Weekend 5: Antidote

Well, what better way to get back on the horse than by cooking your husband (or your bear) a lovely Saturday lunch, and checking out the local beach. 🙂

Roast chicken with red pepper and orange; buttered cabbage; pickled beetroot, carrot & flat parsley salad


Week 4: Ballymaloe Cookery School on Tour!

It’s been a funny week, this one. It seemed less demanding than usual in the kitchen: either the recipes were getting easier (no chilling, lining a flan ring and baking blind) or I’m getting more used to it. I wondered what was up as I spent quite a while meditatively shredding chicken for a salad, then decided not to look a gift horse in the mouth. It will probably never happen again. Continue reading “Week 4: Ballymaloe Cookery School on Tour!”

Week 3: The Swing of Things

When I started the course, 12 weeks seemed like a long time, but this week has flown by, and I  find myself a quarter of the way through already. Suddenly, the remaining 9 weeks don’t seem that long at all.

Here’s an idea of how things are moving along, from my first ‘proper’ morning in the kitchen to last Friday:

OLYMPUS DIGITAL CAMERAWed 21 Sept– Brown soda bread, Potato soup with basil pesto, fork biscuits, lemonade

Fri 7 Oct– Hake in Panagrattato with Duchesse Potato, Buttered Cucmber with Fennel, Rocket & Cherry Tomato Salad, Brown Yeast Bread, Sweet White Scones & finishing a classmate’s Apple Jelly Continue reading “Week 3: The Swing of Things”