Stuart

Interestingly I was a fussy eater until I left home for university and had to cook for myself. Ever since then I was hooked. I love cooking (so much so that my wife doesn't get a chance to cook), experimenting with new techniques, finding out the origin of recipes and most of all looking for new and exotic tastes.

Most commented posts

  1. The secret to making Restaurant Style Curry at home — 79 comments
  2. English and American English Food Terms — 26 comments
  3. What? Madras is not an authentic Indian curry — 23 comments
  4. Whey Bread – A monstrous Ciabatta — 15 comments
  5. Cullen Skink – A fishy tale of Smoked Haddock Chowder — 12 comments

Author's posts

Sep 12

A twist on Greek Moussaka

Moussaka

Moussaka is a dish that has it’s origins in the Eastern Mediterranean, the Balkans and the Middle East, but the classic Greek representation of Moussaka is a fairly modern invention. Greek moussaka usually consists of layers of eggplant (aubergine), minced lamb, tomatoes and topped with a béchamel sauce, though in other countries there are versions that …

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Sep 06

A Spicy Hatch Chile Pepper Relish

Hot Hatch Chile Pepper Relish

Relishes and chutneys seem to be all but forgotten in the modern kitchen. With the abundance of fruit and vegetables available all year round, there really isn’t the same need to preserve the harvest as it was in previous generations. This year because because of writing the blog, I have been more aware of what …

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Sep 04

Hatch Chile Partybrot – pull apart bread

Hatch Chile Partybrot

It’s coming to the end of the Hatch Chile season, but there are just enough left in the shops to try some other recipes, and even when they do run out, Anaheim and Poblano Chiles are a good substitute. Partybrot is German for ‘party bread’, which is a type of pull-apart bread. ‘Party bread’ as …

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Sep 02

My best pizza dough recipe

Cornmeal sprinkled around the edge of the pizza dough

Pizza is so ubiquitous that many different options can be found in every supermarket throughout the world, and there is usually a couple of take-out choices nearby every neighbourhood, so why would you go to the effort of making your own pizza dough? For me part of it is the knowing what the ingredients are …

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Aug 31

Not Pesto or Chimichurri, but Fresh Herb Sauce

Filet Mignon with Fresh Herb Sauce

Since this is still ‘low-carb’ month, or as I found out last night maybe 3 months, I have been looking for ways to really boost flavours in the food we have at night to help disguise the fact that there is a lack of carbs to sooth and satisfy. I was looking through the stack …

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