Monthly Archives: February 2013

Penguins – Spy in the Huddle

These programmes are fantastic. Cheeky, cute, brave and determined, penguins are fascinating creatures. I now love them.

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Basic white tin bread

I made this using the mixer with dough hook and baked it in a silicone loaf mould. The recipe is from Paul Hollywood’s How to Bake:

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Nigella’s greek lamb stew

I watched this last night on a Nigella Bites repeat on the Good Food channel. It occurred to me that I’ve made it several times over the past few years – it’s always a winner for feeding friends – but … Continue reading

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Women in India

I really want to believe that sexist attitudes towards women in India will change. But as a product of that patriarchal society myself, I know only too well how deeply those attitudes are ingrained. It will be a struggle.

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The Girl with the Dragon Tattoo

I had meant to read this for some time as several people I know recommended it. I was happy when it was chosen as this month’s reading group book. But, disappointingly, it’s a thumbs down from me. I found roughly … Continue reading

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Crunchy new potatoes and creamy horseradish dip

The potatoes are adapted from a BBC Good Food recipe. I made them to accompany homemade smoked trout. I served them together with undressed salad leaves. Boil new potatoes until they are done (about 10 mins). Drain and allow all … Continue reading

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Pakora

Aktar Islam made pakora on one of the Perfect…programmes. I noticed that he didn’t make the batter very runny. Whenever I’ve made pakora I always have very runny batter which makes a mess of the cooker and I also end … Continue reading

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Poussin

We were given a Gressingham Spatchcock Poussin today. It came in a four pepper seasoning. I noticed that glucose syrup was listed in the ingredients so I thought, why not go the whole hog and give it a Chinese marinade? … Continue reading

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Poached smoked haddock & sauteed potatoes with a ham and cream sauce

This was inspired by

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Pasta soup

Mark made a pasta soup for me last week which I enjoyed very much. It inspired me to make one for myself. When I was given some very salty, thinly sliced ham to use up, I seized the opportunity. I … Continue reading

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