Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Tag: maidenhead food blog

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 …

Apple, Nut, Cranberry and Coconut Loaf

Apple, Nut, Cranberry and Coconut Loaf

I don’t know if it’s the same in your neighbourhood or backyard but our neighbours have an apple tree on our fence line that’s bare but for the green baubles that occasionally drop and roll across the yard. I have no idea what kind of variety it is but they taste pretty good. I’ve seen trees along the motorway that have red fruit still adorning the barren branches and I can’t help but wonder if that’s why we decorate our Christmas trees the way we do.

There are a number of similar recipes for this kind of apple-cranberry loaf and …

Food-Lovers Christmas Gift Guide

Sure, it’s only November, but this is the perfect time to start your Christmas shopping for maximum gifting pleasure without the stress and December budget blow-out. Getting a gift for someone who loves food and cooking might seem like a no-brainer but the relationship between a cook, their food and their kitchen is an intimate one fraught with complications. Your brother might love to cook Mexican food but you’d be wasting your time to get them a recipe book from Britain’s ‘favourite’ Mexican food chef. Your best friend loves smoke-pit meat? A BBQ tool set from Robert Dyas is probably …

Smoked Haddock Chowder

Smoked Haddock Chowder

Is it that time yet? If you’re not quite ready to get your blender out just yet, then this is the perfect soup for you. This recipe is not overly thick or rich and is in fact the perfect mid-season option if you’re looking for a light fish dish to add to your repertoire. Get creative with this one, go ahead and add peas, baby spinach and asparagus. There’s no roux or cream required for this chowder, so it remains light in texture, and if you can refrain from adding cream, light on calories also.

Smoked Haddock Chowder
Ingredients:
2 …

Triple Chocolate Muffins

Feeding Time Blog

You might think a chocolate muffin is a simple recipe to find, an easy thing to make. I thought I’d found it here. But we were wrong. I’ve been looking for a long time for a recipe that’s worth making repeatedly and I’m fairly certain this Donna Hay recipe is the one. The actual recipe is from one of her magazines and was destined as something else, but I have re-appropriated the recipe for my own wicked purpose. I call these triple-choc because they have melted chocolate in the mix, cocoa and chocolate pieces. This recipe is rich, …

Avocado & Baby Gems with Honey-Mustard Dressing

Avocado & Baby Gems with Honey-Mustard Dressing

I stole the idea for this dish from a restaurant in Notting Hill called Pizza East. A fairly amazing establishment, and not just because I saw Mark Strong there. They serve up pizzas and delicious cured meats but it was their vegetarian offerings that I became acquainted with. I was blown away by the quality of each dish, there were fried battons of polenta, pomegranates, purees and an assortment of complex meat-free arrangements but the stand-out plate was the simplest of all, some leaves and avocado drizzled with a vinaigrette.

I like to serve mine up with a sweet …

Bistro Story: Maidenhead

A little place with lots of style, stepping inside Bistro Story is like taking a tiny trip abroad. From the food to the music, there’s a familiar Eastern European ambience that will make anyone with European roots feel right at home. I remember glancing inside and pausing in curiosity as I powered down Queen St not so long ago, and we’d heard good reports from work mates. But it wasn’t till last night that we actually went into Maidenhead after 6pm and tried the food at what is now my favourite restaurant in the land.

Feeding Time Blog

I love the posters on …

Pulled Pork with Cider Sauce

Pulled Pork with Cider Sauce

Those in the my inner circle know and accept without opposition, the title I’ve bestowed upon myself in the privacy of my kitchen. But now it’s time to share it with you. It all began many years ago when I transformed a £4 piece of pork shoulder into a tender, moist and delectable feast of sheer delight. It was then that I gave myself the title of The Pork Whisperer.

Obviously I’m having a laugh, because the truth is, the only thing you need to be good with pork shoulder is time and a packet of foil. The longer you …

Buttermilk, oat and chocolate chunk muffins

Buttermilk, oat and chocolate chunk muffins

Many years ago, back in the day when we could go out for breakfast in relative peace and quiet, we used to visit a little tiny cafe in Drummoyne (Sydney) called the Bowen Island Bakery. We would order a coffee and these incredible choc-chip and oat muffins. The choc-chips in these muffins were more like asteroid-sized chunks of Valrhona and they were spectacularly moist, oaty and just a little bit salty.

I have been trying to re-create this recipe ever since. And I don’t claim to be exactly spot-on for this recipe, but it’s close enough to warrant sharing. These …