What Cold Looks Like

Garden Diary 2012 – 11 Feb: sunny, minus 12C. We all know what cold feels like. Sometimes it’s ice cream or a drink, a stab of pain as a nerve ushers a shiver of pain down an exposed nerve, or that sting and burn along the edge of your ears as the wind caresses them….

Sprouts and Black Stockings

More Sprouts, Weird Sprouts and No Sprouts Saturday night, I started a second batch of mung bean sprouts. Sunday morning, I drained, rinsed and popped them into a small jar. They were plump and begging to unfurl little sproutie things, which they did 6hrs later. Gazooks, that was fast. I have high expectations for this…

Dan Lepard’s Superwraps

Short and Tweet Baking Challenge: Superwraps I’ve seen the word “quinoa” before but never realised that this week’s baking challenge would be a lesson in pronunciation. It’s not kwin-oha, which is how I’ve always pronounced it. It’s “keen-wah”. I carefully sounded it out several times in my head, hoping it would stick. It didn’t. I…

How To: Easily Measure Pastry Thickness

I’m new to baking, so this tip might be well known to everyone – in which case, apologies. I just discovered it the other day. A British Pound coin is 3mm thick. Two of them stacked measures 6mm. If you’re making a thin pastry or dough, its thickness is often stated as 3mm (millimetres), or…

Reduced Fat and Sugar Apple Crumble

In 20-seconds, Google found approximately 994,000 recipes on the internet for apple crumble, which means that everyone and their pet iguana think their version is better than everyone else’s recipe. Make that 994,001 as of this recipe. Mine isn’t particularly excellent or worthy of a 3-star Michelin restaurant. It tastes pretty good but it won’t…

Rice Krispie Treats – Kids Play

My mother can’t recall for sure but she thinks maybe 9 or 10. That’s how old I was when I made my first batch of Rice Krispie Treats. It’s something that I reckon 75% of all North American kids know how to make ….

Substitutions, Conversions and Cookery Miskifications

Over the years I’ve accumulated and compiled info that’s enabled me to ‘translate’ cookery methods, measures and ingredients from one language to another, from one method of measure to another, from borderline lunacy to semi-sanity. This list of info permitted me to continue cooking without skipping a beat no matter what country or continent we happened…