Chicken Casserole and Kedgeree

Mr Cookingfanatic has an extraordinary memory Рalthough unable to remember anything he was taught in Science at school, he has an amazing capacity for remembering food. Particularly every meal he has eaten on every holiday he has ever been on. But the more mundane food memory unfortunately passes him by. When I sit down to do the online shopping order for the week, neither he nor I can remember 7 basic meals we eat.

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99. A very spotted dick

Home Cooking Made Easy p181

I made this on a whim one afternoon (I know, I know, the crazy things I do). And it was surprisingly quick to make. Here’s a basic recipe from the bbc. Lorraine’s was swiss roll style, but pretty similar apart from that. I hadn’t quite got enough vegetable suet, so I added a bit of vegetable lard I had in the fridge.

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97 & 98. Brittle and lemon curd

Home Cooking Made Easy p234 and 237

The only way to make Lorraine’s “winter spiced lemon curd” taste of winter spices is to eat it off a cinnamon stick. The photo in the book seems to have a cinnamon stick poking out of it like a straw and some whole cloves which my sister says are “looking optimistic,” even though the recipe actually says you should strain the bits out.

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95 & 96. Goat’s cheese truffles and Sausage roll’s big night out

Home Cooking Made Easy p16 and 15.

If you’ve been a regular reader, you’ll know we don’t go in for starters much in the cookingfanatic household (and if you have been a regular reader, give yourself a round of applause. It’s been an emotional rollercoaster – that roulade was a real low point – but you’re still here, so well done you.)

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94. Sauternes, cardamom & ginger poached pears

Home Cooking Made Easy p178

Well it was bound to happen really. Out of one hundred recipes, I forgot to take the photo for one. We had people over for dinner and there can be something a bit odd about whipping out your phone at the table to take pictures of your dessert. That’s my excuse anyway.

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90. Prawn bisque with basil & brandy

Home Cooking Made Easy p129

This recipe requires raw shell-on prawns, which for me were impossible to find. Not even the fish man on the market had any. In the end I settled for cooked shell-on prawns from Morrisons, as the point is really simmering the shells for about 30 minutes.

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