Monthly Archive: April 2006

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Better-late-than-never Anzac Biscuits

Anzac Biscuits Being back in Ireland now, I nearly forgot all about Anzac Day this year on 25 April and it wasn’t until a few days later that I got round to making the traditional batch of Anzac Biscuits for the Boyfriend. Although late for the day itself, this baking stint was perfectly timed for the weekend as we’re about to embark on a camping trip – the first one of the year (we hope to remember the sleeping bags this time!) – and it’s good to have some oaty biscuits to stave off starvation, or “for morale,” as the Boyfriend puts it.

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Gluten-free eating: Pizza-style Socca

Pizza-style Socca Nothing strikes more terror into the heart of a cook than being told that a guest is allergic or intolerant to certain foods. I find that it tends to concentrate the mind, not – as you may think – on what you can cook but, rather, what you can’t. Told that I need to avoid spicy foods, my brain invariably starts wandering through all my Indian and Moroccan favourites. For vegetarians, I start musing over soups with meat bases or, perhaps, Mexican Beans – cooked with bacon!

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A simple Coconut and Peanut Curry

Coconut and Peanut Curry Ever since I’ve discovered the glories of butternut squash, there’s rarely a week goes by without it being added to a dish or several. As with pumpkin, I tend to use more Middle Eastern or Indian flavours in my squash dishes – cumin and coriander seeds are particular favourites – but, as it’s been a while since we’ve had a curry, I turned to the January edition of delicious. magazine for a recipe with more Asian leanings.

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4

Confiture de lait

My jar of Confiture de lait If there’s one thing nicer than Murphy’s Seacláid (chocolate) Ice Cream, eaten straight from the tub beside the fire (yep, it’s still cold in Ireland!), then it’s got to be that self same cold, intensely flavoured ice cream topped with great generous spoonfuls of creamy sweet/salty confiture de lait. Perfect for an Easter treat! Literally translated as milk jam, confiture de lait is a truly luxurious, indulgent toffee caramel sauce, similar to the Argentinean dulce de leche, and often used as a spread for bread, or even to sandwich cookies together.

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Books for Cooks, Notting Hill, London

My Books for Cooks In London there is a wonderful shop called Books for Cooks. A bookshop, filled with – what else – cookbooks, it is situated at 4 Blenheim Crescent in Notting Hill and is the kind of place that Sunday supplements wax lyrical about. As does anyone who visits the shop. It is small, not so very wide, and has bookshelves from floor to ceiling, crammed with hundreds upon hundreds books of amazing dishes, foods, ingredients, people. There is a cosy, albeit battered, couch in the middle of the floor, right between a piled-high table and a low shelf – just the place to sit and leaf through one of the many books that will take you on a journey to far off lands or reveal more about your own culinary surroundings. All this, and I haven’t yet got to the best bit.

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