All posts tagged: foodblog

The Classics: Brown Stew Chicken

  I grew up watching my Mum do all the cooking in our home. But when I was old enough to appreciate that my Mum had a job which sometimes involved working nights, I had to learn to appreciate my Daddy’s cooking. I say learn to appreciate, because there was only one dish my Daddy knew to do: brown stew chicken. I recall with almost near grief watching my mum hitch up her blue and white nurses uniform over her knee and perch herself gracefully on her brown and orange bike to ride through the quiet streets of Crawley, taking all the tasty food ideas with her to the nursing home where she worked. About 15 minutes into her journey I’m sure the smell of something burning must have reached her nose as far as she was from home. My Dad loved brown stew chicken and he made sure the chicken was just that – brown and indistinguishable from the molasses like gravy it sat in. It’s not that I disliked the bitter sweet taste, it was more that I was bored …

Pistachio Baklava

I live in a culturally rich part of London where the streets are essentially a tapestry of Turkish and Greek restaurants and bakeries. The Baklava’s are usually quite deliberately perched in long trays and pans in these shop windows, which also happen to be located behind a bus stop of some kind, leaving me drooling…for the 29 bus. Most of us are familiar with this very sweet delicacy, and only the brave or those with dentures can manage more than one maybe two squares. There is no healthy alternative to this, you can’t skip or substitute any ingredients it is what it is: yummy! Now off for my 5k run.  

White Chocolate & Lemon Viennese Whirls

Viennese Whirls growing up and pretty much as they are today, are made with a combination of jam and cream. What separates them from your average jammy dodger is the light crumbly shortcake texture of the biscuit. For this recipe you don’t have to keep to the classic ‘mountain peak’ or Swirl shape, why not experiment with shortcake fingers or squares? The real reason why you should go to the trouble of squeezing the dough through a piping bag is because it’s aesthetically pleasing and makes you look like a pro. So why not give it a try? Biscuit 250g/9oz very soft unsalted butter 50g/2oz icing sugar, plus extra to decorate 250g/9oz plain flour 50g/2oz corn flour ½ tsp pure vanilla extract Filling 1/4 cup double cream 150g white chocolate chopped coarsely 1/4 cup (or more) lemon juice 1 tsp grated lemon rind Yellow food colouring (optional) For the Biscuit Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. Put the butter, icing sugar, plain flour, corn flour and vanilla extract in …