Cherry tomato sourdough toasts with crispy capers

Tomato sourdough toast recipe Serves 2 Preparation time: 15 minutes Cooking time: 15 minutes Ingredients: 200g cherry tomatoes 2 thick slices of sourdough 80g ricotta 2 1/2 cloves of garlic 1 tbsp capers, rinsed Small bunch of basil Olive oil Method: Pop your bread in the toaster. If it’s a day old then that’s even…

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Easy cheese straws

Some people might call this cheating. Those people might be right, but I don’t see anything wrong with that from time to time. Picture this: it’s a balmy summer’s evening, maybe a Friday night. You’re sat in your garden or on your balcony, or maybe the window is wide open allowing you to bask in…

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Blistered padron peppers

This is one of the easiest things you will ever make. In fact, it’s not even really a recipe, more of a good idea, which is why this post is so short. It tastes of mediterranean holidays overlooking a marina while the sun beats down on your face. Are padron peppers spicy? No. Well kinda.…

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Cultured butter: an experiment

Butter is central to so much cooking, from the classical to super modern, whether gluttonous or health foods. It adds richness and flavour, emulsifies sauces and is even responsible for the flaky layers in puff pastry. We’re reasonably accustomed to seeing salted and unsalted varieties and can find a vast array from the raw, unpasteurised…

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Pasta alla Sorrentina

Oh boy. I love pasta. I’m sure I’ve harped on about it enough, but if you aren’t aware I could eat nothing but pasta for eternity without too much complaint. Pasta (be it rigatoni or penne or fusilli or whatever I happen to have in my cupboard) alla Sorrentina is on constant rotation at Casa…

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Experimenting with confit garlic

This will be a short post, because it turns out that confiting stuff, in this case garlic, is very easy. I was inspired by Sophia Roe, a chef, writer and multi-talented lady to give it a go. I thought it would be another great kitchen experiment the second I saw those golden cloves. Is there…

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Chocolate olive oil cake

I don’t do sweet very often. I mean, I do, but mostly in the form of a piece of chocolate, or fruit, or jam, or whatever else I may be craving. But what I mean is I don’t make sweet things very often. Whether it’s a pudding or a snack (do cakes come under snack?)…

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Cured egg yolks: a (successful) experiment

I’ve seen cured egg yolks growing in popularity around the internet of late, with slivers of grateable golden yolk showing up on instagram and pinterest. A quick google shows similar adaptations of eggs cured in salt and sugar showing up in Epicurious, bon appetit, America’s Test Kitchen and bloggers like Eva from Adventures in Cooking…

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Spiced roast cauliflower soup (it’s vegan too)

Ah, the humble cauliflower. Over the last decade it saw something of a renaissance. Once a reminder of overcooked school meals we saw it transform into rice and pizza bases, seen alongside pasta and fish and even hidden in smoothies. Alongside other brassicas (looking at you, kale) it rose to stardom and has settled into…

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Roasted pepper vegetarian chilli

There are some evenings that demand an easy recipe, where you can chuck in the ingredients and just stir from time to time. Minimum thought, minimum effort. This week, after a day dealing with German bureaucracy, that’s exactly what I needed, so this is what I made. I love that I can just relax and…

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