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Chicken cacciatore

31 May

chicken cacciatore
Despite transcribing it faithfully from my mother’s spattered recipe card when I was compiling Fern’s Food, chicken cacciatore is one of those 1970s mainstay meals that I’d completely forgotten about.

Braised chicken thighs simmered slowly in a rich, garlicky tomato sauce until falling-off-the-bone tender – no surprise it was a big hit with the family.

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Pork bits Hawaiian

13 Mar

pork bits Hawaiian

“Are we having Hawaiian pizza for dinner?” my daughter asked when she got home from school.

She was in the zone – I was making pork bits Hawaiian, a childhood favourite of mine that I hadn’t thought of in years. Continue reading

Fake soufflé

13 Oct

Fake soufflé was one of mum’s dinner party staples in the 1970s, but I remember she found the name embarrassing.

As if she was cheating her guests by not providing a “real” soufflé instead of this light, fluffy, delicious concoction.

I think fake soufflé could do with a rebrand. Continue reading

Pita bread

1 Oct

pita bread

Despite doing a science degree at university (or maybe because of it), I find regular moments of magic in cooking.

Egg whites stiffening into peaks, eggs and oil transforming themselves into mayonnaise, sugar melting into caramel – these things bring me genuine, uncomplicated pleasure.

Watching pita breads blowing themselves up like little balloons through the glass door of the oven is another one.

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Königsberger klopse

29 Jun

Between Swedish meatballs, Italian spaghetti and meatballs and Algerian meatballs with chickpeas (not to mention the pork-courgette meatballs I make for banh mi) we’re pretty well covered on the meatball front.

But this year’s World Cup cook-off is an opportunity to represent Germany with these solid, trustworthy königsberger klopse from Fern’s Food.

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Singapore rice noodles

28 Apr

Singapore noodles

It’s an ambition to cook a dish from every country in the world – a sort of travel by fork.

So I was disappointed to learn that my long-time favourite Singapore noodles won’t earn me my Singapore stamp. Turns out they are a Cantonese creation, and probably originated in Hong Kong.

I certainly ate them regularly when I lived in Vancouver and worked a short walk from Chinatown.  Continue reading

Quiche Lorraine

3 Jan

quiche lorraine

There is so much mediocre, mass-produced quiche on offer that I’d forgotten how delicious quiche can be when made at home with quality ingredients. Continue reading