Tag Archives: sally jack

Two more soups

Posted on April 24, 2019 by

I’ve been honing a couple of my regular soups. Plus, it happens to be #StopFoodWasteDay today – both soups help reduce waste, either by using items from the freezer, or finding a use for leftover leaves from salad bags. I’ve … Continue reading →

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Biscuits made from Biscoff? Mind-blowing …

Posted on April 17, 2019 by

Warning: these biscuits may mess with your mind. My resident teen introduced me to Biscoff spread, a smooth spread fashioned from the little biscuits you often get with coffee or tea when out and about. And like the biscuits, the … Continue reading →

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Sensory time travel (and a recipe for challah)

Posted on November 3, 2018 by

It’s funny how a taste, a scent, a snatch of a song chorus can carry you back in time to a specific point in your life, often childhood. Not always a good place of course, however, I like to be positive … Continue reading →

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

Posted on October 15, 2018 by

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

Posted on May 20, 2018 by

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)

Posted on March 27, 2018 by

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

Posted on February 4, 2018 by

‘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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