If you’re a reader of The Kitchn, you’ll know that the past week has been vegan-themed over there. There have been new recipes, thought-provoking discussions and round-ups from their vast archives. For my part, I’ve long maintained that I could never go vegan; I was born with a rare condition that would make this impossible for me. Namely, my insides are 15% cheese, and if I don’t maintain that ratio, I will die. Read more…
It’s no surprise that I take a lot of inspiration from the food bloggers around me. Given that there are so many of us, and their recipes are right at my fingertips (rather than all the way on the other side of the room, where my cookbooks live), it’s completely understandable that I turn to fellow bloggers when looking for new content. But in order to avoid the dreaded “recipe thief” label, I try to be a little clever when doing so. If I’m going to post a blogger’s recipe on Kitchenist, it’s usually one that I’ve adapted heavily, and either from an obscure or niche blog, or simply from an older, long-forgotten post. I’m hardly likely to go over to the world’s best-known blog and grab a recipe right from the front page, am I? Read more…
I just love fresh peas. Not only are they delicious – crisp and juicy, tasting of pure summer – but they’re fun, too. Unlike their difficult Springtime sister the broad bean, peas require very little in the prep department. There’s no tearing at leathery skins and coaxing beans from their furry beds, before boiling and skinning them individually, Thank God. With peas it’s simply a matter of “zipping” open the pods and pushing out the perfect green jewels within. As monotonous kitchen chores go, pea-podding is pretty great. Read more…
They do say that necessity is the mother of invention, and though I can’t quite claim to have invented muffin-cup frittatas (it seems that, oh, 90,000-odd people thought of it first), I’d say the phrase definitely rings true here. Read more…
I always like Sunday lunch to be an event. Even if it’s just Andrew and me, I tend not to turn to leftovers at this particular time of the week. Instead, it’s a time for experimenting with new recipes, often elaborate multi-step ventures. For lack of a better word, I like my Sunday midday meal to be “fancy”. Read more…
I’m the kind of person who can eat anything for breakfast. While I love sweet treats like sticky buns, home-baked scones or granola, I’m just as inclined to reach for something savoury of a morning. I know people for whom this would be impossible; anything remotely salty passing their lips before noon results in stomach aches and dramatics. Oh well, more for the rest of us. Read more…