Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Author: Lara

Get Mor out of Your Sausage

Get Mor out of Your Sausage

I don’t normally like to post about new food on the market without offering up some kind of recipe to get everyone inspired. But for this particular product, I genuinely feel that they are best enjoyed unadulterated. MOR are a new line of sausages that launched at Tesco this month and just quietly I am pretty excited about them. We love sausages in our house but I feel guilty when time I serve them because I know full-well that they are mostly pig lips, sawdust and fat – over 20% to be precise. It’s not what I’d call good food.…

The Ferry: Cookham

The Ferry: Cookham

Anyone local to Cookham knows and loves The Ferry. Perched beside the Thames on Ferry Lane, the riverside pub is large enough that you’ll get a table most nights and filled with a mixture of large tables, cosy nooks and snugs to accommodate all kinds of visitors from big parties to canoodling couples. We’ve been going with our kids for years and have always been happy with the menu and the service.

Recently though, The Ferry has had a make-over. While it looks very stylish and comes complete with a new menu, you can rest assured that it’s still …

The Oxford Blue: Windsor

The Oxford Blue: Windsor

 

After an 18-month restoration, The Oxford Blue, which has served as a public house since 1829, has been elevated almost overnight to a culinary icon in the unassuming back roads surrounding Windsor Great Park. After only a month of trade The Oxford Blue has already had a visit from Michelin and is fully booked from Thursday-Sunday. With Steve Ellis as Chef Proprietor, the standard of dining was never in question, and the menu and quality of produce is excellent. Having worked under the banners of Jamie Oliver, Andrew Pern and Gordon Ramsay, Ellis has cherry-picked his favourite techniques …

Matar Paneer

Matar Paneer

I’ve always wanted to enjoy paneer but have found the paneer dishes at restaurants to be… not so great. It’s an unusual cheese, sort of like cottage cheese in flavour – which is to say incredibly mild – but it’s dense and closer to tofu or halloumi cheese in composition. The delicate flavour and robust texture goes well with this lightly, spiced tomato sauce because you can actually taste the paneer, it’s not just a vehicle for other flavours. I called my friend and she recommended this recipe which uses an MDH masala mix called Shahi Paneer. I prefer to …

The Secret to Perfect Fried Rice

The Secret to Perfect Fried Rice

In China, each region has its culinary speciality. Changzhou is famed for their fried rice and it’s always bought at the end of the meal, almost like dessert. I don’t know why they do this because when fried rice is done properly it is truly the best part of any meal. When I was there, I asked my Chinese friend how to make fried rice the Changzhou way, and since then I’ve been trying to perfect the technique and the recipe. Recently I cracked the final secret to the perfect fried rice and it came as a surprise because I …

Keralan Chickpeas

Keralan Chickpeas

I was lucky enough to get a personal tutorial for this Kadala curry from a friend of mine who hails from the south Indian region of Kerala. My friend makes hers with soaked and pressure cooked chick peas, but I just used tinned. If you find a good brand of chick peas – where the texture is just right – stick to it, because some tinned varieties can be really quite horrible. Seeing her prepare this dish made it more accessible to me as dish that I can incorporate into my menu. In the past I’ve been a bit frightened …

Creamy Tomato, Crab and Ginger Pasta

Creamy Tomato, Crab and Ginger Pasta

This recipe has been buried deep inside my memory for many years and found it’s way out of the rat’s nest last weekend. When you remove things pasta, rice and large wallops of mashed potato from your weekly repertoire, recipes like this sink to the bottom of your mental recipe pool like a stone. I can’t remember why this one sprang to mind but it’s a terrifically satisfying dish that combines seemingly incongruent ingredients like cream, fresh tomato, crab and ginger. It doesn’t sound like it should work but it does. You get richness in flavour from the cream, sweetness …

Chicken Satay Pizza

Chicken Satay Pizza

Purists look away now! Avert your eyes and block your ears because I’m about to plunder and pimp the sacred, doughy idol you call pizza. I’ll admit that I’m not a fan of fusion food but I will bend the rules now and then when it feels right. And I don’t know about you, but for me peanut sauce, chicken and snow peas on a pizza feels right. I only know this because many years ago, we used to go a gourmet pizza restaurant and order the Java, an Asian-style pizza that contained absolutely nothing that a good pizza should. …

Sublime Steak and Cheese Sub

Sublime Steak and Cheese Sub

It’s not everyday you can make someone emotional with a sandwich. On the weekend I had some left over steak and offered to make steak sandwiches for the boys. So far, so what right? Everyone has their own take or secret to make the best steak sandwich but this was different. No trace of tomatoes or chutneys, sauces or lettuce. No questions of toasted or un-toasted bread.

The American’s have a name for this sandwich, and it’s called the Philly Cheese Steak. I only know this because I grew up watching a lot of American TV and this stuff sinks …

Orange and Almond Cake

Orange and Almond Cake

I’m a bit late to the party on this one. Kiwi chef Peter Gordon’s boiled orange and almond cake has been floating around the interwebs for some time now. I only found out about it from my visit to Rex Bakery last year where I tasted it and knew immediately it was a winning recipe. Peter pours chocolate ganache over the original recipe which features in his book The Sugar Club but I prefer this cake plain.

Well, I say plain, it’s not plain – it’s amazing and best left unadulterated. I’ve tried boiled orange cakes before and found them …