I've long been an admirer of potatoes. I never used to eat them much, at the height of low carbing, and then I realised that they were much maligned, along with the larger sized among us. I still feel a pang of naughty when I eat them, but it's a mere wisp of a pang, …
Orthodox Easter can’t be pinned down. It wanders about, never in the same place. Every year those of us without a Greek family group nearby to remind us, Google “When is Orthodox Easter?” with the vague worry that we might have missed it. The Orthodox Easter dates are often different because they are based on …
I don’t know why I never thought to use halloumi in a curry before, seeing as it is virtually the same set of ingredients as paneer, but I guess I’m just so used to it being grilled or fried up in Mediterranean dishes that it never crossed my mind. Using it in a curry changed …
Borough Market reopened yesterday after over a week closed, due to the aftermath of the terror attack. I couldn’t get there for the 10am ringing of the Market bell, though I dearly wanted to be there, so I went back that evening, just to walk about, and find my traders to hug. It had been …
Bread pudding as I've always known it is a great big bowl of spiced, fruited and sugared bread, all smooshed and squished together with milk until it's one homogenous mass, and then baked until it becomes a slab of darkly sweet perfection. A brilliant and thrifty way to use up stale or old bread and …
Okay, so that title doesn’t sound exactly thrilling, but just wait ‘til you taste the dish. Since I’ve started taking it to work, at least 5 people have also started making it, plus more than a few outside of work too. There is something about that mix of cheese, fruit, spices and herbs that just …
The squeakiest of cheeses has certainly become a hit in the last couple of years. There are many places that now offer a halloumi based dish as the vegetarian option, with some even going so far as to use it in place of the fish in fish and chips. (I’m still not sure about that …
This is, basically, a variation on the filling from a Greek Easter pastry called a flaouna. I adore them. An addiction was born the first time I tasted one, still warm from the oven at my Auntie Helen’s house.A brief history: http://kopiaste.org/2008/04/easter-flaounes/ but there's no recipe there unless you buy the book. This link is …
COOKWITCH'S CREATIONS 