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Daring Cooks May – Stacked enchiladas

James Peytons’ chipotle enchilada sauce Featured in the March 1991 issue of Texas Monthly The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. Ingredients •3 to 6 canned chipotle chiles; reserve adobo sauce •3 cloves garlic, minced •1 teaspoon […]

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It’s my birthday and you’re invited

… to the next installment of the International Incident parties – this month we’re bringing DUMPLINGS! More on that later. Since it’s my (40th) birthday, I thought you could indulge me with a few paragraphs and pics about me. Because if it can’t be all about me today, when can it? A few facts about […]

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Les Petits Chefs – Food Revolution Week 7

Jamie Oliver’s Sweet and Sour Chicken Jamie says: OK, this is easy, but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork (or chicken!) is an absolute classic and was one of the first Chinese-style dishes introduced to Britain. I’ve tried to make it fresh, light […]

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I do so like green eggs and ham (Mactweets May)

I was excited to see this month’s Mactweets theme: Tell me a Story with macarons inspired by a favourite book from childhood.  I knew immediately what book I wanted to use for inspiration – a classic Seuss: (Image source: Salon.com) Many of you who know me will be aware that I am just emerging from […]

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Spaghettini pine nuts lemon feta

Pane e vino

Spaghettini with tomatoes, lemon, feta and pine nuts Serves 4 Preparation: 15 minutes Cooking time: 15 minutes Ingredients – 6 medium-sized fresh tomatoes, diced (or 1 796ml can diced tomatoes) – 4 tablespoons olive oil – 4 cloves garlic, minced – salt and pepper to taste – zest and juice of 2 lemons – 6 […]

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