Last night, I prepared gnocchi with burnt sage butter; roast beetroot, orange and spinach salad; veal chops; and apple pie.
Husband: This – what d’you call it again?
Me: Gnocchi.
Husband: Tastes a bit . . . stodgy. Bit like potato flavoured raw pastry.
Me: No, it doesn’t. It is light, fluffy and delicious, according to the recipe.
Husband: Is [...]
Archive for the ‘Recipes’ Category
I don’t do garnish
Posted in Hunka husband, Recipes, tagged burnt sage butter, crispy sage, gnocchi, raw pastry, roast beetroot, stodgy on 10/09/2009 | 8 Comments »
Flashback to the 1970s
Posted in Hunka husband, Recipes, tagged au gratin, auckland, baked alaska, balsamic reduction, braised asparagus, cheese on toast, chocolate truffle pudding, extreme cooking, fine dining, lamb chops, Recipes, top class restaurant on 09/09/2009 | 1 Comment »
Husband aspires to a style of dining that could be described as ‘fine’. He treats mealtimes as if he were in a top class restaurant.
“Right, may I have . . . let me see . . . lamb chops with a balsamic reduction, potatoes au gratin, with a side serving of braised asparagus, and for [...]
Good Housekeeping
Posted in Family, Ireland, Recipes, tagged angels on horseback, archaic, brains, bramble jelly, bubble and squeak, burgundy, cakes, calf's foot jelly, coddled egg, cookery book, crab apple jelly, drop scone, gingerbread men, good housekeeping, goose, gooseberry fool, grouse, how to boil an egg, jugged hare, lemon merangue pie, muffins, old fashioned, ox tongue, pavlova, pears in port, pickled, pig's head, pigeon casserole, pork trotter, rabbit stew, recipe, sheep's eyeballs, sherry trifle, spotted dick, steak and kidney pudding, stuffed sheep's heart, toad in the hole, vol au vent on 15/11/2008 | 2 Comments »
Mum’s cookery book is 40 years old. It was given to her as an engagement present in 1968. ‘Good Housekeeping’s Cookery Book’ is about the size of a telephone directory. If it ever had a sleeve, it was lost long ago. The cover is cardboard, scuffed and stained, bound with duct tape. It smells old [...]
Recipe: Duck au Craig
Posted in New Zealand, Outlaws, Recipes, tagged baste, basting, duck recipe, french recipe, how to cook duck, meat, offal, offcuts, Outlaws, roast duck, south island on 27/05/2008 | Leave a Comment »
Given Craig and Margaret’s vocation, it is not unusual to return from a trip to South Island with various species of carcass in various stages of thaw packed in the suitcase. Husband’s, that is. I try to ensure my wheelie bag is too full to admit offal.
After his duck shooting weekend, Husband returned to Auckland [...]
Niamh’s top secret mulled wine recipe
Posted in Dubai, Recipes, tagged Recipes, mulled wine, christmas cooking, recipe, secret ingredient, chili, chilli on 11/12/2006 | 1 Comment »
Given that we’re coming up to Christmas, I have been refining my mulled wine brew. In case you are stuck, following is a recipe that combines just the right amount of taste sensation with head explosion. I hope you enjoy it:-
Niamh’s top secret mulled wine recipe
Ingredients
1 x bottle red wine
500ml port
500ml fruity herbal [...]
