Category Archives: The Experimental Cook

My recipes and musings about food and cooking

Another royal wedding? Let them eat cake (and bread and soup)

May 2018: warm and sunny for Meghan and Harry’s wedding. October 2018: strangely warm, rather windy for Eugenie and Jack’s wedding. Two happy couples, but of slightly more practical interest to me, two wedding cakes. You might recall, H and M … Continue reading

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Easy and cheesy, plus a take on a wedding cake

I often find myself in discussions with people about the joys of looking through the recipe books of long-missed and loved relatives, particularly grandmothers.  I enjoy their familiar, neat handwriting, the odd splatters of food all jumbled up with memories … Continue reading

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It’s lovely rice pudding for dinner again (and a nice soup for spring)

After a recent bout of illness, I craved rice pudding; its creamy warmth, its puddingy comfort. Perhaps seen as one of those Victorian, nanny-knows-best types of pudding (see also semolina and tapioca), rice pudding in the UK can trace its … Continue reading

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Souped up chestnuts

‘Avid’ readers of this blog will know I have been focusing on ways of using stuff up. Christmas usually provides an abundance of excess ingredients and so, this week, my challenging question is what do I do with the vacuum-packed … Continue reading

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When life gives you lemons (and a new cake tin)

I recently purchased a big, round cake tin in the Debenhams sale (and there was a tin inside it for biscuits!). So, with the worst reason ever to make a cake, I decided to ‘try out’ my new tin. (This … Continue reading

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Two soups – the old and the new

Delivery of my Wonky Veg box from Morrisons yesterday, a build-up of courgettes and trying to be organised for weekday lunches meant some hot soup action this morning. I’m a ‘try-it-and-see’ kind of cook; I use a recipe more for inspiration, … Continue reading

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