I love red cabbage, not only for it’s colour but also for it’s taste, which is somehow both slightly sweet and savoury at the same time. Right now, it’s in season, so it’s the perfect time to use it as an accompaniment to many a meal (in our house, this is mainly Sunday lunch). It’s also really good for you, high in anti-oxidents, vitamins and minerals. You just have to get over the fact that, for as long as I can remember in the UK at least, we didn’t seem to do anything put pickle it – and store bought pickled cabbage just tastes like vinegar and not much else.
I haven’t pickled it myself because I have found a lovely version at a farmers market that saves me the hassle but, over the last few years, I have used it in a number of ways, including simply shredding along with white cabbage and carrots for a quite and easy coleslaw and braising for hours in the oven (on a low heat) with apples and brown sugar (which goes especially well I am told – as a veggie – with pork). Mainly, though, I make it this way – because it’s quick and easy and my family finish off every last bit… Continue reading
I love being in the kitchen (and not just at party’s – sorry I had to!) and I love baking and cooking. I spend hours pouring over cookery books and tearing recipes from magazines, planning my next meal or – even better – my next desert. Unfortunately, not everything I make turns our exactly as planned.
In my family, it was a running joke that if it looked good it would likely taste awful but if it looked awful, then it would likely taste great. Slowly but surely, though, I think I’m getting there and – over the last year – I’ve noticed that what I make is starting to look more like what is on the page. Continue reading
I am a big believer in breakfast – well on a weekend at least, where we tend to go all out on at least one of the two “S” days. One of the things I like best is it gets the family round the table (with even my mom and dad coming over) and there isn’t much better than that.
A firm favourite is French Toast, which I have been making for years. It isn’t your standard “eggy bread” in that it’s pretty much a heart attack on a plate given how much cream I use but it’s oh so good. Continue reading
I’m a big believer in cooking and baking from scratch whenever you can, always nervous about what I might find in pre-made food. I wasn’t always this way, quite happily filling my cart with boxes of ready meals and ready deserts but once I realised how easy most of the food I liked to eat was, and how much more able I was to control the ingredients, I became hooked.
Now, the kitchen is my favourite room in the house, and I value the time I get to spend with my daughter cooking and baking. This weekend we made a family favourite, apple crumble, baked to a family recipe. There isn’t a lot to making crumble, which is one of the reasons I like it (anything with more than five steps has a tendency to put me off!).
If you fancy giving it a go you will need: Continue reading