A Surprising Way to Boil an Egg

“You live and learn. At any rate, you live.” ― Douglas Adams, Mostly Harmless How To Boil an Egg that You Can Peel I read an article on Quartz Magazine about the science of boiling an egg. It credited Kenji López-Alt with the methodology, in his book called “The Food Lab: Better Home Cooking Through Science”….

How to Make Jam in the Microwave

Not everything on the internet is rubbish, although I reckon more than half of it is. As luck would have it, I found a recipe for microwave jam. Strawberry to be specific. I had a few left on the plants in the garden, those few that survived Molly’s sniff and eat test. She might be…

How To Reheat Pizza

In 3 easy steps it tastes like fresh! We indulge in a pizza perhaps twice a year. We love pizza, don’t get me wrong, but it’s not the healthiest of foods for a diabetic or someone watching salt intake or even saturated fats. We’re a simmering urge that builds to a if-I-don’t-have-a-pizza-soon-I’ll- pop. And our…

Creamed Mushrooms on Toast with Asparagus

A bit of late summer lunch with mushrooms quickly fried over high heat so they take on a golden tint, chopped fresh thyme and lots of pepper, and a few asparagus spears tossed with Parmigiano-Reggiano parmesan butter. The bread is homemade sourdough wholewheat, white, and rye (60:30:10). I also discovered today that a splash of…

How to Cook Bacon Without Making a Mess

I love streaky bacon. I don’t particularly love cleaning up the mess on the cooker afterwards though. But there is an easy, mess-free way to do this. Pop your streaky bacon on a foil-lined baking sheet, and you’ll find that this same bacon hardly shoots a drop of fat anywhere. Yes, it will sizzle and…

What To Do With Leftover Ham

This week we enjoyed a lovely smoked ham that carried us through 3 meals. And then there’s this small knob of ham leftover sitting sadly in the fridge, staring back and begging for attention. I made Deviled Ham for sandwiches. Threw the chopped knob of ham into a food processor with half an onion (also…

How To Make Mustard Butter

This is without doubt the best flavoured butter I’ve *ever* made. When it comes to steak, I like a knob of garlic butter to melt and spread like high-tide across the charred surface. But sometimes I don’t want garlic. Like last night. So I found a recipe that David Lebovitz claims as his own. In…