Rub-a-dub-dub - three geese in a tub. There were four in the repurposed old bath, but as I walked past Winnie climbed out to greet me - perhaps not so much from affection but ever hopeful I'd brought her a kale leaf to nibble on.

So for today's little experiment, I have some goats' milk that I'd bought on special and frozen. High time I used it so now it's thawed I'm making goat feta. At least I think I am. The mixture looks a bit gloopy in the pan, already kind of curdly. Oh well, worst comes to worst … Continue reading Goats’ milk feta

I very much miss cooking for the number of people, friends and family, who used to visit us almost every day. After all, the best part of cooking is in the sharing. Now with just Robert and I, there's minimal need. I've cleaned and tidied cupboards and rooms till there's no more to do, at … Continue reading Cabbages, cabbages

Well, I suppose it's not truly universal, but it's a mighty handy cake with a multitude of applications. I'm including the ones I often use here. I've loved using the various adaptations when cooking with my own children and also grandchildren - you can jazz the recipe up any way you like - it's very … Continue reading “Universal” Light Butter Cake Recipe

For those who read my Facebook post you will know how this came about. For those who didn't - I found my refrigerated  filo wasn't able to be used to make a chicken strudel as I had planned (it had gone really mouldy). Here is how I remedied the situation - by substituting the filo … Continue reading The No Filo dilemma – layered chicken pie and quince strudel

Here's a chart (well, it was supposed to be a table actually, but the format was wrecked when I tried to transfer it. So here the information is presented in an alphabetically presented list.  If you would like the alternative of the table format, email or message me and I'll send it to you. Allspice … Continue reading Easy Substitutions for Everyday Ingredients

I rather enjoy making pastry and with a busy week coming up, I decided a few days ago to get a bit ahead. Somehow along the way I lost concentration and accidentally doubled the flour in the second batch of rough puff pastry. Rescue remedy procedure was quickly applied but still the results could have … Continue reading Pastry day…

I was given almost two kilos of blood (Satsuma) plums a few days ago. Today there were still enough left for a half batch of plum sauce. Gorgeous colour (despite its ground spices), lovely flavour. It's an excellent preserve for the pantry shelves (essential to mine anyway). It's delicious with cold meats, barbecues or even … Continue reading Bollod (Satsuma) Plum Sauce

Wednesday morning tea platter offering today - blackberry and pear shortcake. Thought the pear segments we bottled a few days ago would be pair nicely with blackberries and the crisp, buttery pastry. To serve with it? Made a raspberry/blackberry soft serve ice cream. (I should have made that earlier than I did as it was … Continue reading Blackberry and Pear Shortcake

From prickly beasts of the feathered kind, to prickly bounty of the botanical kind. For types of relaxation - well, each to their own. For my part I talk to our animals, but for Robert - he loves to go blackberry picking (unfathomable). He finds it very calming to spend an hour or two down … Continue reading Prickly Beasts of a Different Kind