If you just need a single slice of garlic bread to soak up the last few drops of soup from your lunch bowl or you need to serve your kids a quick snack, frozen garlic bread is the way to go. We save money by making our own version, which also tastes better. It’s a win-win s...
There’s something about the language they use that occasionally even my hyperbolic-assed self will blanch at (not least the attribution of “genius” to everything) but I can’t deny that the recipe in it for what they call corn butter is genuinely incredible. It’s literally just corn ...
There’s a fine line between gallows humour and insensitivity, so you’ll just have to trust me that I had this recipe working over in my brain well before the prevalence of coronavirus and the ensuing cancelled events and social distancing. But for what it’s worth: this recipe really doe...
baked with onion, garlic, tomato passata and cheese, and the recipe came from this great Medditeranian Vegetarian cookbook I got for Christmas. My mother is determined to keep me in pink peppercorns, so I thought I’d use some to
A recipe by myself 1 good-sized buttercup pumpkin (roughly 900g I guess? But I personally relate more to “good sized” than weight for accuracy) 1 can white beans, often sold as haricot beans 1 tablespoon olive oil 1 onion 2 garlic cloves ...
Frozen Garlic Bread Jump to Recipe When you have a stockpile of this Frozen Garlic Bread in the freezer, you can enjoy fresh garlic bread anytime. If you are gluten-free or vegan, you unfortunately don’t have the luxury of supermarket frozen garlic bread, or it is expensive. Now, you ...
‘foodie’ – for all I know she may never have actually made this recipe – but it is still meaningful to me that I got her cookbooks and bits and pieces. This particular recipe involves melting butter and frying in it garlic, diced tomato and sliced courgettes, and I assume it is ...
then peel the garlic cloves and puree everything (carefully…maybe fish out the vegetables and puree them then pour them back into the stock in the pan) with some chilli then you’ll have yourself a delicious, thick and darkly savoury soup. Vegan too. I got this recipe from the latest ...
A recipe by myself. 4 medium sized parsnips3 cloves garlic4 tablespoons of olive oil Salt1 tablespoon dijon mustardTiny pinch of ground cinnamon3 cups waterRoughly dice the parsnips, and peel and trim the garlic cloves. Heat the oil in a large saucepan and fry the parsnips and garlic over...
Next time:I finally made thatvegan banana breadover the weekend and it was really, really good. I guess between that description and the fact that I’m linking to the recipe I don’t really need to tell you any more but this is my blog and I’ll spin it out into an entire post ...