Author: PK
-
Simple Chicken And Rosemary Casserole
It is the classic Italian pairing of rosemary and chicken that makes this simple casserole a winner. I tend to make it later in the week and take advantage of what ever vegetables are lurking at the back of the fridge. I always aim to the use Hugh Fearnley-Whittingstall’s ‘trinity’ of carrot, onion and celery…
Written by
·
-
Banana Blossoms
A friend of mine recently gave me a banana blossom. I had never seen one before so I had to find out how to prepare and eat it. The process is fascinating and isn’t hard. It just takes a bit of time. The blossom grows at the end of each cluster of bananas. By Daniela…
Written by
·
-
Pasta: Orecchiette
Italian for ‘little ears’, the pasta shape called Orecchiette does indeed look like little ears. They are a heartier pasta shape being smaller and thicker than some others. Their shape and rough inner side make them perfect for grabbing sauce and small bits of meat and vegetable. Capers for example fit perfectly. I like to…
Written by
·
-
Pasta: Pappardelle
Pappardelle is a long flat pasta shape that is perfect for twisting around your fork, trapping sauce as you go. Its narrower cousin Tagliatelle is similar in length and use. I like to make my own, about 55cm long and 1.8cm wide, using my Philips Pasta And Noodle Maker. The machine imparts a roughness perfect…
Written by
·
-
Homemade Garlic Bread
I had a hankering for garlic bread the other day. When I went to the freezer to see if we had some in I came up empty handed however. I did a quick google and there were a lot of posts using bread, ground garlic and butter. So easy and the result was perfect. I…
Written by
·
-
Asian Style Chicken Stock Base
This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example. There are three stages in making this stock. Firstly throw ginger, garlic and sliced onion into a large pot of water.…
Written by
·
-
Pasta: Farfalle
Farfalle is an amazing versitile pasta shape. It is perfect for cream, light tomato sauces and even soup. I like to make my own by rolling out freshly made pasta sheets and cutting them into small rectangles. Then I roughen the sides with a knife and pinch them in the middle to get that classic…
Written by
·
-
Welchy’s Roasted Tomato Soup
Welchy knows how to make soups that will warm any winter’s day. Her roasted tomato and garlic soup is a prime example and, of course, is so easy to make. She writes: Roast a good amount of tomatoes for about an hour, set aside. Saute some diced garlic and onion, then add them and the…
Written by
·
-
Parboiling Potatoes
Some dishes using potatoes, like roast potatoes, benefit greatly by first parboiling them. Simply put, we put the potatoes in boiling water for 5 to 10 minutes so that their cores are partially cooked. Try and keep all the potato pieces the same size otherwise the smaller ones will be overdone by the time the…
Written by
·
-
Pasta: Tagliatelle
Tagliatelle is a long flat pasta shape that is perfect for twisting around your fork, trapping sauce as you go. Its wider cousin Pappardelle is similar in length and use. I like to make my own, about 55cm long and 1cm wide, using my Philips Pasta And Noodle Maker. The machine imparts a roughness perfect…
Written by
·