Monday, September 15, 2014
By Mike on Monday, September 15, 2014, 22:28
The Penny Bun Mushroom (also known as Cep or Porcini) is possibly the most highly sought wild mushroom - I've picked it many times in the past, but for some reason, haven't written about it here, until now.
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Saturday, September 6, 2014
By Mike on Saturday, September 6, 2014, 22:23
September 2014 - On a footpath through the middle of a cornfield, I grabbed a random ear of grass from the field margin and noticed that the seeds were quite large - which made me wonder if they could be harvested and eaten.
The grass turned out to be Foxtail Millet.
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Saturday, August 2, 2014
By Mike on Saturday, August 2, 2014, 23:45
August 2014 - a bit of an experiment that I have been wondering about for a while - what happens if you make chocolate chip cookies using duck fat instead of butter?
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Friday, May 23, 2014
By Mike on Friday, May 23, 2014, 22:45
This is a bit of an experiment to see if it's possible to make Pavlova in bite-sized form, on a stick.
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Saturday, May 10, 2014
By Mike on Saturday, May 10, 2014, 23:00
Combining two of my favourite things: inventing stuff, and pies.
Here is a pie made completely from meat - even the crust! It's the All Meat Pie.
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Saturday, May 3, 2014
By Mike on Saturday, May 3, 2014, 15:36
May 2014 - I have the dubious convenience of having an inexhaustible supply of a wild onion species - Three-Cornered Leek - right on my doorstep.
In fact, it's in my garden - it's everywhere in my garden. This beautiful, but invasive plant wants to take over.
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Friday, April 18, 2014
By Mike on Friday, April 18, 2014, 20:52
This is an experimental dessert recipe, inspired by a fond childhood memory of The Clangers.
The Clangers were pink, mouse-like aliens that starred in a stop-motion animated series in the late 1960s to early 1970s - one of the foods they loved to eat was called Blue String Pudding.
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Tuesday, April 15, 2014
By Mike on Tuesday, April 15, 2014, 09:41
This is a recipe for Lardy Cake, with a difference - it's topped with a crunchy mix of sugar and crispy, salty bacon.
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Saturday, February 22, 2014
By Mike on Saturday, February 22, 2014, 12:28
February 2014 - I love pies, and the very best of pies (in my opinion) is a Steak and Kidney pie.
Here's how I make the perfect, rich, meaty filling for this, the King of Pies!
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Sunday, February 2, 2014
By Mike on Sunday, February 2, 2014, 22:21
Making your own soup to take to work for lunch is a great way to save money and maintain a healthy diet.
But making it in bulk means monotony, doesn't it? Not with this scheme - you can cook once, in bulk, then eat dozens of different varieties of soup.
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