I started this blog as I love to cook. I mean I really love to cook. And I spend a lot of time searching for new recipies, new ideas and trying out new things. I’ll eat pretty much anything (apart from rabbit as the idea of eating Thumper freaks me out. Damn you Bambi and Walt Disney!).
I have an entire book case of cookery books, I constantly prowl the library for new ones. And my christmas list is dominated by chefs items (last year it was Knives, this year it’s copper pans and a ceiling rack). I’m calmest in the kitchen and two kids under 4, and 4 step kids including 3 hormonal stroppy teenage stepsons I find it’s best I stay in the kitchen so murder is not committed.
I’m trying to expand my baking knowledge and I used to belong to bakebakebake on Livejournal, but all they do there is cupcakes, and I’m more of a tart or proper cake lass.
My husband loves my cooking, so much so he spends a lot of time in the QM’s asking for bigger pants and belts. Our friends love our cooking, so much that Merv, my husbands boss is also in the QM’s asking for bigger pants after our dinner parties. My husbands BHQ loves my cooking and the PTI keeps threatening anyone who eats his share of my baking. My kids don’t really like my cooking, but since all they will eat is chicken burgers and sausages I don’t fear their critique.
So – I wanted to start this blog to share some of my favourite recipes and ask for ideas. Especially from overseas, I would love to learn how to make a proper paella, gambas pil pil and proper jambalya and corn bread, not Nick “I’m scottish” Nairns idea of it. I want proper local recipes that use normal ingrediants.
It just really bugs me when you see an amazing dish but it involves selling your soul for some yak meat from TImbuktu and spices rolled on virgins thighs. I had one the other night which was a chinese dish, but it called for lotus leaves and sugar canes. Where in the bloody hell do I find those in deepest bloody Wales. They’ve just heard of electricity here!
So I hope you like my recipes, not all my own some are pilfered and modified from recipe books, friends and chefs who either swear a lot, have a speech impediment or could sexualise a cauliflower (thank you Nigella!)
