Making coleslaw again and other salads.



I use cabbage, usually organic pointed cabbage or white cabbage. I shred this, ensuring I cut the core out first.

I then skin an onion, cut it in half and then cut very fine slices, before adding them to the coleslaw mix.

I grate my carrots.

For the dressing, I add a small spoon of wholegrain mustard, a couple of spoons of creme frache, a couple spoons of mayonnaise and a few grinds from my pepper mill.

Using two spoons I mix the lot together.

More black pepper and a splash of olive oil.



I have also made a rice salad, a pasta salad and a green bean salad. Going to serve the salads with some freshly grilled scallops, prawns and langoustine.

Should be nice.

Hugh Fearnley-Whittingstall on Magic Dust

According to Hugh Fearnley-Whittingstall writing in today’s Guardian, he loves Magic Dust.

However before you get all worried and start writing the Daily Mail, Hugh is writing about cinnamon.

Something has to be done about February. This measly month creeps round every year without any sign of remorse for the misery it causes. The only known cure is an exotic holiday in a far-off, sun-kissed land…

But since we’re not allowed those any more, let’s try the next best thing: an exotic holiday in your own kitchen. In search of paradise, or at least a little domestic warmth, I’ll be spending the rest of the month cosying up to a few of our favourite spices. This week, it’s cinnamon.

Read more.


This is a really interesting article in the Guardian from a week back, I meant to blog then but I was away from a computer.

He could have chosen Rainforest Alliance certified freshly ground coffee, with British organic milk, or a free-range egg, delivered by a lorry powered by biodiesel from recycled cooking oil, and a bag of carrot sticks or fresh fruit.

No they’re not talking about Starbucks or Costas, they are talking about that fast food giant McDonalds.

They are reinventing themselves.

Now you won’t catch me there, but it’s tempting if there is better coffee and they have free wifi…



They’re getting to you…

Chicken and Mushrooms with a Cream Sauce

Chicken and Mushrooms with a Cream Sauce

A very simple dish which is probably either best served with rice or gnocchi.

In a large frying pan, fry off some pancetta bacon and onions. Once these are cooked, remove from the pan, turn the heat up and fry off the mushrooms.

Now add a tub of  creme frache and some cooked chicken. Add the bacon and mushrooms. Freshly ground black pepper to season.




How to confuse people.

The European Commission has come out in favour of a system of food labelling opposed by the UK regulator. The commission is proposing it should be mandatory to have guideline daily amounts on the front of packs – a system backed by some UK supermarkets.

But the UK Food Standards Agency favours a traffic light system, where red means fat or sugar levels are high.

Confused you soon will be, read more.

Photo source.


This morning I decided against toast as we were running out of butter and decided to make some waffles.

Waffle Iron

I use an electric waffle iron as it is very convenient, quick, easy and simple to clean.

As for my batter recipe, well I don’t measure, I know I should, but I just put some flour with a little sugar in a bowl, add an egg and then add enough milk until the batter flows, but is thick enough to coat the back of the fork (or spoon).

Into the waffle iron for a five minutes and serve with maple syrup (the real stuff).

Simple and delicious.

Photo source.

628 Calories

You know that Grande Mocha you bought from Starbucks this morning.

628 calories.

That’s right a huge chunk of your recommended daily intake of calories.

Oh you had a muffin as well, a skinny one?

Well that’s okay then isn’t it!

Thanks The Register.

Wife of Bath

Sometimes when I get a cheese I like it, and sometimes I don’t. I seem to blog more often about cheeses I don’t like though or cooking with cheese, must change that and start to blog about the cheeses I do like.

Well this is a cheese I think is okay, but I wouldn’t go out of my way to buy again.

I was at a farm shop and they had a nice looking cheese called Wife of Bath, it looked and sounded interesting and was sold on that. I should have asked to taste some first but I thought it looked really nice.


I got home and to be honest it was quite bland and lacked substance. It reminded me of Doux De Montagne and if you recall my views on that I said:

To be honest I didn’t think that much of it. The flavour was too mild for me, though I did like the texture. If you like Edam or Port Salut then you will probably enjoy this cheese, though expect the flavour to be quite mild in comparison.

With the Wife of Bath cheese, my views are almost the same.

This is a harder cheese but still lacks “oomph”.  It might make an interesting addition to a cheeseboard, but otherwise nothing to go out and try and find.

Mango Chutney

Watching Saturday Kitchen this morning and really liked the mango chutney which James Martin made.

A very simple recipe which sounded really easy and looked tasty.