Category Archive: Recipes

  1. Dark Chocolate Banana Cake

    When you have about a hundred bananas lying around the office that need eating you just have to make banana cake. Chuck in some leftover dark chocolate (the rest of the bar you’ve just bought and eaten a few squares of counts as ‘leftover’ in my book), a tablespoon of cocoa powder and a little extra butter and you’ve got a deliciously sweet and bitter cake.

    Handful of roughly chopped dark chocolate
    4 teaspoons double action baking powder
    1/2 tsp sodium bicarbonate
    1 tablespoon cocoa powder
    8oz plain flour
    4 1/2 oz butter
    4oz caster sugar
    3 banana’s smushed
    2 room temperature eggs
    2 bananas, sliced down the center along the ‘spine’ curve for the top of the cake


  2. Beef Wellington on an idle Wednesday

    It’s STILL freezing outside. Brrrrrrrrrr. All this ‘spring starts on the first of March’ malarky is just that: malarky. First of all, see above (it’s freezing) second of all, the Old Farmer’s Almanac, which MUST be right, says the Vernal Equinox (that’s Spring) is on the 20th of March, so maybe we’ll have better luck in 5 days. I dunno – somehow I doubt it.

    OK, enough of this talking about the weather – what I really want to share with you is my first experience with Beef Wellington, which might be just what you want to  make for Sunday lunch this weekend. I highly recommend it for a small dinner party and I’ll let you in on a little secret: it’s not as hard as people make it out to be, especially if you buy ready-rolled puff pastry!


  3. Food at 52 – Italian Cookery in Clerkenwell

    To spite the recession’s efforts to make us feel dull, restaurant footfall has hit a high among 20 and 30 somethings in particular. We’re saying ‘To Hell with high rent! We want lobster, duck and waffles, macaroons and infused jellies, micro-brews and copper-stilled cold compound gin and we want 7 course tasting menus paired with wine ON A WEEKDAY! We want it all, and some of us want to know how to make it too.

    Cookery classes seem to be popping up all over the place in response to the foodie revolution that has so graced this big city (Thank Gawd for that!) and with so many options – especially in London – choosing can be a little overwhelming. I am forever scouring the internet for fun, high quality, not too expensive cooking classes, so I was delighted to find Food at 52 in Clerkenwell.

    Walking in the door you would think you were entering a friend’s house for dinner, which makes sense because when John Benbow started up he was teaching friends and family out of his own home.

    Now he and his lovely wife Emily have expanded, opening an airy school where you can see the handy work of John’s past life as a furniture-maker in the wood and stone of a beautiful open plan kitchen designed for teaching in a communal way.


  4. Spicy Cayenne Kale Mac and Cheese

    Kale, kale, kale – it’s everywhere. I say for good reason. Rich in colour and packed with vitamins, kale has an earthy, slightly bitter taste that goes very well with rich food. For example, mac and cheese! I came across this idea while trolling the net for ways to use kale. I have added a serious kick to it with some cayenne pepper. Talk about a winter warmer…


  5. Celeriac Soup

    Brrrrrr! It was so cold yesterday (and by that I mean it snowed!!!) I just had to make some soup for lunch, and maybe for lunch today too come to think of it… I guess I don’t need an excuse such as snow to make soup really… I make soup at least twice a week. Some might say I’m a soup fiend, I say I am a soup worshipper. Talk about a comfort food to warm the cockles of your soul when the weather is yucky and the day a bit dull. Rich as you want and healthy as you please, soup is a wonderful food to serve, so let’s get started on one of my favourites right now. I predict many more to come on my current broth based craze!

    Celeriac Soup is made from celery root, available at any local farmer’s market this time of year, and brings with it that wonderfully fresh flavour of celery but with the starchiness of a potato. It’s also about as variable as our favorite spud but with a little more zest. In other words, plain ‘ol Potato Soup might seem to lack imagination, but serve Celeriac Soup and your guests might be just that much more impressed!


  6. Almost Flourless Chocolate Cake

    HAPPY NEW YEAR 2013!

    Last year was pretty awesome. I, for one, got married (this was the most amazing experience of my life), started this blog, moved on from a not so great job, and learned how to knit. Now, 2013 is gonna be good. I can feel it.

    I have already seen some flowers bursting forward from ground in my neighborhood, so that’s super exciting. If only the weather would get better…There used to be frost on the ground and it was so pretty. Now it’s just rain… boooo.  But horrid weather means warm fires, snuggling up, comfort food and hot cocoa. So I’m pretty happy.


  7. The Sage Turkey

    Christmas is here! Yippee! I just love this time of year. It’s a celebration of family, love and food – my three favourite things. It’s time for turkey and all the trimmings and that full tummy feeling that lasts for days after. I certainly feel fulfilled in cooking a feast for my friends and family.

    Not a bad spread, I’d say! I couldn’t be happier if Santa Claus brought me a puppy this year. Well actually… that would make me just a little bit happier – but not much.

    Here is my take on the Christmas Turkey – I call it The Sage Turkey, not because it’s a wise one… not sure a turkey can be wise (I suppose it could be, what do I know?), but because it’s packed full of sage flavour. I will say that I’m thankful for this turkey, whether it’s wise or not, because it’s good to be thankful for food, especially when it’s dripping in scrumptious gravy.

    Practice makes perfectly delicious when it comes to the big bird and I’m delighted to say that it’s not as hard as it looks to get it right, especially if you follow these instructions. Have fun! It only happens once a year!


  8. Pre-made Pancake Mix

    Those of you readers from the USA will know how wonderful pre-made pancake mix is. Snoqualmie is my favorite – not too sweet, nice and fluffy, just the perfect pancake every time. Now, it’s not as if making pancakes is difficult or all that time consuming, but when it’s Saturday morning and you’ve had a bit of a long night you simply can’t wait any longer for breakfast. Every second counts between you and those delicious fluffy bites! So, I thought I’d let you in on a little secret…. you can make up your own pre-made mix at home!