For about two seasons now I have been watching Lorraine Pascale and her BBC programmes. Baking Made Easy and Home Cooking Made Easy.
Lorraine is an ex model and after a few jobs here and there she got busy, went to some seminars, studied and today she is a chef. Her first programme was mainly about baking, particularly desserts and pastry. Her second programme is all about food in general.
It seems that the Dukan diet is sweeping the whole world , not just the nation (please get the media to stop with Carole Middleton and how she got her figure!). It does have some weird and interesting recipes (mainly with oat bran admittedly) and I mentioned that I wanted to make the muffins on our Facebook page. However, the Greek friends on there shouted out in despair about the galette. It seems people find it impossible!
All the chums on facebook (and twitter) are saying that this galette comes out horrible, gets stuck, it’s really hard. So, did my research and here I am with my photos.
Dear children, I know I’ve been truant and do not write often, but I’m back now that the temperature will drop and it is again time for meats, sausages, etc.
Today’s culinary hell, takes us to the much berated US of A, and its capitalist burgers. Most people love a burger, but unfortunately it’s irrevocably connected in their mind with the disgusting plastic versions in the fast food joints or even the less disgusting plastic versions of more upmarket burger places. For the latter I will admit that they serve burgers more reminiscent of normal meat than the type served in the haunts of alienated youths the world over.
It was a hot afternoon in August. Athena (@athensbynite) mentioned on twitter that she was eating some toast with cheese and red pepper marmalade. Or chutney. Or whatever. Read on and decide.
Opa, I thought. Is there a recipe like that and I don’t know it? What the hell? I asked Athena and hey presto she sent me the recipe in 3 tweets all together. It’s that easy!
The proof is right here. I made the marmalade, I tried it, I loved it.
Germs are everywhere in the environment inside and outside the house and on our bodies. In most cases they are harmless and they often help in the proper functioning of our body. For example, stomach bacteria help with good digestion and skin bacteria protect us from infection. However, there are some microbes that are dangerous to our health, especially when they enter our body through food.
Today I am starting with some basic food safety rules. They are more or less our mom’s rules – the ones we all tend to forget as university students, since we lived on take aways at that glorious time. The idea is to explore the 4 “magic” Cs. What does this mean? You’ll know pretty soon.
I know I know. I haven’t been writing a lot. The fact is I haven’t been cooking a lot so I don’t have anything to share. Sorry.
There is something today there. A special salad. Dear Prophet I don’t want to see you nagging. Salads go wonderfully with all your special meat recipes… even if the salad is a strawberry salad!
One more Digital Scullery lovely friend cooked, ate, took a picture and sent the recipe. Somewhat stolen from his mum Katy – (well done Katy though, for raising a son who is not afraid of the kitchen)!
Today a nice little step by step recipe that single people up and down the country will love. It is one of those easy but impressive recipes.
One of the most useful things – and nobody thinks to share this with you if you’re a newbie – is a list of what you should have in your fridge and your cupboard, especially when you’re busy and do not have time. Everybody kind of assumes that you know how to miracle food on the table or that you have time to stand over a stew. Let’s face it. You don’t.
Never ask your dear mother. Especially a Greek mother. Over the years they know all the tricks and they’ll tell you to have a lot more stuff than you actually need for quick lunches and dinners. The result will be that you’ll be throwing out about half of your fridge contents.
Kokkinisto literally means ‘reddened‘ in Greek. It’s basically a stew which you can make with all sorts of meat – even though each cut and animal have their littler secrets. It’s a bit different than your normal stew – it comes up with a spicy and cinnamon-y taste. Come to think of it that’s very common in my kitchen.
Anyway. Kokkinisto was the first recipe I really wanted to learn and it took quite a while. I’ve had to get rid of whole pots crying (even though it was better than what I had to deal with when I was learning to bake a cake).
The entrance – some work is going on now
This Saturday we went for a walk to Borough Market in London, a fantastic food market.
If you are in London and like food (seriously, who doesn’t?) it is definitely worth a stroll. Have some cash on you too – you will definitely be buying stuff.
The smells and the photos are really great but people are the best feature. You end up chatting with everyone, they explain, invite you to take photos, tell you what kind of wine to choose to accompany what you bought.
Here are some photos (there is a full set on flickr)
I was in Covent Garden yesterday (sun in London!) and a friend got a strawberry beer.
Apparently, yes, this does exist (they didn’t just tip some food coloring in to make fun of her)
Another friend tried it and apparently she thought it tasted like jam – not he most positive of comments, I have to say.
I liked it but I’m not a beer drinker generally so I’m not sure at all.
Anyway though it’s pretty sweet, right?
This goes to all of you out there – in an attempt to take you back to our years of innocence and lemonade.
I was always a sour kid. My mum says that I was a baby when I started eating raw lemons and my face use to go all funny from the sour and burning taste but I used to keep on eating.
Panagiotis Plotas is an old friend who sends recipes from time to time. Today, he went for some Cretan limoncello.
