Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Recent Posts

Pumpkin pie with hazelnut crust

Pumpkin pie with hazelnut crust

“Good friends are like stars…. You don’t always see them, but you know they are always there”

I have a friend from Canada and together we used to enjoy swapping recipes, talking about food and embarking on oven-baked finger food odysseys. Being Canadian, she had a fine sense of North American cuisine, and shared with me her recipe for pumpkin pie that she made with a hazelnut pastry. It seemed timely that this recipe appear on my blog in November, in time for Thanksgiving (which is also celebrated by Canadians) and after discovering canned pureed pumpkin on the shelves in …

The Only Chocolate Brownie Recipe You’ll Ever Need

The Only Chocolate Brownie Recipe You’ll Ever Need

I stand by my outrageous claim that this is the best brownie recipe ever. In the world. I have made it countless times and it never fails to impress. It’s moist, rich, delicious hot or cold and thoroughly chocolatey.  It’s easy to make too. There’s no double-baking and not even a pinch of cocoa or coffee granules involved. This recipe wins out over all others because it’s made with excessive amounts of real chocolate. The result is a satisfying and tangible chocolate flavour.

The skill for this recipe is knowing when to take it out of the oven. To get …

Green Lentil Dhal

Green Lentil Dhal

When you make and eat food like this, you realise why the western world is getting fatter and hungrier. Dhals are ugly, they’re really easy and cheap to make and they are nutritious and filling. Not much room for profit here is there? When you consider the holy trinity of sugar, fat and salt that keeps people craving more food, you realise that selling food is only profitable when your market is kept hungry. This is one of a thousand and one recipes that are possible with lentils and other split pulses (Dhal means ‘to split’ in Sanskrit), and this …

Bowl Food

Bowl Food

Bliss bowls, Buddha bowls, poke bowl or just plain ‘bowl food’. I’ve been thinking about it for some time, way before it was on the menu at Harry’s wedding. I only just found about that out. Over in the United States, bowl food has been big for years; probably why Meghan put in on her wedding menu eh?

While the concept is kind of, well, obnoxious, it really is just food in a bowl, I do love it. I love it because it’s opened up a whole new way of eating, mainly lunching I’d say, that means we can get …

Bill’s Jamaican coconut bread

Bill’s Jamaican coconut bread

Sydney-siders will know all about him, and some hip city folk might have heard him; I’m talking about Bill Granger. That man-child food-wizard who has made his career on sensational scrambled eggs. Of course there are a more strings to his bow, but his eggs really are good. I think a meal passes the test when you’re willing to drive into town and cope with the stress of parking and finding a table, which I had done many times in Sydney. The bad-ass of breakfasts, Bill also makes fabulous corn fritters and a decadent coconut bread that comes toasted and …

Sweet Hoisin Pork

Sweet Hoisin Pork

This recipe explores all four corners of the taste world: sweetness, spice, salty and sour. This Hoisin Pork recipe is another Kylie Kwong classic. I can’t praise her recipes enough, they are fresh, simple and always on the money. I love this recipe because it has a lovely combination of sweetness in the pork marinade and the crunch of the fresh cucumber is a stroke of genius. The sprinkling of Sichuan salt and pepper at the end is beyond words.

Hoisin Pork Recipe

Ingredients:
1 large pork fillet, sliced thinly.
1 cucumber (sliced finely using a potato peeler)
1 tbsp …

Oatcakes

Oatcakes

This post has been the most clicked-on photo from my Feeding Time Blog Pinterest board GREATEST HITS  – so I thought I’d bring it to the front page of the blog. The recipe comes from The Steading cafe in Keith, Scotland where I tried their homemade oatcakes on a ploughman’s lunch and they were amazing. Served in place of bread with cheese, their oaty crunch complemented the meal perfectly. I have used oatcakes on my cheese plates before but I’d never thought to eat them with things like smoked salmon, clapshot (like a tasty mash potato with turnips and chives) …

Priya Tailor’s Pop-up Restaurant: Maidenhead

Priya Tailor’s Pop-up Restaurant: Maidenhead

After dabbling in dining room supper clubs locally and in London, self-taught cook and mother-of-one Priya Tailor, decided that it was time to launch her first pop-up restaurant in Maidenhead. With 24 guests seated at the rustic timber tables of Saint’s Cafe, starters from the eight-course tasting menu were circulated around the airy dining space. One bite of the pani-puri, a popular Indian street food snack, told me this was going to be a feast of authentic flavours, textures and aromas.

wo variations of this cold, crunchy, bit-sized snack filled with chaat masala potato and chickpeas were served in stylish …

Sensational Summer Sides

Sensational Summer Sides

In this heat, the old stalwart sides ilke steamed vegetables or sauted leek and cabbage don’t quite cut the mustard. In summer, we want celebration sides to match the excitement of holidays, the promise of sunshine and those long balmy evenings. Sometimes I stall a bit, and forget all my favourites from the years before, so here are some of our most beloved recipe to save your meals from sliding into mundanity this summer.

Sliced potatoes with green pepper and onion

Thinly slice 1 inch-sized pieces of maris piper or baby potatoes, toss them with sliced green peppers and sliced …

Mango Kachumba

Mango Kachumba

Like a fool, I planned regular meals for this week, so as a result I spend each evening roasting in my kitchen which catches the burning rays of hell from the late afternoon sun. I sweltered at the hob making fish curry last night and instead of keeping things simple, I went ahead and made onion bahjis and mango kachumba. I was looking for a nice, cooling side dish to have with the curry and I’d also purchased a box of mangos that afternoon and like a sweaty genius I put two and two together.

When I make curries I …