September 2014 - The blackberries seem a bit late this year, but now they're here, they're fantastic!
Let's make something that really shows off their delicious flavour and aroma - Blackberry Fool.
Thursday, September 18, 2014
By Mike on Thursday, September 18, 2014, 23:31
September 2014 - The blackberries seem a bit late this year, but now they're here, they're fantastic!
Let's make something that really shows off their delicious flavour and aroma - Blackberry Fool.
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?
Sunday, June 15, 2014
By Mike on Sunday, June 15, 2014, 15:20
June 2014 - This is an experiment I've had in mind to try for a while now - a potentially very quick and easy way to make fruit flavoured liqueur, at any time of year.
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.
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.
Sunday, January 12, 2014
By Mike on Sunday, January 12, 2014, 18:53
Japanese Melon Pan is a kind of sweet bread roll, with a crumbly, sugary cookie crust.
Here's a new twist - a fruited hot cross bun, wrapped in gingerbread - Hot Cross Gingerbread Melon Pan!
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