Category: Cuisine

Oh dear, d’Arry’s – Cambridge

I went to d’Arry’s in Cambridge in October to celebrate the 20th anniversary of my Cambridge MPhil. Its a restaurant that we used to frequent regularly, until the service got so slow we had to leave one evening without evening (the gap between the starter and main courses was...

First season pumpkin pie

I lined a pie dish with my usual shortcrust pastry. The filling used about 400 gm of the pumpkin purée I made, plus a cup of milk, a spoon of brown sugar and one of golden syrup. I used two large eggs and whisked it all up. Then I...

Pumpkin time

I cut a pumpkin into segments after scooping out the seeds. After peeling them with a potato peeler and chopping them into roughly 1″ pieces, I simmered them for about 15 minutes until tender. Then I zapped them in a blender with just enough liquid to for a purée....

Bramble and apple pie

Still on my pie theme, this time I made bramble and apple pie. The bulges in the pastry are the brambles (aka blackberries). I added only a sprinkle of brown sugar, but it needed a liquid to allow the apples to cook, so I added a mix of creme...

Cherry and apple pie

Punnets of cherries were going quite cheaply, so I bought one and stoned all the cherries with my handy little device that pits both cherries and olives. I used two Pink Lady apples, cored but not peeled and chopped up into roughly half-inch pieces. The pastry was white flour...

Captain Cat’s seasoning

Among my birthday presents was a tin of Captain Cat’s seafood rub from Pembrokeshire in South Wales.  It’s a light brown/orange colour, and is intended to be rubbed into fish before you bake it or fry it. I tried putting it into a prawn quiche, and it worked very...

Bramble and apple pie

In Southern England the fruit is called blackberries and the bush brambles. In Scotland, however, and some parts of England ‘bramble’ means both the fruit and the bush. Either way, it goes well with apples in a pie. I made the pastry as usual with 4oz flour plus bran...

Fish, Chips and Pies at the revamped Architect in Cambridge

The Architect pub in Cambridge has been taken over by the owners of the award-winning Blue Lion of Hardwick and given a complete make-over. It’s now a gastro pub specializing in fresh fish and homemade pies. Everything is fresh every day. I started with a sharing board featuring popcorn...

Medjool dates in quiche

The idea came from my BBQ. If I can wrap bacon round medjool dates for devils on horseback, could I put them in a quiche alongside bacon? I made a normal quiche, adding a spoon of bran to the white flour and using goose fat for shortening. In went...

Barbecue foods

With Autumn in the air, I doubt there’ll be many more barbecues this year. I held two last week, cooking the usual hamburgers and hot dogs, both Frankfurters and Lincolnshire sausages. I made skewers with prawns, onions, mushrooms and green, red and yellow peppers. I also did devils on...