Broccoli Rabe and Shiitake

I’ve grown a row of Rabe (Raab) on the farm as an experiment. It comes with a small head of florets, leaves and stalk. Quite tasty, but from the first recipe, it doesn’t taste much like broccoli. I tried this recipe from Food Network: Super easy and very tasty. Advertisements

Ginger Wine

The last couple of years has seen me explore alcohols, brewing and infusing. Ginger Wine has been the easiest and most successful wine that i’ve made so far. And its relatively inexpensive. What you need Yeast nutrient 1 sachet white wine yeast 500 g (1 lb) raisins, chopped and squashed Zest and juice of 4…

Yotam Ottolenghi’s Ultimate Winter Coucous

It was Erinma’s birthday last week and one present from @flygirltwo was an enormouuuuuus parsnip! It was all wrapped up and everything. To celebrate that parsnip, we found an extra special recipe from Mr Ottolenghi. Mmmmm tasty! 2 carrots, peeled and cut into 2cm chunks 2 parsnips, peeled and cut into 2cm chunks 8 shallots,…

River Cafe Biscotti

I had a bit of time on my hands on 30th December and decided to make those lovely little biscuits that go with coffee, which i’m drinking vats of by the way to keep warm. Usually I look for a biscotti recipe on the internet but this time I tried River Cafe’s recipe from the…

Green & Black’s Chocolate and Beetroot Cake

It’s that time again, when beetroot starts to accumulate in the fridge. I’ve previously made chocolate beetroot brownies (see blog post here) and thought I’d continue the adventure of combining beetroot and chocolate. Above is the final product of the Green & Black’s Chocolate Beetroot Cake, which was scrumptious and popular with someone who doesn’t like beetroot (the ultimate measure of success!)….

Raw Food and Sustainability

Steve Charter will be at St. Wilfs in Hulme to host a workshop on Raw Food and Sustainability on Sunday 4th December 2011. Email for more information.

Leek Fritters

Santa bought me a whooping four cooking books this Christmas! My first recipe from these books came today from Yotam Ottolenghi‘s PLENTY cookbook. The book is a collection of his vegetarian recipes, originally from the Guardian Weekend magazine section each week. I was not sure what to cook, and browsing through the book I found these truly…