Hello again, readers. Amidst this amazingly complex and surprisingly interesting pandemic, I'd like to instill a bit of normality again: you come here to laugh at my self indulgence and maybe learn a thing or two about cooking - just like old times. No wartime recipes on here yet, though I am considering posting sauteed … Continue reading Eve’s Tomato-and-Other-Things Mish-Mash
As of late, I've been hovering over the stove quite regularly, prodding, stirring, humming. However, the stuff that I've been creating either isn't quite good enough to be publishable, or merely too simple to warrant a recipe. The simplistic includes savoury pancakes with leeks, gruyere and bacon lardons (hardly needs a method, imo) or mixed … Continue reading Why My Flatmates Should Run This Food Blog. Part 1: Amanda.
As the leaving date for Britain's withdrawal from the EU approaches, I have decided to publish a recipe on something that also splits the nation down the middle, 52:48. Sprouts. Sprouts are feared because they aren't cooked properly in the UK. Most of the time they are reserved for being boiled to death on Christmas … Continue reading Anti-Brussels Sprouts
The time has come where I absolutely need to share with the world how to make 30kg of rich vegetable stew, right here, right now. I did this for 45 people at our bothy a few weekends ago, so if you're ever in need of Big, Cheap, Food, this be it, my pals. You could … Continue reading BIG STEW (sans animals)
In the beginning when God created chickpeas and halloumi, The chickpeas were a flavourless void and liquid covered the pearls in the tin, while the halloumi was but a pallid chunk of curd. Then God said, "Let there be a ring-pull can"; and there was a ring pull which mean no faffing with tin openers. … Continue reading Chickpea and Halloumi Hash in the style of the Book of Genesis
Surreal though it may sound, I woke up this morning in an apartment in Palermo and found some grungy looking tomatoes in a fridge. It's Lewis' fridge, and also his apartment so don't worry, it's not an accident that I'm here. The tomatoes were looking a bit sad mainly because he stores them in the fridge … Continue reading Basic Fresh Tomato Sauce
So I've just made a chocolate and pear crumble (possible recipe later) but that's not the exciting part. When I was peeling my pears while listening to experimental jazz fusion, I had the sudden sense that throwing away their skins with all the fibre and goodness would be a bit of a waste. I don't … Continue reading Pear With Me: Crispy, Chewy, Sweet Fruit Strips
Hello, dearest readers. I couldn't think of what to make a while back, so instead of dipping slices of mature cheddar in onion chutney for dinner and scranning them over the sink instead of using a plate, I found an old fajita mix packet in the cupboard and challenged myself to make dinner with … Continue reading Fajita Flavour Chickpea Casserole (Vegan, Vegetarian) £ like no money
If you've been watching my Facebook feed closely, or even from a distance, you'll know that I have been swanning about in the East for the last two months for various reasons. It's been absolutely ace and I've had some amazing adventures and experienced different cultures and seen some cool shit but BLAH everyone's … Continue reading Every Food Item I Tried in Asia, Ranked Alphabetically, for No Reason
Henlo, I just made this for breakfast cos I was one hungery boi and didn't want to eat porridge again. If you're looking for a good way to use eggs, this is it - it's a jazzed up omelette which you can customise to your spleen's content. I wanted a veg hit so I … Continue reading Pea and Egg thing: £1.02
Student Cuisine for the Gloomy Teen 