I really want to write about – and cook – asparagus, because it’s Spring now, and I’m absolutely itching to get to the market on Sunday and see if they have asparagus yet. I won’t buy asparagus until I find…
Recipe: Quick Rhubarb Crumble for Spring
Tag: low fructose
Recipe: Garlic Fudge
Many years ago, I purchased a cookbook called Garlic, Garlic, Garlic!. I purchased it pretty much for the sake of one recipe, garlic fudge. I figured that garlic fudge was not a recipe I was going to find anywhere else,…
Recipe: Lemon Meringue Sponge Cake
This is the aforementioned six-hour cake. It might take less time if I were truly and reliably competent at either Genoise sponge, meringue, or lemon curd (and actually, these days, I have it down to about five hours, assuming nothing…
Recipe: Bulgur Wheat and Mushroom Burgers
I’ve been meaning for a while to post a recipe from Vegetarian Suppers from Deborah Madison’s Kitchen, to go with the review I wrote. It’s actually very hard to choose just one, but these burgers are are a recipe I…
Recipe: Potato and Kale Enchiladas
By request, another recipe adapted from Veganomicon, and the last I’m going to post this year, for reasons of fair use. Mostly what I changed in this recipe was the chilli sauce, which developed quite a different range of chillis…
Recipe: Roast Garlic and White Bean Chilli
Photographic evidence of Cross-Dressing Ken’s latest cake adventures will be up later this evening, but I just need to get this recipe down before I forget what I did! This is another vegan chilli recipe, but this time it’s gluten…
Recipe: Microwave Lemon Curd, with bonus meringue
Just a short post today, because today has been loooong… and it hasn’t even had any cooking in it. Of course, it might have felt less loooong if I hadn’t decided last night that the best solution to ‘where can…
Basics that aren’t: Scones
This recipe doesn’t come with pictures, because the first thing you need to know about making scones is that the faster you make them, the better they taste. That means no stopping at every step to take the lens cap…
Recipe: Ricotta and Herbs
Still feeling too seedy to really be creative, so here’s a really short, easy recipe, inspired by The Complete Italian Vegetarian Cookbook. This recipe makes me feel a little sad, because right now is absolutely not the season for it…
Recipe: Five-spice Gingernuts
I made this recipe up because the recipe I had for five-spice ginger biscuits required overnight standing and I wanted biscuits *now*. So I got a gingernut recipe from the Women’s Weekly and played havoc with it, and the results…