Saturday, April 13, 2013
By Mike on Saturday, April 13, 2013, 23:02
Pease Pudding is a traditional dish made from yellow split peas, cooked with ham stock, salt and spices, then served as a spread on bread, or as an accompaniment to the gammon or bacon with which it was cooked.
Sunday, February 24, 2013
By Mike on Sunday, February 24, 2013, 23:29
February 24, 2013 - This is a recipe for chocolate sandwich biscuits - similar to (and based on) Bourbon Creams, but with a malty cream filling.
Sunday, February 10, 2013
By Mike on Sunday, February 10, 2013, 16:15
February 10, 2013 - This is a recipe for a twist on a familiar British favourite - the sausage roll - except these are rolled up into spiral buns, with mustard baked inside them.
Sunday, December 30, 2012
By Mike on Sunday, December 30, 2012, 20:09
This is a recipe for a tasty, crunchy-chewy gingerbread, presented as a huge party-sized slab for breaking and sharing - design inspired by fossils from the Jurassic coasts of Great Britain.
Thursday, December 13, 2012
By Mike on Thursday, December 13, 2012, 22:12
December 13, 2012 - The world is about to end! Oh Noes!
Time for action - I thought I'd make something that can't be used until 2013 - to tangibly demonstrate how seriously I take these prophecies of doom.
This is End Of The World Pickle.
Saturday, November 17, 2012
By Mike on Saturday, November 17, 2012, 22:19
This recipe takes my basic bread dough recipe and turns it into Garlic and Herb Focaccia
Sunday, August 26, 2012
By Mike on Sunday, August 26, 2012, 19:34
I have some friends who don't eat pork and they happened to mention one day that the one thing they really miss, since they gave it up, is a pork pie.
This seemed to me more of a challenge than an obstacle, so I set about trying to recreate something equivalent to the Pork Pie Experience, but without any pork or pig products - indeed without any products of mammalian origin at all.
Thursday, August 23, 2012
By Mike on Thursday, August 23, 2012, 23:40
Making yoghurt is an easy way to use up a surplus milk. With a little care and experimentation, you can tailor the end product to be exactly the way you like it.
Sunday, June 17, 2012
By Mike on Sunday, June 17, 2012, 20:53
A lot of recipes - including a few here at Atomic Shrimp - call for separated egg whites, but what are you supposed to do with the yolks?
How about some of these sweet little cookies?
Saturday, June 9, 2012
By Mike on Saturday, June 9, 2012, 23:10
These light macaroons are crisp and golden on the outside, with a chewy, marshmallowy centre.
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