pleasedontkissthecook.blogspot.com

Please Don't Kiss The Cook

Sunday, 2 December 2012. Chicken Liver Pate: Better Late Than Never. After a long break (I’m SO busy at the moment dahlings, you have NO idea), I’ve finally found the time to grace your screens with another foodie ramble, this time to do with chicken liver paté. Hope you all enjoy it, and don’t eat it all at once. In retrospect, there were more than a couple of things to say in the pre-recipe burble. Apologies. On with the recipe without further ado. 1 onion, or two large shallots, thinly sliced. Add the...

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Sunday, 2 December 2012. Chicken Liver Pate: Better Late Than Never. After a long break (I’m SO busy at the moment dahlings, you have NO idea), I’ve finally found the time to grace your screens with another foodie ramble, this time to do with chicken liver paté. Hope you all enjoy it, and don’t eat it all at once. In retrospect, there were more than a couple of things to say in the pre-recipe burble. Apologies. On with the recipe without further ado. 1 onion, or two large shallots, thinly sliced. Add the...

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1 blog posts

2 watercolours

3 about me

4 ingredients

5 500g chicken livers

6 2 leaves gelatine

7 some cold water

8 method

9 toast

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Please Don't Kiss The Cook | pleasedontkissthecook.blogspot.com Reviews

https://pleasedontkissthecook.blogspot.com

Sunday, 2 December 2012. Chicken Liver Pate: Better Late Than Never. After a long break (I’m SO busy at the moment dahlings, you have NO idea), I’ve finally found the time to grace your screens with another foodie ramble, this time to do with chicken liver paté. Hope you all enjoy it, and don’t eat it all at once. In retrospect, there were more than a couple of things to say in the pre-recipe burble. Apologies. On with the recipe without further ado. 1 onion, or two large shallots, thinly sliced. Add the...

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pleasedontkissthecook.blogspot.com

1

Please Don't Kiss The Cook: July 2012

http://pleasedontkissthecook.blogspot.com/2012_07_01_archive.html

Sunday, 22 July 2012. Glazed Barbequed Leg of Lamb: the Death of the Sausage. It’s that time of year again, and from what I hear we might finally be getting the weather for it. Oil down the grill and stock up on the charcoal: it’s barbeque season, baby! Now I’ll be the first to stick up my hand and say that I’m not a barbeque expert. But the basic rules as I understand them are:. 1 Judicious use of firelighters good; dousing the lot in petrol bad. Ditto women who claim they don’t. That smoky barbeque goo...

2

Please Don't Kiss The Cook: Nostalgic Banoffee Pie

http://pleasedontkissthecook.blogspot.com/2012/09/nostalgic-banoffee-pie.html

Wednesday, 5 September 2012. It’s been quite a gap since I last posted, for which many apologies: I’ve been sorting things out around my column and my ever-increasing array of part-time jobs! I made my pie for one of my housemates – it’s her favourite dessert, and I have to say it’s probably one of mine as well. It’s unbelievably easy to make, and for me is always rather nostalgic too – the pudding of childhood parties or special occasions. 250g plain digestive biscuits. 2 small tins condensed milk.

3

Please Don't Kiss The Cook: February 2011

http://pleasedontkissthecook.blogspot.com/2011_02_01_archive.html

Sunday, 27 February 2011. My brother is going back to school today after his half term. Poor little feller. So I've baked him some cookies to take with him, because that's just the kind of fantastic big sister I am. Being 17, 6'1' , and probably too old for cookies, he's supremely ungrateful, but I've baked them anyway, because I love cookies. Makes 18-20 big ones). 225g light brown or demerara sugar (or a mixture is fine). Few drops vanilla extract (NOT essence, leave it out if you've only got essence).

4

Please Don't Kiss The Cook: January 2011

http://pleasedontkissthecook.blogspot.com/2011_01_01_archive.html

Saturday, 29 January 2011. Lemon, Bacon and Parsley Pasta. Pasta for one - my favourite kind is fusilli, the twisty ones (named after rifle barrels, by the way), of which you need about three handfuls for a fairly generous serving. Spaghetti is next favourite, and to measure that you bunch it together in your hands and allow a bunch about the size of a one penny piece (or a little bigger) per person. Three rashers of bacon. One clove of garlic. Juice of just under half a lemon. Salt and pepper to season.

5

Please Don't Kiss The Cook: September 2012

http://pleasedontkissthecook.blogspot.com/2012_09_01_archive.html

Thursday, 13 September 2012. Pear sorbet, and other frozen delights. You might remember a post I wrote quite a few months ago, on mulled wine granita. Some history and definition. Supposedly invented by the Romans (there’s a lovely story about the Emperor Nero having buckets of ice passed by hand along the Appian Way to his banqueting tables, where it was mixed with honey and wine), sorbet came to Britain via Italy and France in the late 17. And the ones you use for sorbets are no different. You can infu...

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Please Don't Kiss The Cook

Sunday, 2 December 2012. Chicken Liver Pate: Better Late Than Never. After a long break (I’m SO busy at the moment dahlings, you have NO idea), I’ve finally found the time to grace your screens with another foodie ramble, this time to do with chicken liver paté. Hope you all enjoy it, and don’t eat it all at once. In retrospect, there were more than a couple of things to say in the pre-recipe burble. Apologies. On with the recipe without further ado. 1 onion, or two large shallots, thinly sliced. Add the...

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