This is all entirely Pete Favelle’s fault. All of it. It started with this post over on Kavey Eats. I couldn’t get the things out of my head. I bought crumpet rings, but the horror tales of not being able to dislodge the crumpets put me off and I hid them away for a few …
Bavette, Flat Iron and my version of chimichurri
Whenever I go and stay in Penge on a weekend, it’s very hard not to head straight to The Butchery in Forest Hill. Every single piece of meat that I have bought from there has been exceptional, and the prices are very good considering the high quality of the meat that you are getting. Last …
Continue reading Bavette, Flat Iron and my version of chimichurri
Tahini & Rose Cookies
This was inspired by a recipe that Rebecca Bakes Cakes put up. I did have some nut butters, but I also had the end of a jar of tahini that I needed to use. Tahini, for me, goes hand in hand with cinnamon and rose, two of my favourite flavours, so I decided to go …
Cattleman’s Smokehouse and Grill – Romford Marketplace
Yes. Romford. Not usually the place that you think of when you think of barbecue, but if this place keeps going, then I sincerely hope that will change. I haven’t been to Pitt Cue, it’s out of my ‘get there in a lunch break’ zone, as is Red Dog, and all the hipster-ish places that …
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Moro inspired pork belly.
I blame my friend Karen. She sent me the link in the first place, and it was that link that had me thinking about pork belly so much that I couldn't get it out of my head. You ever have those times when you read a recipe, or hear about a dish, and you know …
Nigella’s Easy Almond Cake
It was Easter. I like Easter. It means that spring is here. Or might arrive soon anyway. Easter is an odd time for me, being half Cypriot, because the usual Greek things that happen usually involve family. LOTS of family. I don’t have that, so there’s not the impetus to do things that there used …
Flapjacks
I’ve recently been watching a fabulous cookery show called A’Fuine, made by BBC Alba. A down to earth show about cooks up in the Hebrides, all cooking in their own kitchens, with no fancy camerawork, or hipster brown bags of ready weighed out goods. The equipment is well used, in many cases old and handed …
No Dough Pizza
No dough pizza. (Low carb high protein, NOT low fat at all.)The cheese is essential to this, really. It holds the base together and gives it a more crust-like taste. You can add chopped fresh herbs to this, different meats, whatever you like. It’s good hot or cold.6 medium eggs1 chunk cooked gammon or ham, …
Honey and Lemon Semolina Cake
Another flourless cake, though NOT gluten free as semolina is made from durum wheat. This is a bloody lovely cake. 125g softened butter1/2 cup sugar1 1/2 tbs finely grated orange or lemon rind*2 eggs2 tbs brandy (I used rum as that's what I had)1 cup fine semolina1 cup ground almonds1 tsp baking powerTopping2 packs shelled …
Useful: Oven Temperatures
Very cool 200F 95 Gas 0 Very cool 225F 110 Gas ¼ Very cool 250F 120 Gas ½ Cool or slow 275F …
COOKWITCH'S CREATIONS 