Ok, pay attention. Blogger D’s archaeologist sister (from hereonin known as ‘Sherdkicker T’) came to Yumblog Towers for dinner. She brought along her ‘friend’ who is also an archaeologist and so for continuity should be known as ‘Sherdkicker J-P’. However Sherdkicker J-P is a handsomely moustached Frenchman and so perhaps needs to be translated as ‘Pulseur de poterie J-P’. ‘PdP …
Another recipe purloined from Dan ‘Pour some sugar on me’ Lepard, which was in turn of other provenance, but such is cooking, dishes are passed from one to another and in doing so they evolve. Talking of Darwin, he was 200 the other day you know and Google honoured this on their homepage. I wonder how many deluded creationists boiled …
Few words when paired together drain the soul of joy quite as much as the foreboding coupling of nut + roast. Obviously there’s the odious David + Cameron or the thoroughly depressing Cold + Play, but these are both far too loathsome to be mentioned in this little corner of the blogosphere. Nut Roast conjures up the image of a …
Yumblog is now being swamped with spam. So to all those spammers trying to flog us Arcoxia, Atarax, Augmentin, Buspirone, Cardizem, Celebrex and a whole alphabet of other ‘meds’ – fuck off. To the spammers who think we’re so dull-witted we’d publish their comments because they write a generic ‘I completely agree’ – fuck off. To the spammers who have …
I came across this Mitch Tonks recipe on the excellent BBC ‘Get Cooking‘ website. If this dish is anything to go by, fishermen eat exceedingly well. Preparation time: 30 minutes Cooking time: 30 minutes Skill level: easy Serves: 2 mains Ingredients For the aioli 2 cloves of garlic – crushed dijon mustard – ½ tsp 1 free-range egg (yolk only) …
This Saturday I had the urge to spend all day in the kitchen and there is no better way of achieving this than embarking on one of Dan Lepard‘s more involved and elaborate recipes. This loaf takes the best part of a day to create and requires the making of two separate doughs – one for the inside and one …
Like a dog returning to its vomit, here we are once again preparing three unappetising platefuls of instant pasta for this, our eighth yuckblog taste test. Thus far much of what we have tried has been of such a lamentable quality it can barely be described as ‘food’, so this time we have travelled further afield and purchased our specimens …
Phwaaar! Great flavour combinations. You’ve got the sweetness of the tomatoes, then an explosion of fragrant basil, finishing with the floral kiss of honey. Yes, MASTERCHEF!! has returned to our screens. Actually this is a delicious and unusual dish. If you can only summon the enthusiasm to cook one thing this year, make sure it is this soup. Preparation time: …
‘A true taste of Mediterranean tomatoes to bring a touch of sunshine to British fish and chips. It’s the ultimate sauce to enhance your haddock or perk up your pollock’. Not my words you understand, but those of Jme (Champion of the people) Oliver describing his ‘Real Tomato Ketchup’ which he is flogging on his website for an impressive £3.50 …
This recipe is for my dad who misses the rostis my mum used to make but has so far been unsuccessful in his attempts to recreate them. There are many ways to rosti a potato – purists would have you boil them first and leave to rest overnight before peeling and grating; others would urge you to add egg or …
OK, so it looks as if this particular fish had its fingers variously crushed in a freak piscine industrial accident, but they are tasty nevertheless. Tastier than Cap’n Birdseye’s even. Preparation time: 10 minutes Cooking time: 10 minutes Skill level: easy Ingredients skinless bass fillets (or other firm white fish) 1 egg – beaten plain flour bread crumbs olive oil …
I had fond memories of Batchelors Savoury Rice. I remember it magically appearing sometime during the 1970s and becoming a regular teatime favourite along with butterscotch Angel Delight, Dream Topping and Arctic Roll. However, having just sampled three miserable variations, I now know that 30 years can play terrible tricks on the mind, and memories, like failed fireworks, should never …
Following a traditional Christmas in Suffolk (Turkey or Quorn roast with all the trimmings, a disappointing episode of Doctor Who and Israel bombing Palestine, etc) we had a second, less traditional Christmas dinner a few days later in Berlin (Some photos here). This lettuce-wrapped bass was the main attraction, served alongside an indulgent Gratin Dauphinois and a flourish of buttered …
For the definitive yuletide Gratin Dauphinois recipe to accompany the also-blogged lettuce-wrapped bass we turned to Larousse Gastronomique. Preparation time: 15 minutes Cooking time: 50 minutes Skill level: easy/medium Ingredients potatoes – 1kg 2 whole eggs butter milk or cream – 600ml (1 pint) garlic – 1 clove nutmeg – a grating thereof s & p Peel and thinly slice …
A delicate piece of cod smothered with cream and cheddar and then baked along with avocado – now this is a retro dish the great and terrifying Fanny would be proud of. Preparation time: 5 minutes Cooking time: 15-20 minutes Skill level: easy Recipe: Guardian/Observer Ingredients 2 skinless cod fillets double cream – 140ml mature cheddar – 150g 2 ripe …
Traditionally this dish was a way of using cheaper cuts of meat and worthy root vegetables and was kept topped up and bubbling away over an open fire indefinitely. This is a gentrified version using a recipe from the archetypal gentleman himself, Gordon (Cheat ‘n’ two veg) Ramsay. Preparation time: 10 minutes Cooking time: 40 minutes Skill level: easy Recipe: …
Here we have another superb and satisfyingly time-consuming recipe from Dan Lepard. This one caught my eye because two of the ingredients are cream and golden syrup. Preparation time: 30 minutes plus 4 – 6 hours proving Cooking time: 40 minutes Skill level: medium Recipe: Dan Lepard Ingredients For the sponge strong white flour – 175g whole milk – 225 …
Hi Guys, Yumie Magazine is the exciting new food and lifestyle title from Yumblog. Each issue will be packed with more than 100 rehashed and reheated recipes by us here at Yumie. You can look forward to massively overblown photography and ill-thought out writing from some of the least known ‘celebrities’ in the world today. The magazine is a ‘burnt …
What could be more comforting and warming than soup? Porridge perhaps. So why not combine the two and make this silky smooth winter treat. (Remember to take a photograph before you eat all the soup )
It’s a Hallowe’en tradition at Yumblog Cottage to celebrate the 31st October with this pumpkin fondue devised by the mighty GREGG WALLACE! himself. I say tradition, we made it for the first time last year, however, it is so tasty I am sure we’ll tucking into it again in 2009* Preparation time: 10 minutes Cooking time: 1.5-2 hours Skill level: …
Last weekend was spent eating and boozing in Oxford and no trip to The City of Dreaming Spires is complete without a visit to the quaint and slightly anachronistic department store Boswells. If you walk through the luggage section, past the Oxford tourist tat, turn left and go downstairs to the basement, you will happen upon an excellent and well …
A battle between two behemoths here. The ubiquitous high-street-killer Sainsbury’s, and the daddy of dehydrated snack foods, Batchelors – the company which bought us such culinary innovations as Cup-a-Soup and Savoury Rice. So which is the best? Only one way to find out. Food fight. ‘Do not purchase if open or torn‘
The clocks went back this weekend and suddenly it was winter. Time to lay down some much needed winter fat* to sustain us through the long chill months ahead, and what better way then eating refined carbohydrate swimming in cheese and cream. Preparation time: 10-15 minutes Cooking time: 10-15 minutes Skill level: easy Ingredients cicatelli (or some other good pasta) …
And so it came to pass in dying chill days of October that the idea of soup for lunch started to grow in its appeal and so it was that a pair of Thermos was bought. And then Blogger D did make a rather tasty spinach and rosemary soup. And it had been recommended even on the Waitrose website that …
Delia prefers to bake rather than boil her beetroots and then pickle them in red wine vinegar rather than the more usual malt. This, she told me over a Cherry Bakewell, goes to make a milder more beetrooty pickle. Preparation time: 20-30 minutes Cooking time: 2-3 hours Skill level: easy Ingredients fresh raw beetroot – 450g red wine vinegar – …
You may need some emotional support for this recipe as peeling 2kg of onions can be a long, tedious and tearful process. Not dissimilar to listening to an entire Coldplay album. Preparation time: 20-30 minutes over 24 hours Cooking time: 5 minutes Skill level: easy Ingredients pickling onions – 2kg (1.6kg pealed) malt vinegar – 750 ml pickling spiaces – …
Well freeish. All you have to do is click here to download the pdf, then print, mount on card, trim, fold down the middle and buy a stamp. Get a grown-up to help if necessary and be careful – scissors and scalpels can be sharp and dangerous. Have a safe xmas, R & D. x If you’re making this for …
Yummy, now for dessert. And what better after a bowl of delicious Asda ‘Good For You!’ Spaghetti in a cheese flavoured sauce with broccoli floret pieces than a raspberry cheesecake? Your dinner guests will be so impressed.
As the financial markets imploded and governments around the world desperately threw good money after bad, we were at a market in the South of France spending (accidentally) €6.65 on a single mushroom. At the time of writing that’s about a fiver. A fiver for one bleeding mushroom. It had better be good. So how does one prepare the most …
Here we have two cheesy pasta treats which are so enthusiastic they have exclamation marks. One contains real broccoli floret pieces and is good for you!, while the other in ready in 5! and makes the bold claim of being gloriously tasty. ‘Warning requires cooking – in a proper pan!’
It was obvious from the outset that this was going to be an unfair contest as these products are intended for two very different markets. One is a collection of processed junk cynically targeted at children and the other a holy trinity of ‘Trusted Brands’ marketed to grown-ups. ‘Delicious hot or cold’
In the blue corner, weighing in at 295 calories and boasting no artificial colours or flavours we have ‘Dairylea Lunchables’. And in the red corner, 117 calories lighter but armed with a free plastic handy spreader fork ‘Brunchettas’ ‘Lunchables can make a fun change to a sandwich’
A regular game we play to enliven the joyless visit to a supermarket is to hunt down the most ridiculous, unappetising, over-packaged or ill-conceived snack ‘food’ and snarl Duncan Bannatyne style derision at it. However, as enjoyable as this is, I sometimes feel we are just being middle-class OFM-reading wankers and so perhaps should give these products the benefit of …
Always on the look out for novelty bread flours, I came across a packet of Doves Farm organic Barleycorn in Way’ro. It’s a mixture of wheat and barley flours, malted barley flakes and linseed. Apparently this loaf was one of two things named in honour of Prince Albert. Preparation time: 20-30 minutes with 2-3 hours proving. Cooking time: 40 minutes …
