crowd pleasers
recipes. tips. photos & random good stuff
sophie gilliatt and katherine westwood are the dinner ladies. we love to cook food that makes people happy - and want to share what we know about stress-free cooking.
Tuesday 24 February 2015
I have a wasteful habit of buying just a little bit more than I need. I go to the shop, I intend to buy two bulbs of fennel, I have a rush of spendthrift blood to the brain, I buy three. Home again, my ancestral Scottish frugality asserts its ginger head, I cook two. This, for the mathematically disinclined, leaves one. The result is not that I have just one sad fennel bulb but a whole fridge full of lonely vegetables, friendless and destined -
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Thursday 05 February 2015
For such an innocent, well-intentioned object, the terrine is subject to a surprising amount of fear and suspicion. I think that people’s pre-conceptions of terrines are that they are: a) Fatty b) Set in spooky aspic and c) Fiddly to the point of ponciness to make.
Tuesday 03 February 2015
I’ve noticed that a strange blindness sometimes comes over me when shopping for Asian ingredients. Usually I’m a stickler for reading everything on the label of packaged ingredients, not being wild about the unnecessary preservatives, corn syrup, trans fats, flavour enhancers and general gunk that find their way in there. But I’ll often buy sauces from the Asian grocer without a second glance at their ingredients, mostly because I assume there is no alternative and greed gets in the way of righteous living , sometimes because I’ve forgotten my glasses.