food

Recipe: Incredibly Decadent Parmesan Pasta Bake

This is the kind of food you can only eat about once a year, because it makes you feel like you might explode. Pleasantly explode, though.

The other day I had a sudden craving for spaghetti alfredo. So I made it, and because I can’t tell how much pasta should go in the pan I ended up making about four times too much, and then I had a load left over, and then I thought… I’m sure I could make some sort of incredibly decadent pasta bake with this.

So I did.

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Personal, Travel

2016 Reflections: My #2016topnine on Instagram

It’s coming up to one of my favourite times of year. No, not Christmas; new year. The time to reflect, to look back over the past twelve months, work out what went well and what could have gone differently, and think about whether I’ve attained the goals I set out at the beginning of the year, and what my goals for next year might be.

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food

Recipe: Vegan Saviako

“Yeah, but veganising a Romani recipe means it’s not really Romani anymore, because the whole point of Gypsy cooking is that you use just the stuff you find around you,” I protested to Caitlin the last time she came to stay.

She gave me that long-suffering look that means ‘You’re an idiot sometimes, but I love you anyway’, and pointed out that pretty much all recipes aren’t exactly the way they started out. And also that I wouldn’t be foraging these things from the hedges in any case, so it didn’t really make sense to put restrictions on what I could use.

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food

Vegan Cheesy Herbed Loaf

I used to run a food blog called “Oh No I’ve Run Out Of…” because I’m always running out of ingredients and having to substitute other things instead. I have my own Rules of Kitchen Substitution, which I might detail in a future post.

But for now, this post is about the day I wanted to have scrambled tofu on toast for breakfast, but the supermarket wouldn’t open for another couple of hours (I know, I know, I get up too early) and I didn’t have any yeast.

So, it’s a kind of soda bread, I guess. Or something. Anyway, it turned out well so I thought I’d share it.

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Miscellaneous

Honey-Miso Glazed Parsnips

I freakin’ love parsnips.

If you’d told that to child scar, she never would have believed you. I wasn’t a fussy eater – my family was one of those that didn’t permit that to be a thing – but there were foods I didn’t like, and parsnips were definitely on that list.

So I avoided them for years, until as an adult I tentatively retried them and was hooked.

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