My Favourite Spatula Spoon

Delia was the first person to mention the genius of this spoon. That was many years ago, and I’ve had one in my kitchen ever since. It scrapes the last bits from a pan or bowl, it’s moderately heat-proof, and it won’t deflate whipped egg whites or cream. I bought this one at Lakeland Plastics,…

In My Kitchen: October 2013

In My Kitchen: October 2013 We just returned home from a week in France. Peder returned with armloads of cheese. I returned home with jars of mustard and a food mill. I finally found a food mill that didn’t cost a fortune. A lot of shops in Dijon and Beaune had food mills but I wasn’t prepared to pay…

How-To Season a Cast Iron Frying Pan

How-To Season a Cast Iron Frying Pan I have a cast iron frying pan. The sort with ridges; it makes those impressive restaurant-style lines on steak when you fry a slab of meat. It does the same for veg, too, in case you think this post is strictly aimed at meat-eaters. Now every good cast…

The Best Ever Garden Gloves

Truly, they are. The best ever! Well, not if you’re mucking about with thorny plants, but if it’s general gardening like tidying-up, deadheading and weeding, plain old disposable latex gloves are just the best ever for the job. You can feel what you’re gripping no matter how tiny the plant, and yet your hands stay…

In My Kitchen: May 2012

I look forward to the start of each month because that’s when Celia’s Fig Jam and Lime Cordial features “In My Kitchen”. I suspect that I’m a closet snoopy-boots; I love seeing what goodies are in my friends’ kitchens.  For May, my kitchen is revealing two utterly ordinary items: bottled milk and a micro-mesh scum-skimmer….

In My Kitchen, April 2012

In My Kitchen: April 2012 Umami Paste: My feet stopped dead in stride when I caught a glimpse of this unusually packaged monochrome product that was set high on a top shelf at my supermarket. It’s called Umami paste, and claims to be the 5th taste. Scientifically proven, it claims. A flavour bomb, it says….

How to Pan-Fry Chicken Breasts

I might be teaching soap to foam but I’ve just discovered how to pan-fry the moistest, most tender skinless chicken breast to ever touch your fork. Mr Misk isn’t a fan of pan-fried chicken breasts, saying that they’re too dry and tasteless, so for years I’ve been casseroling them or serving them with sauce to…

In My Kitchen: March 2012

I’m in my kitchen this chilly March with an electric heating pad, and four miniature ceramic loaf pans that each hold 250g dough. I can’t promise that I won’t be back again this month with more; March is still young, and Celia’s monthly feature at Fig Jam and Lime Cordial is so much fun. THE…