Our kitchen is about the size of a knat’s testicle and given the tiny amount of surface space we actually have, I am all for the student modus operandi when it comes to cooking. There is no shame in using a jar of pesto opposed to fresh pesto that you make yourself, and I can’t start to say that it matches it in taste but … Continue reading Easy Chicken and Pesto Pasta – Ideal for beginners
It was now a few months ago that I saw a tweet somewhere in the twitter-sphere that said Byron Hamburgers were arriving in Exeter. And what was the first thought I had? BYRON ARE COMING TO EXETER! So I was quite happy about this, but I had a few reservations given we already have a number of very nice burger restaurants in Exeter already. First impressions of … Continue reading Byron Hamburgers, Princesshay, Exeter.
Originally posted on Veget8:
My next foray in the the world of baking has been Oaty White Chocolate Biscuits. The recipe is courtesy of the BBC, and before you start thinking these will be anything like the ones you get in the supermarket, then think again. They are more like White Chocolate flapjacks, crunchy and very sweet (depending on how much Golden Treacle you use),… Continue reading Oaty White Chocolate Biscuits
A seafood themed recipe for you fish-heads out there. I don’t often do seafood as I am not a massive fan, as we’re on a theme this afternoon I thought I would put this in. Continue reading Lobster Chowder Recipe (courtesy of Recipe Vintage)
Ham and Bean Supper Chowder comes from the annuls of Recipe Vintage. The coldness of winter has now firmly set in, and my mind starts to look towards yummy soups and savory chowders to start munching on with some fresh bread and a scarf. http://recipevintage.blogspot.co.uk is an online respository of historic and vintage recipes. Follow on Twitter @recipevintage or Facebook https://www.facebook.com/recipevintage Continue reading Ham and Bean Supper Chowder Recipe: repost from Recipe Vintage
My wife is an awesome chef. I call her a chef as she has a vast amount of skills and an understanding of food that I don’t really have. One basic understanding is following a recipe, and knowing what to substitute in lieu of any of the key ingredients. We tucked in to a recipe in the current edition of the Morrison’s Magazine which we … Continue reading Pork Sausage and Apple Bake (Courtesy of Morrisons Magazine)