Fried Spaghetti

Fried Spaghetti When the weather closes in as damp as a grey mood, that’s when I know the only cure for bouncing along the bottom of the barrel is comfort food. And this is my remedy. Fried spaghetti. Well, it’s not really fried, and it needn’t be spaghetti. As you can see, this time I…

Sometimes Pretty Isn’t Enough

Jamie Oliver’s Frozen Grapes I was watching Jamie Oliver do his bish-bash to a slab of chocolate, and his yazoo-yazoo to old chunks of breads in a food processor. He has a programme on telly, Jamie’s Family Christmas, where his two girls choose their favourite foods that their dad makes. He had one idea for…

What To Do With Those Apple Peelings

See all of these apple peels? I have bucket loads of them! Guess what … I just saw a recipe (that’s not really a recipe at all) for using up these bits that would normally go straight into the compost pile. Actually, I don’t have a compost pile anymore  – during the garden remodel that…

Today’s Lunch: Mushrooms on Toast

There’s an electrical storm of impressive strength rattling the neighbourhood at the moment. It stalled here, and here it sits. We’ve been listening to thunder for well over an hour now. Time to shut-down the computer (power surges aren’t good for computers), and make lunch. I had a bag of brown closed-cup mushrooms, a swirlable…

Today’s Lunch: Springtime in Bangkok

This recipe has a hint of familiarity with Heidi Swanson’s 101 Cookbooks Ginger Coconut Milk Soup . It has grated ginger, noodles and a tin of coconut milk in common. Otherwise it’s not her recipe at all, but I reckon inspiration is 90% of the task done, so credit to her given for combining coconut…

Why Do We Peel Portobello Mushrooms?

Well, it beats me. I don’t know why. Facts are facts though, and every chef on telly peels their Portobello mushrooms. Even Jamie peels his. The contestants on Master Chef do, too. So I decided to try it both ways. One peeled, and the other not. Same ingredients. Both on the same tray, baked at…

How-To Make Cheap Olives Taste Expensive

Tart-Up Your Olives I love olives. Green ones. Black ones. Even those anaemic-looking, skinny reddish ones. But I always tart them up a bit. Here’s what I do. I already have a bowl ready for New Year’s nibbles, by the way. I drain the brine away from a tub of cheap, pitted olives (approx. 500g),…

Home Alone Comfort with Fried Egg Spaghetti

Favourite Comfort Food: Fried Egg Spaghetti This recipe makes one portion. It’s perfect food when you’re alone and there’s no one about to hear your slurping and low sighs of pleasure. And not unexpectedly, there’s a brief story behind this one. I knew a guy who ate fried egg spaghetti six out of seven days…