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Writing at the Kitchen Table: A Sweet Thanksgiving Pt.1

http://zombiesnack.blogspot.com/2007/11/sweet-thanksgiving-pt1.html

A Sweet Thanksgiving Pt.1. Just because Paul and I ‘eat sensibly’ during the week doesn. 8217;t mean that we don’t treat ourselves at the weekends. And this weekend was no exception. In fact, I probably went a little OTT. With the sweet treat, making not one, not two but three puds! So one of them had to be made for Paul’s pumpkin Thanksgiving treat. The other two, well, I just felt like making them. Here then, is the part one of our Sweet Thanksgiving Weekend one off series: Cafe Sperl's. 8217;t need to...

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Writing at the Kitchen Table: Pot Stickers

http://zombiesnack.blogspot.com/2007/11/dim-sum-are-not-particularly-popular.html

Would say, leave ‘em be). Dim Sum is another matter altogether though. There is no searingly hot chilli. To contend with, no raw fish to dice with and the chopsticks are entirely optional. Add all these winning factors to the irrefutable. Fact that they taste mighty fine and you’re onto a winner. Or so you would think. Why so expensive though? Sure, Dim Sum are fiddly, they are delicate and dainty. But the ingredients are dirt cheap. Pork Mince? Made egg rolls, right? And, if you’re scared of wrapp...

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Writing at the Kitchen Table: The Puddings Start Tomorrow!

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The Puddings Start Tomorrow! The joy of soup is in its relative simplicity, quickness and the instant gratification you get from the very first spoonful. But, when I tell my Mother that I’m cooking soup for tea, she’s quick to point out: “how on earth will Paul be full on that? What most people don’t know about Paul though, is that he was a vegetarian in his youth and in college survived on a diet of boiled rice and soy sauce. For which I thank him profusely. And that’s the thing about soup. Yo...8217;t ...

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Writing at the Kitchen Table: A Sweet (and Savoury) Treat

http://zombiesnack.blogspot.com/2007/12/sweet-and-savoury-treat.html

A Sweet (and Savoury) Treat. I have always had this thing for salty/sweet foods. As a wayward youth, I would dip McDonalds French Fries into their thick chocolate shakes. I have also been known to eat Kit Kat Chunky bars with a packet of Ready Salted Crisps. And of course, I adore anything that combines peanut butter with chocolate. However, this strange compulsion did not manage to reach the dinner table. That is, until Sunday. Furthermore, the dish transported me, via its heady, scented taste to Americ...

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Writing at the Kitchen Table: A Sweet Thanksgiving Pt.2

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A Sweet Thanksgiving Pt.2. You can, of course, use regular whipped cream or go for the meringue option. For a real retro treat, here’s how to whip up Banana Cream Pudding:. Serves at least 6-8. 5 Bananas, peeled and sliced, sprinkled with a little 7-up or lemon juice to stop them browning. 1/3 Cup Plain Flour. 3 Egg Yolks (reserve the whites for meringue topping, if making). 189; Teaspoon Vanilla Extract. Box Nilla Wafers (or similar buttery-style biscuit). If you want to make the meringue topping, whisk...

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Writing at the Kitchen Table: A Life-Altering Soup

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I know, I’m already talking about soup again. I have written more posts extolling. The joys of soup than any other dish. I never tire of them: delicate Miso. Style broths, bolshy spicy meals-in-a-bowl, more stew than soup, or for ladies who lunch – purees of vegetables, extracting the sheer essence of asparagus, Jerusalem artichokes, or broccoli, to be sipped daintily. Soups, made more substantial with sprinklings of spring onion, glass noodles, little prawn dumplings, beansprouts, tofu and W akami.

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Writing at the Kitchen Table: A Little Vegetarian Butchery

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A Little Vegetarian Butchery. If you are a dyed in the wool, gnawing meat from the bone carnivore, it can seem a little daunting cooking for a vegetarian. After all, you can’t just serve them what you’re already having, minus the meat part. A plate of vegetables seems a little meagre. 8217;t the vast array of vegetarian options that you have today. Perhaps through fear of the unknown, my mother refused to cook TVP. 8217;t until I started eating meat again that I actually put on weight. Sausages. Ther...

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Writing at the Kitchen Table: A Sweet Thanksgiving Pt.3

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A Sweet Thanksgiving Pt.3. The third and final sweet treat of Thanksgiving was a spin on the classic Pumpkin Pie. I find Pumpkin Pie to be a little anti-climatic, possibly because it is not part of my foodie heritage and to that end, Paul is not a big fan of our Christmas Pudding. Likewise, I find the pumpkin/ eggy. Mixture to be a little cloying. One slice is always more than enough. Curiously, I adore Egg Custard Tarts, with their speckly. The first mention of a pie crust (or paste) being filled with p...

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Writing at the Kitchen Table: Turning Veganise, I really think so....

http://zombiesnack.blogspot.com/2012/11/going-veganise-i-really-think-so.html

Turning Veganise, I really think so. So, to anyone who still pops by to say "Hi" (and we do still read all of your comments! Paul and I have become Vegan! But the blogging fun doesn't stop there. We have decided to recreate many of our favourite meat-filled recipes to suit our new vegan lifestyle. And, of course, we're blogging about it:. Vegankitchentable.blogspot.co.uk. You'll be glad you did :). Subscribe to: Post Comments (Atom). Paul and Freya are Writing at the Kitchen Table! Apple and Pear Cake.

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Writing at the Kitchen Table: Now, A Reason to Use Up That Sherry....

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Now, A Reason to Use Up That Sherry. If you have ever wondered what to do with the bottle of sherry that your friend brought back from Spain, I (or rather Delia Smith) have the perfect recipe. I am not a big sherry drinker, finding it too heavy and sweet for sipping purposes. However, it is an excellent all-round alcohol for cooking with, whether you want to add a bit of depth to a stir-fry or gravy, bolster a rich, meaty ragu. Sherry, or particularly Marsala. Was discovered. A skillful. In Venice on our...