Lady Aga: Gooey fudgy Chocolate Birthday cake with... →
lady-aga: If anyone has given up puddings, cake or sugary treats for lent, look away now. I just had an idle, and wholly ill-advised, tot-up of just how many calories this cake contains… Not wanting to kiss-and-tell, I won’t give exact numbers, but we’re talking five figures. And enough energy for an…
How do you make s’mores? With Graham crackers, marshmallows, and a heap of groovy hippy friends sat round a campfire in some wild corner of America, of course. Or, when in a London kitchen and it’s winter, and these things feel desperately out of your reach, fear not. Just use some chocolate Digestives and a blowtorch. First, gather your ingredients and implements - blowtorch,...
Lady Aga: Ratatouille →
lady-aga: It’s a classic, you can’t deny This particular version has been declared simultaneously ‘delicious’ and ‘a wine killer’ (thank you Granny for the latter). It’s by no means authentic (in all honesty more of a caponata with a kick) but it works. Serve as a side to roast lamb or chicken or as a… Those of you who haven’t already, check out the inimicable Lady Aga....
Vampire-Baiting Roast Chicken
I saw this amazing-looking recipe on the London Food and Stories blog. It seemed too good not to try, and the thought of making mayonnaise with the leftover oil really floats my boat. You can find the excellent recipe here. In a nutshell, the chicken is pot-roasted with a s**tload of garlic (40 cloves-worth) and a sea of olive oil. The results are incredible. One thing I added was a...
Baked peaches?… Baked peaches. Mmmm. It’s just about the best deliciousness/ease of preparation ratio ever. Just halve some peaches, put them in a baking dish, drop a little honey or brown sugar on them, and stick them in a hot oven. If you’re having dinner, do this while you’re eating the main course. Be casual about it. In about half an hour they’ll be the most...