide into autumn continues. This week I’m whipping up a rich beef short rib ragu. With it I’m making silk handkerchief pasta – largish sheets of fresh pasta informally torn by hand. Once cooked they drape beautifully, just like silk. If you’ve never made fresh pasta before, now is the time. A pasta machine helps of course, but [...]