thelonegourmet.blogspot.com
The lone gourmet: November 2013
http://thelonegourmet.blogspot.com/2013_11_01_archive.html
Adventures in the kitchen for solo food lovers. Wednesday, 20 November 2013. Beetroot and butterbean hummus. Beetroot is also incredibly versatile - borscht is famous of course but it also works well in ice cream, for example, because of its sweetness and I recently stumbled across this recipe for beetroot rugelach. Which I plan to make very soon. Hummus takes less than 10 minutes to make in a food processor. This will keep in the fridge for up to a week in a sealed container. 2 medium to large beetroots.
thelonegourmet.blogspot.com
The lone gourmet: REVIEW: Grey's Fine Foods Spanish gourmet hamper
http://thelonegourmet.blogspot.com/2013/12/review-greys-fine-foods-spanish-gourmet.html
Adventures in the kitchen for solo food lovers. Thursday, 12 December 2013. REVIEW: Grey's Fine Foods Spanish gourmet hamper. A hamper is generally a welcome gift in my home, but Christmas ones less so - when you live alone, baskets full of Christmas pudding, family-sized tins of chocolate biscuits and the like seem like a wasted opportunity as well as useless (I hate Christmas pudding and it would take me half a year to get through a tin of biscuits). Hampers like this, though? I'm saving for when I cra...
thelonegourmet.blogspot.com
The lone gourmet: October 2013
http://thelonegourmet.blogspot.com/2013_10_01_archive.html
Adventures in the kitchen for solo food lovers. Tuesday, 29 October 2013. Autumn is definitely the time to start thinking of stockpiling food for the cold months. It's harvest time and a good opportunity to use up any excess fresh produce. I eat a lot of tomatoes - at least 500g a week - but an unexpected windfall from a veg box scheme meant I needed to use them up fast. 250g finely sliced red onions. 500g very ripe tomatoes, roughly chopped (including skins and seeds). 2 garlic cloves, finely sliced.
thelonegourmet.blogspot.com
The lone gourmet: The cook
http://thelonegourmet.blogspot.com/p/cook.html
Adventures in the kitchen for solo food lovers. I'm a journalist, editor, author and blogger. And a very keen cook. I've been a journalist and editor for more years than I care to remember, and have written for a huge range of papers and magazines. I've edited even more. I used to blog anonymously as Wordsmith for Hire. Until I ran out of things to say as as a home-based freelance wordsmith. I occasionally blog on behalf of my cat. I contribute even less occasionally to Where's the Benefit. Decades later...
thelonegourmet.blogspot.com
The lone gourmet: Beetroot and butterbean hummus
http://thelonegourmet.blogspot.com/2013/11/beetroot-and-butterbean-hummus.html
Adventures in the kitchen for solo food lovers. Wednesday, 20 November 2013. Beetroot and butterbean hummus. Beetroot is also incredibly versatile - borscht is famous of course but it also works well in ice cream, for example, because of its sweetness and I recently stumbled across this recipe for beetroot rugelach. Which I plan to make very soon. Hummus takes less than 10 minutes to make in a food processor. This will keep in the fridge for up to a week in a sealed container. 2 medium to large beetroots.
thelonegourmet.blogspot.com
The lone gourmet: Quick fig chutney
http://thelonegourmet.blogspot.com/2013/10/quick-fig-chutney.html
Adventures in the kitchen for solo food lovers. Sunday, 20 October 2013. Occasionally when I have overrripe fruit I try to use them up in ways that preserve them, rather than eating them immediately. Bananas get turned into ice cream. And I blitz overripe mango into a pulp in the food processor then freeze the coulis in portions. 2 chopped overripe figs. About 50g leftover blueberries. 1 dessert spoonful of raspberry vinegar. 1 heaped dessert spoonful of muscovado sugar. Posted by Louise Bolotin. Freelan...
thelonegourmet.blogspot.com
The lone gourmet: September 2013
http://thelonegourmet.blogspot.com/2013_09_01_archive.html
Adventures in the kitchen for solo food lovers. Wednesday, 25 September 2013. Pork and coriander rissoles with sticky coconut rice. These rissoles are really easy to make and have a lovely, light flavour from the coriander and lemon. This amount makes 4 to 6 patties, depending how big you make them and how hungry you are. 2-3 cloves of garlic. Handful fresh coriander leaves. Zest of a lemon. 50ml slightly sweetened coconut water. Posted by Louise Bolotin. Wednesday, 18 September 2013. As the weather cool...
thelonegourmet.blogspot.com
The lone gourmet: January 2014
http://thelonegourmet.blogspot.com/2014_01_01_archive.html
Adventures in the kitchen for solo food lovers. Sunday, 12 January 2014. My love of Greek food is limitless and moussaka is one of my favourite comfort foods, especially in winter. There's a passing resemblance to lasagne, with its layers of meat, bechamel sauce and cheesy topping, and the pasta replaced with aubergine and potato. Enough for two portions, so you can freeze one (or it'll keep in the fridge for up three days). 1 onion, diced. 2 tomatoes, finely chopped. 1 dsp tomato purée. Glass of red wine.
thelonegourmet.blogspot.com
The lone gourmet: Food banks - no recipe for a caring society
http://thelonegourmet.blogspot.com/2013/10/food-banks-no-recipe-for-caring-society.html
Adventures in the kitchen for solo food lovers. Thursday, 17 October 2013. Food banks - no recipe for a caring society. No recipe today. I want to talk about something much more important - food banks. Two little words that conjure up much of what is horribly wrong in society right now. Please don't switch off - please read this. It matters. How can it be that we are the 6th wealthiest nation in the world but millions of our citizens can't afford to feed themselves? It breaks my heart. Yesterday around t...
thelonegourmet.blogspot.com
The lone gourmet: Cheat's moussaka
http://thelonegourmet.blogspot.com/2014/01/cheats-moussaka.html
Adventures in the kitchen for solo food lovers. Sunday, 12 January 2014. My love of Greek food is limitless and moussaka is one of my favourite comfort foods, especially in winter. There's a passing resemblance to lasagne, with its layers of meat, bechamel sauce and cheesy topping, and the pasta replaced with aubergine and potato. Enough for two portions, so you can freeze one (or it'll keep in the fridge for up three days). 1 onion, diced. 2 tomatoes, finely chopped. 1 dsp tomato purée. Glass of red wine.
