kirkyskitchen.blogspot.com
Kirky's Kitchen: October 2006
http://kirkyskitchen.blogspot.com/2006_10_01_archive.html
What's cooking in Kirky's kitchen? Monday, October 23, 2006. Kitchen Timesaver #2 - Smoked Paprika. The seductive smokey aroma and flavour of smoked paprika. Provide authenticity to many spanish dishes, and this versatile ingredient also works well with various other cuisines - delicious added to pork and bean dishes (especially handy if you want, but don't have, smoked pork). Fresh smoked paprika can deliver a powderful flavour hit so use sparingly. I choose the dolce. For those who like it hot. Is the ...
kirkyskitchen.blogspot.com
Kirky's Kitchen: June 2005
http://kirkyskitchen.blogspot.com/2005_06_01_archive.html
What's cooking in Kirky's kitchen? Wednesday, June 08, 2005. Are young chickens sold as a whole bird, no more than about 500g - typically enough for one adult meal. They are generally more flavourful and tender than adult birds. Poussins are sometimes known as Spring Chicken. And occaisionally (erroneously) as spatchcoks. Is more corectly used as a verb meaning to prepare a bird by splitting open, butterfly style, for grilling or roasting. Or as an adjective describing a bird that has been so prepared.
kirkyskitchen.blogspot.com
Kirky's Kitchen: May 2005
http://kirkyskitchen.blogspot.com/2005_05_01_archive.html
What's cooking in Kirky's kitchen? Monday, May 30, 2005. Yogurt with walnuts, honey, rhubarb and rosewater. Mum brings me huge quantities of rhubarb from her garden. I chop it into 5 cm lengths and stew with a little brown sugar, a splash of water, and some flavourings of choice: cinnamon, cardamom, or rosewater. It doesn't take long to cook down, then I freeze portions in small plastic tubs, and I have an instant resource for puddings and breakfasts. Yogurt with walnuts, honey, rhubarb and rosewater.