This recipe introduces a unique “corn cake” that diverges from traditional cornbread, incorporating ingredients like Greek yogurt, jalapeños, and sweetcorn, perfect as a side for soups and chili. Continue reading JALAPEÑO CORN CAKE
Let’s discuss a playful affection for bundt cakes, and note their whimsical design and baking challenges. Despite their perceived difficulties, the result is delightful and worth the effort. Continue reading GREEK YOGURT BUNDT CAKE WITH CITRUS DRIZZLE
Here’s a simple breakfast recipe using pre-made pastry, which demonstrates convenience over homemade efforts. The dish combines a creamy base with various vegetables, allowing for creative variations. It highlights using up ingredients from the fridge and includes detailed instructions for baking a delicious galette that serves 3 to 4 people. Continue reading SPINACH & ASPARAGUS GALETTE
I’m giving us a break. We’ve had too many green things and too many savoury things in bowls lately. It’s time for a change around here. Our bowls are demanding something sweet, for mercy’s sake. We’ve proven we’re capable of a little restraint (I didn’t eat that entire loaf of bread myself, I promise) so … Continue reading NO-COOK STRAWBERRY, AMARETTO & ALMOND TRIFLE
I promised a less indulgent new year. Yes I did. I started 2025 with a soup. The first recipe I wrote, the first thing I made, and the first step in a series of good intentions was indeed, a damn soup. This soup, to be exact. Good though it was, let’s be honest, sometimes the … Continue reading SODA BREAD IN A POT
I know there are tiresome connotations surrounding those who make their own granola. It conjures images of meditation circles, patchwork quilts, and constantly having a dripping muslin cloth of labneh hanging over the sink. But to me, homemade granola is nothing but the culinary equivalent of fluffing your pillows and straightening the magazines on your … Continue reading SALTED VANILLA, PEANUT & OLIVE OIL GRANOLA
Nobody really needs doughnuts but so many of life’s joys are rarely to do with what we need, and everything to do with what we want, and if you want doughnuts at home, this recipe will give you just that. Here, we can dissolve any fears or concerns you may have. Scared of deep frying? … Continue reading SOUR CREAM DOUGHNUTS (VOICE MAGAZINE – DECEMBER)
Resolutions. Kisses. Taylor Swift albums. There are many wonderful things that can happen at midnight, but for the past few years, for me it has been pizza. It so happens that New Year’s Day is my birthday (worst birthday ever, I know) and to commemorate/commiserate my looming mid-thirties, I decided it had to be with … Continue reading MIDNIGHT PIZZA (VOICE MAGAZINE – JANUARY)
Charcoal salt sounds weird, but roll with me here. It’s smoky, it’s sulphury, it’s umami. It’s smoked salt to it’s highest power, it’s final boss, the last chapter in the villain’s origin story. Except it’s not a villain, it’s an outright hero, and should be celebrated as such. I can’t imagine making a dessert that … Continue reading CHARCOAL SALT CHOCOLATE & PECAN FUDGE
When I was growing up, my Mam did not cook separate meals. As the matriarch of our home, if she had the ‘burden’ of preparing the evening meal, then what was being cooked was what was being cooked. If you didn’t like parsley, scrape it out, and if you didn’t like beans, eat around them. … Continue reading CHORIZO & BLACK BEAN CHILLI WITH SKILLET CORNBREAD
MIKEY AND THE KITCHEN. 