After the main course, where better to have puds than 1,898 km away on the sun drenched Mediterranean island of Cyprus. Officially called the Republic of Cyprus (this is probably not the best forum for discussion of the Turkish Republic of Northern Cyprus), it is the third largest and third most populous island in the Mediterranean. On 1 January 2008 …
When a succession of veg boxes leaves you with a cumulative glut of lettuces, you come to the realisation that there is only so much you can eat in traditional salad form, and cooking seems to be limited to braised side dishes, either solo or avec pois. But worry not dear reader(s) for there is hope (especially if like me …
The source of this recipe can be found in ‘The Gaza Kitchen‘ by Laila El-Haddad & Maggie Schmitt. This is an impressive collection of Palestinian recipes interspersed with stories of life, struggle and food in the oppressed land of Gaza. We have made a few tiny modifications, tweaked proportions, and converted the measurements from ‘cups’ to the 21st century, but …
Baked stuffed tomatoes from yumblog
A traditional Italian (Puglia) one pot dish of mussels, potato and rice.
For lovers of puds and alliteration this is a tasty toothsome treat…
The starting point of this recipe was a forgotten and up until now unused bargain basement cookbook called something along the lines of ‘A Zillion and One Easy To Make Risottos’. I should have been forewarned, for even after the most cursory of scans it was obvious the editor had struggled to fulfil the ambitious promise of the title and …
Porcini are very much in vogue here at Yumblog Towers. Along with late Sunday roasts. And baked potatoes with cheese and beans and coleslaw. And spending Saturday morning watching 5Live on the red button. And Sophie the teething giraffe. And Friday night beer and pizza after swimming. Lots of things in fact. But not duck eggs. Or Paul Rankin’s Potato …
…which makes this three times better than a mono cheesed risotto.
So a Frenchman arrives bearing cheeses and wines which you duly wolf for lunch, but what to feed him for dinner? Well trad English had to be the way forward since his culinary experience has not really crossed the Channel (or The Sleeve as they call it in France). And Pot-kicker-T isn’t overenamoured of the English kitchen so unlikely to …
OK, so you’ve spent most the weekend in the lab distilling your tomato essence, now to put it into action as the base for this rather delicious Tomato Risotto.
