Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Author: FeedingTimeBlog

Best-ever Bad-ass Toastie

IMG_6467

Ok, so I burnt the outside a little bit. I don’t make toasted sandwiches much these days but when I do, they tend to be pretty amazing. This one even has a name, we used to call it the ‘Dolce’. We named all our sandwiches back when we had cafe, waaaaay back in the late 90s in the corporate ghetto of North Sydney. This one is called The Dolce because in classical music, when you play something ‘dolce’ you play it softly and sweetly and that is kind of what this sandwich is all about. All the softness of the …

An Ethiopian Adventure with Sarah Parfitt

It’s not often that we get to escape the comfort zone, that’s because it’s nice being comfortable. But once in a while, an opportunity arises that pushes you out into a world that’s very different from your own daily experience. Sarah Parfitt was fortunate enough to have one of these adventures when she went to Gende Tesfa in Eastern Ethiopia for a week. Her goal was to set up a community journalism project and a school link between Holy Trinity School here in Cookham and the Gende Tesfa School. It’s been 30 years since the famine in Ethiopia and Sarah

Spiced Root Vegetable Fritters

 

IMG_6506

I love the look of beetroot. I like the way the dirty root bulbs belie the firm, bloody flesh inside. Beetroots are another one of those vegetables that we don’t each much of but are packed with bioflavonoids and other fun things that we’re told is good for us. But aside from that, they taste good and this recipe is great way to get more of those unfashionable vegetables like parsnip and carrot into your diet in the most delicious way.

You can serve these fritters up with anything from cucumber raita, yoghurt dip, sweet chilli sauce or some …

Bee-sting Choux Buns

I celebrated my 14th wedding anniversary recently and as you might guess, for such an ordinary number and because it was karate night, we did nothing. Well, we said we’d do nothing but AT bought me some lovely long-stem roses, and I made him some choux pastry. And yes, it was looking as boring as it sounds, so, like George and his medicine, I came up with something marvellous.

IMG_6301

I’d intended to fill the profiteroles with custard, but as I bit into my test subject I was reminded of a much beloved German Bee-Sting cake. Without the need to bake …

The Blackwood Arms Burnham

Since moving to Cookham, we’ve been exploring the areas north of Maidenhead, driving along dark lanes to find pubs buried in the woodland, and so on the advice of one of AT’s work colleagues, we tried a new pub on the weekend. It’s called The Blackwood Arms and is secreted between Littleworth Common and Twelve Acre wood on the outskirts of Burnham Beeches. Close to Dorney Wood, The Blackwood Arms has been the local watering hole for Chancellors, not far from Cliveden it was also a secret meeting place for the Profumo lovers, and with a classic country pub ambience, …

Home Espresso Blends and the Third Wave

Apparently we’re in the midst of the third wave coffee movement. This was news to me. I didn’t even know there were waves where coffees were concerned but it turns out that things are moving pretty quickly and there’s whispers of a Fourth Wave. Sort of like feminism I suppose, but much less important (to some), the development of coffee culture throughout the western world has become a rather serious affair. I recently found out that it wasn’t my national pride swelling but an acknowledged fact that Australians are considered the frontier folk of good coffee. So I guess what …

Cosmic Donuts

Can you imagine how Stephen Hawking must have felt when the concept for the expanding universe dawned on him? Or how Tesla might have felt when he first realised the potential of wireless technology? That’s kind of how it was for me when I bit into some donuts that I made last week. It was like time and space was bending, the ether opened up and whispered to me the secrets of the universe and the cosmic recipe for the best donuts ever made.

IMG_5826

You might think I’m exaggerating, but perhaps you’ve never tried to make donuts at home, or …

Pozole

Pozole

You probably don’t know what pozole is. I didn’t until recently. In fact I’ll admit that I’m embarrassed at how little I know about Mexican cuisine – despite the fact that I love Mexican-style food so much. Note I’ve used the word ‘style’ because it’s not Mexican food that I’ve always loved, it’s really something else. Call it Tex-Mex, call it what you like but it’s a match made in heaven and sadly the closest thing we’ll get to eating Mexican food outside of Mexico. Corn chips, cheesy dips, anaemic guacamole and Old El Paso packet mixes are about as …

Double Chocolate Muffins

Well…we can’t be good all the time.

IMG_5806

Here are the rules. Think of it like Fight Club but instead of fighting to escape spiritual somnambulance we’re fighting to escape the disappointment of below-average chocolate muffins. We’re fighting to make a chocolate muffin that rises above the ordinary, sets the bar, goes beyond…
This is a good recipe, but with care and love it can achieve greatness.

First Rule: Use hand-chopped Cadbury Bourneville dark chocolate, not chocolate chips.

Second Rule: Do not let these muffins over cook or they will be ordinary.  Keep a keen eye on oven, and your nose …

Educational Eating in Scotland

So you probably won’t be surprised to learn that the person who crossed 3 borders and drove for most of a day over rough terrain to eat cevapi in Sarajevo, also travelled for 6 hours in a train and spent 3 nights in Edinburgh to do nothing else but eat. I’m not kidding. I didn’t see sites, I didn’t enter one museum and I did not learn a single thing that I did not absorb via my digestive tract. But surely I can be forgiven? I’ve been to Edinburgh before, I’ve witnessed the fine city during Fringe Festival and taken …