Home Cooking Made Easy p216
Remember the mantra: baking is not always quick, but it is always easy (see fatless sponge for the exception). It’s certainly true for this recipe which takes about 15 minutes to assemble and then 20 minutes in the oven. Continue reading “13. “Oat couture” granola bars”
Home Cooking Made Easy p84
I’m not normally one to measure out all of my ingredients beforehand, because a) I don’t have much worktop space, b) it creates washing up, and c) it’s a bit OCD. But Lorraine commands and I obey. Continue reading “12. Quick brown sugar & spring onion chicken teriyaki”
Home Cooking Made Easy p80.
Lorraine suggests that this dish goes well with “a good swiss chard.” Of course a substandard swiss chard could ruin the whole meal. Whilst looking up swiss chard on wikipedia, I found out that it is related to the mangelwurzel, whom we met in my carrots post!
Continue reading “11. Oven-roast salmon with a mustard and parsley crust”
Home Cooking Made Easy p202
This fridge cake is a no-cook treat that takes about 20 minutes to make and then 2 hours to set in the fridge. Lorraine would make good use of that 2 hours to do some serious posing around the kitchen. Leaning on the worktop, pouting and chatting on your mobile could use up at least half an hour, leaving you an hour and a half to fill in your own creative ways! Continue reading “10. Party time chocolate fridge cake”
A brief diversion from Home Cooking Made Easy (Lorraine, forgive me) for my birthday. I made the Really easy chocolate cake from Stevie Parle in Saturday’s Telegraph. Continue reading “Choc and Awe”
Home Cooking Made Easy p79.
By the end of this year, I will have a cupboard full of strange ingredients I had to buy for one recipe, such as truffle oil, japanese rice wine and juniper berries. Perhaps I shall actually set aside one cupboard for it, and it will become a sort of shrine. This week’s interesting ingredient was kaffir lime leaves. There were no fresh lime leaves to be had in our local shops, “not even for ready money,” so I had to use dried ones. It was, therefore, a relief to find Delia says “Fresh kaffir lime leaves can be hard to track down, but they also come freeze-dried rather like bay leaves, but with that unmistakable oriental-Thai flavour. Use dried, pounded in a pestle and mortar or soaked in a little hot water, and they’re almost as good as new. Fresh leaves can be kept in the freezer.”
Continue reading “9. Thai green chicken curry”
Home Cooking Made Easy p19
This is the recipe that “broke” Lorraine Pascale, and turned her from being a model into wanting to be a chef. I would like to claim a similar epiphanal career-changing moment for myself (Houses of Parliament, here I come …) but it wouldn’t be true. The best I can claim is a slowly dawning realisation that I quite like butternut squash. And on that bombshell … Continue reading “8. Roasted butternut squash soup with chilli and ginger”
Home Cooking Made Easy p112.
I think Lorraine has some sort of a pear obsession, because there are six recipes in this book featuring pears. Contrast that with only one apple recipe, and you get a woman whose fruit priorities are seriously skewed. Continue reading “7. Lamb, chickpea & pear tagine”
Home Cooking Made Easy p43
As Jamie Cullum sang, “This 21st Century Bread, is surrounded by illusion, and confusion.” It’s a no-yeast, no-knead bread, can it even be called a bread?
Continue reading “6. 21st century ham, cheese & chive bread”
Home Cooking Made Easy p61 (chicken and potatoes) and p146 (carrots)
Cooking a roast on a Sunday can be difficult if you go to church, especially if your oven timer doesn’t work properly. Continue reading “4 and 5. Lemon, tarragon and garlic quick-roast chicken with oven-baked potato slices, and Lemon and thyme carrots”