Monthly Archives: March 2014

Britkitch chocolate cheesecake

I have been looking for a good Bailey’s chocolate cheesecake for a while. My old friend Brittany made it for her hubby for Valentine’s Day one year and we got the leftovers… it was incredible! So I have scoured the recipes looking for a likely candidate and on the weekend, saw this lovely looking recipe by lovefoodies.com (triple chocolate cheesecake). I tried it, with my special twists, and low and behold, it’s the same taste and texture as I used to get in my local deli, with a delicious hit of baileys thrown in too. I use English digestive biscuits here, because I think that’s what cheesecakes are all about, but you could use whatever you prefer, and a chocolate biscuit would certainly go down a treat, but there is such a thing as chocolate overkill!

Britkitch chocolate cheesecake
Britkitch chocolate cheesecake

Recipe

Garlic mushroom cheeseburger

Garlic mushroom cheeseburger
Garlic mushroom cheeseburger

Handsome and I don’t often eat out, but when we do we are frequently unimpressed with the food that ends up on our table. When we want a pizza, we now make our own instead of having one delivered. But a burger used to be our go to order when eating out. We always enjoyed a good juicy burger wherever we went, except we have found there wasn’t a good take out joint near us, where we could just grab an amazing burger and eat it in front of the TV, if we were being particularly lazy one evening. So I said, let’s try one ourselves… It’s not the kind of thing I would usually make, but what the hell? Fast forward a couple of months and we eat a homemade burger about once a fortnight, and every time, we have it with our individual specified toppings, except the baic recipe always remains the same, as follows (this makes two big burgers):

Recipe

Happy St Paddy’s Day – Beef Stew with Guinness

This is one you should make this weekend, before Spring gets here… This is a firm favorite of Handsome’s and who wouldn’t want melt in your mouth beef, succulent mushrooms and a stouty broth, all with hints of caraway seed in the background. I’ve been keeping this one on the back burner, ready to share with you all for St. Patrick’s Day. This recipe can be varied in so many ways, but the really important thing is to cook and cook and cook the stew, until the beef is literally falling apart. It smells so amazing, it’s hard not to eat it after a couple of hours, but patience will be rewarded in the flavors and textures. I serve this with rice and garlicky green beans, or mustard mashed potatoes… it doesn’t matter too much what it goes with, as the beef is the star of the show.

Beef Stew with Guinness
Beef Stew with Guinness

 

Recipe

massage my greens…

I kid you not… Last week I found out about something that blows my teeny tiny mind. You may think it’s normal. I may be so behind the times that I should cower in shame at my ignorance, but tonight… I heard… One should massage one’s kale if using it in salad.

Thats right people, your kale should get a good rubdown before reaching your plate, in order to give you the full oral satisfaction you deserve… Not really… I’m just kidding…

NOT!

If you look up kale massage, there are articles written in its palpating honor.  All of my blogging colleagues are agush on the subject, giving your wild cabbage a good rubbing down apparently makes it feel so good it tastes really yummy everyone… This I have to try…

a food odyssey…

Like anyone else, I go through peaks and troughs of confidence. I know I make good food. I know I know a lot about food. But I am constantly reminded how little I really know and how much there is left to learn. I’ve talked about the meaning of life before, why are we here, what is our purpose, but if life is a journey, and if life is about what you learn during the journey, could my life be about learning about food? Could that be my purpose?

I think people will always regret that one career they didn’t pursue from childhood. For me, there are two. Continue reading a food odyssey…