pinkwhisk.blogspot.com
Pink Whisk: December 2008
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Friday, December 26, 2008. My Dad rang me in a bit of a panic on Christmas Eve "I can't find Mrs. Dunbar's pastry recipe", having made six dozen mince pies the previous weekend I could rattle this one off the top of my head. Has matured nicely, much more moist than the commercial variety with an added citrusy kick. Makes enough for 15 mince pies. 8oz of plain flour. 2oz of icing sugar. 1 tbsp ice-cold water. 1 tsp lemon juice. Whisk together egg yolk, water and lemon juice. Links to this post. For me a c...
pinkwhisk.blogspot.com
Pink Whisk: April 2009
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Monday, April 13, 2009. One a Penny, Two a Penny. It wouldn't be Easter without some Hot Cross Buns. This recipe come from Delia's "Complete Cookery Course" and is also available. I made a double batch and I doubled the quantity of mixed peel also. If you can buy the peel that comes as a large piece that you chop yourself - much better flavour and a lot less dried out. Links to this post. Subscribe to: Posts (Atom). View my complete profile. One a Penny, Two a Penny. A Cat in the Kitchen.
pinkwhisk.blogspot.com
Pink Whisk: November 2009
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Sunday, November 29, 2009. One for These Winter Days. This pie is perfect for those cold, rainy winter days. All it needs on the side is some steamed broccoli or carrots. Curl up in front of the fire and tuck in. Beef and Chorizo Pie. Adapted from 'Favourite Recipes from Books for Cooks 4, 5 and 6'. This recipe makes either six 350ml (or eight 250ml) individual pies or else one large one. 1 tbsp olive oil. 200g chorizo, sliced. 2 onions, sliced. 4 cloves garlic, crushed. 3 tbsp tomato puree. Roll out the...
pinkwhisk.blogspot.com
Pink Whisk: May 2010
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Tuesday, May 18, 2010. Toasted Oatmeal Strwaberry Tart. A perfect summer treat, mimimal baking involved in the crust and the simplicity of the topping lets the flavour of the strawberries through. Recipe is originally from. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Toasted Oatmeal Strwaberry Tart. A Cat in the Kitchen. Culinary Concoctions by Peabody. Other Blogs I Like.
pinkwhisk.blogspot.com
Pink Whisk: January 2009
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Sunday, January 4, 2009. Something to Warm Those Toes. My go-to source for substantial, comforting soups has always been the first Avoca book and this one certainly hits the spot on a cold winter's day. Tomato, Lentil and Orange Soup. 1 small onion, chopped. 1 clove garlic, crushed. 1 orange, zested and flesh chopped. 1 x 400g tin tomatoes. 300ml vegtable stock ( I use Marigold boullion). Melt butter and cook onion for approx 10 mins until soft. Add garlic for 1 min. Links to this post. Add chilli, garli...
thefreelanceprocrastinator.blogspot.com
The Freelance Procrastinator: Grandfather. Hustler.
http://thefreelanceprocrastinator.blogspot.com/2008/03/grandfather-hustler.html
Thursday, March 13, 2008. My grandfather was 65 when he began to take poker seriously, although he was always a sharp hustler. He hustled on the basketball court for Villanova. Prior to the invention of the jump shot. He paid his own way through medical school hustling pool in the forties, and then hustled over to Germany for the end of the war. Throughout his life, he hustled himself into seven marriages, and out of six, all the while hustling around town in a Porsche. Like true hustlers, nobody bats an...
pinkwhisk.blogspot.com
Pink Whisk: November 2008
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Sunday, November 16, 2008. Sometimes appearances can be deceiving, this looks like a pretty boring cake but in fact it's perfect. A moist firm crumb which holds it's shape when cut and improves with age. It comes from Dorie Greenspan's Baking which I picked up on my trip to Houston. I had never heard of her before I bought this but have since discovered that there are an mpressive 41 pages on egullet. Rum-Drenched Vanilla Cakes (adapted from Dorie Greenspan's Baking). Makes two 2 pint loaves. When cakes ...
pinkwhisk.blogspot.com
Pink Whisk: March 2009
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Wednesday, March 11, 2009. I bought a large jar or preserved lemons a few weeks ago and I was keeping my eyes peeled for a recipe to try them out when I spotted. When I picture preserved lemons I instinctively think of Moroccan spicy food but it works really well in this dish, adding that little something which lifts it up from a mundane, everyday kind of stew. There was a lot of meat on our shanks and there was plently of sauce and vegtables to give me two extra dinners for the freezer.
