We are not Foodies

There is some debate as to the first appearance of the term ‘foodie’. Some say it was first used in the New York Magazine in 1980, others say it appeared in a book called the ‘Official Foodie Handbook‘ by Ann Barr and Paul Levy. Either way the term foodie has now become over used and is synonymous with fads, pretension and style rather than the love of experimenting, adventuring and most of all eating good food.

Since we don’t like the term foodie, because its connotations, we still aren’t sure what to call ourselves, since gourmand, epicurean and even ‘food bon vivant’ sound equally pretentious, and therefore all we can do is say ‘We are not foodies‘. Update to Why we are not foodies

Everyone who writes on this blog is a lover of food (or drink), which goes without saying, but more importantly they love experimenting with recipes, techniques and ingredients and/or enjoy ‘food adventures’ when out and about, whether it high ending dining or a ‘hole-in-the-wall’ burger joint, you are sure to find it here.

Making Yogurt at Home is Really Easy

The process of making yogurt at home is not so much a recipe as it is a very simple process and some waiting. I’ve been making a large jar of homemade yoghurt every week, or yogurt as you Americans call it, for about 2 years now, long before the pandemic. I think I saw a …

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Eggplant curry

Delicious Aubergine Curry (Vegetarian Indian Eggplant Curry)

The most common aubergine curry is probably Baingan Bharta, which is a dish from the Punjab region of India and Pakistan were the aubergine (eggplant) is minced before cooking. I had bought some small Indian eggplants the other day at the grocery store and wanted to make a dish that kept them more whole and …

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What is Blood Sausage

What is Blood Sausage & What is it Made of

The question ‘What is Blood Sausage’ is quite literally answered within the question. It is a sausage made from animal blood and other ingredients such as spices, fats, and grains. It is commonly stuffed into a large animal sausage casing, and then boiled. It is then commonly fried before eating, usually in slices and is …

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Chicken Jalfrezi

Chicken Jalfrezi – A curry from Leftovers

A firm favourite in British Indian Restaurants is the Chicken Jalfrezi. It is so popular that a few years ago according to a poll run by Chaat, the British Curry Club magazine, Jalfrezi now seems to challenge Chicken Tikka Masla as the new king of curries.  Tastes are changing with people now wanting more flavour …

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Chicken Korma with Coconut Milk

Easy BIR Chicken Korma with Coconut Milk

Chicken Korma with Coconut Milk is my attempt at making a UK Indian restaurant style korma that is rich, creamy and mildly spiced as well as quick and easy to make. Chicken Korma is an extremely popular dish in UK Indian restaurants that it tops the polls of Britain’s favourite curry, sometimes beating Chicken Tikka …

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Smoked Mackerel Pate

Smoked Mackerel Pate – Quick and Delicious

I have been making this recipe for smoked mackerel pate anytime I need to get a quick, easy, tasty and healthy appetiser or starter prepared a.s.a.p. All in it shouldn’t take more than 5 mins to throw together if you have the ingredients on hand when unexpected guest arrive. This mackerel pate is delicious on toast …

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