Wednesday, 16 April 2014


I meant to take a picture of my dinner,  because it looked so delicious,  but I tasted it... and that was that.

Monday, 14 April 2014

Slow Roast Chicken Thighs.

4 chicken thighs
One large onion
1 bulb garlic
4 pieces of sundried tomato
Olive oil
Salt and pepper
I also add fresh ginger.
Turn the oven on to 250°C.
Put the thighs  a roasting tin. The tin needs to be just big enough for the thighs to lie flat, but not so big that they move around.
Roughly chop the onion into eight. No need to worry about removal ng every bit of skin. Place the onion in any gaps between the thighs. You can also put some pieces underneath the thighs.
Separate the garlic cloves - how much you use is up to you. Throw the cloves in with the thighs as they are - whole, uncut, unpeeled.
Place a piece of sundried tomato under each thigh.
(Here you can add any chopped root veg, if you want)
Sprinkle/drizzle the contents of the tin with olive oil, salt and pepper,  paprika, a pinch of nutmeg, some anis seeds, ginger, sprigs of thyme and/rosemary and any other herbs and spices you like with chicken.
You can also add a dash of wine or stout or beer.
Cover with a tight fitting lid or foil.
When the oven's reached 250°C, place the thighs in the middle of the oven, turn the heat down to 225°C and set a timer for 20 minutes.
After 20 minutes, turn the heat down to 150°C and leave for one hour minimum. Two hours is usual for me.
Remove from the oven and turn the oven back up to 225°C.
Remove the lid/foil and roast on the upper shelf of the oven, until the thighs are crisp on top - about 20/25 minutes.
Allow to rest for five minutes. Serve with rice and vegetables.

Monday, 7 April 2014

"Vegan" Spelt Scone Cake

Vegan is in inverted commas because I used butter in the recipe, but no eggs.
Butter can be substituted with whatever fat you use instead.
1.5 cups coarse ground spelt flour
1.5 cups white spelt flour
200g butter
2 heaped Tbsps muscavado sugar
1 level Tbsp vanilla sugar
1 fat squeeze of runny honey (about a tablespoon)
2 tsps baking powder
1.5 tsp baking soda
Pinch of salt
About 3/4 cup cold water
Heat the oven to 175°C.
In a medium sized pan, melt together the butter, muscavado and honey.
In a large bowl, mix together the flours, baking powder and soda, vanilla sugar and salt.
Add the cold water to the butter mix and stir quickly until homogeneous.
Add to the dry mix and mix just enough to combine.
Line a 20cm square tin.
Spread the mix into the corners and flatten out.
Bake for 25-30 minutes or until a skewer comes out clean.
Turn onto a cooling tray and allow to cool for a few minutes.
Serve warm with or without jam and butter.
For scones
Alternatively, use all white wheat flour, which will yield a drier dough... then you'll have scones!
Bake at 200°C for 20-25 minutes.

Tuesday, 1 April 2014


I just love physical transformations. Weight loss, weight gain, dye jobs, radical hairstyle changes...

Marnie just sent me this picture of Jake Gyllenhall.

Here are some more... just for the hell of it.




Vanilla Butter Biscuits (Cookies)


for 12 large 20 medium biscuits

2 cups wholemeal spelt flour
1/2 cup raw cane sugar
1/4 cup muscavado sugar
1 Tbsp vanilla sugar*
160g salted butter, softened/room temperature**
1 tsp baking powder


Cream butter and sugars
Add flour and baking powder
Knead and roll into a sausage shape. The diameter will me the size of the biscuits.

Now, either chill in the fridge for 30 minutes, then cut off slices and lay on a tray, or, cut off slices and lay on a tray, then chill in the fridge for 30 minutes.

Heat the oven to 150oC.

Cut the sausage into discs and lay on a tray. Flatten and re-shape if necessary. Allow a 2cm space around each biscuit.

Bake for 20 minutes.

Let them sit on the hot tray for about five minutes before attempting to transfer them to the cooling tray. This makes them easier to handle without them crumbling apart.

Allow to cool completely before eating - they don't taste good warm.

~ Try adding a tablespoon of cocoa powder for chocolate flavoured biscuits.
~ Grate a thumb-sized piece of fresh ginger and add 2 teaspoons of ground ginger spice for ginger biscuits.
~ Add 2 to 3 teaspoons of seasonal spices at Christmas time!

Finished biscuits.

Sugars and butter 

This is well creamed together

This is the size of the dough sausage.

Flattened and spaced and ready for the fridge.

Finished and ready for the cooling tray - see how they've expanded.

*if you don't have vanilla sugar, use 1 teaspoon vanilla extract and and extra 1/4 cup muscavado
** if using unsalted butter, add 1/2 teaspoon salt