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.
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.
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?
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.
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.
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.
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.
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.
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!
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.