Below you'll find a list of all posts that have been tagged as “recipe”
There once was a caped crusader that fought crime wherever he went, who wore a blue suit, yellow cape and gloves, plus a slightly funny snood-type hat with pointy yellow ears on it. No, not Batman on dress-down Friday, nor Superman after mixing-the-wrong-colours whilst doing the weekly wash. No, it’s the one and only Bananaman! Now, my girlfriend seems to think I’m some kind of modern day Bananaman. This isn’t because I’m a contemporary urban …
This is one of the few recipes that I’ve created which has been made many, many times before being posted on here. Normally recipes are created, tested once or twice, then BANG, they’re up there in the top spot. However this one drifted out of my head in early January, when we were staying at our friend Jeff’s flat, having foolishly employed some builders to tear down the ceilings and replaster the walls in BOTH …
I have distant memories of being a small child, in a pub garden in Surrey with my parents, when I first discovered the dish that is a plate of tiny little fried fish which you ate whole; whitebait. I became inwardly obsessed with them, always longing to find them on the menu when eating out, waiting for that crunchy little fish that I could souse with vinegar and devour whole. In later life this eating-seafood-whole …
Benjamin Franklin once said “Guests, like fish, begin to smell after three days”. As well as being very true, it’s also how I feel about posting recipes on this blog. Inspiration for a recipe may come to me at any time, and is often so fleeting that it must be written down immediately, or it may vanish forever. However, if it is retained, then follows the step of developing the idea into a workable, tasty …
You really can’t go wrong with this recipe. I mean that in two ways as it’s both easy to make, so no scope for going wrong there, and it also holds it’s ground in the fabulous tasting stakes, so no wrongness to be found there either. Originally, I was determined that this receipe was to be made specifically with hot smoked trout, rather than the cold smoked fish that I’ve used. If you’re unsure of …
Occasionally, I spend some time online reading other food blogs (although I try not to, as it’s an endless task). Quite often, as I work my way through the first few sentences or even paragraphs of a post, I find the introduction is some kind of whimsical, limp wrested observation which has little or no relevance to the subject in hand; food. It reminds me of listening to dreary, insipid sermons at church*, where awful …