This week I’ve cooked a fair bit, and have failed to write about it so apologies. Working from home should, in theory, give me more writing time but in fact it does the opposite, because I spend all day writing for work and then the almost scrivener brain gives up at the end of the …
I like porridge, the traditional oat based one, but it doesn't seem to like me much. It fills me up at the time of eating but then 20 minutes later and I am hungry all over again. Plus there's the whole oats = carbs thing. Now before anyone yells at me, remember, I am not …
Avgolémono (avgo = egg - lemono = lemon) is called Greek penicillin for a reason. It's what your mother and grandmother give you when it's chilly, or when you have a cold; it is soothing and kind to the throat. The tang of the lemon cuts through dulled senses, and makes you taste again. It's …
I'm not fond of the word 'stew'. It seems to denote something grey and overcooked when often it is neither of those things. Stews can contain layers of flavour and even though the colour may not be as full of sparkle as, say, a vibrant salad with pops of red and bright green, they can …
Note: The featured banner image is AI generated. This inspired my own version, which doesn't use wheat flour. Essentially this is a lot of cooked and very well seasoned vegetables mixed into an egg and chickpea flour based batter then baked until firm. You could change up the veg, add a ton more spice - …
I had minced pork. I had mint. I had cinnamon. I had lemons and of course I had olive oil. I had fresh vine leaves a friend gave me. There was only one thing to do, really! I didn't want to use rice, and up the carb count. I also didn't want to use brown …
Yesterday I made a Cypriot (not just Cypriot, but it’s where I know it from) dish called Fagi or Fadgi. Lentils and rice, basically, with a shed load of fried onions and lemon. (Turns out I knew it under a different name, fakes moutzentra, which is why I was confused when I heard an American …
I have no idea why, but I have been craving meatloaf. I thought of making my friend Jackie's one, but I had no beef, then I remembered I had a packet of NotPaxo stuffing mix. AHA! Sage = sausage and sausage = pork which I had. Bingo, as they say. 1 bowl 1 chopped fresh …
I even remember making this in 2008. I remember the taste, and how delicious it was. I'm glad I found the recipe again! I think it was a BBC Good Food one, hence the posh bits. 🙂 Ingredients1 tbsp sunflower oil (I used smoked olive oil)200g smoked streaky bacon , preferably in one piece, skinned …
Ok, yes, tinned beans are easy anyway, but sometimes you want more than just a plain bean. 1 tin butter beans Extra virgin olive oil 2 chopped fresh tomatoes, medium sized (PLEASE don't refrigerate your tomatoes, it ruins their structure) or 2 canned plum tomatoes, broken up 2 heaped tbs tomato puree 1/2-1 tsp salt …
COOKWITCH'S CREATIONS 