Perpetual Consumption | winter

Mexican chowder

What a freezer we’re having this winter.  I can’t remember these sub-zero temperatures so consistently throughout the cold season before.  Certainly inspiration to whip up some belly warming soups.  This is a variation on a recipe I found on the Good Food site.  The kids would have loved it had I not accidentally used hot paprika instead of smoked or sweet.  Oops.  We thought it was delicious and definitely cleared our heads.  Enjoy with some good bread and loads of butter of course.READ MORE


Karen’s Black Pepper, Walnut and Cumin-stuffed Chicken roasted with Pumpkin

Karen, Karen, Karen.  She never fails me and I love her.  Another winner flavour combo and simple to make.  I mean, you’ve gotta love a roast on a Sunday night, shove it in the oven and wait.  But this, with the walnut pesto and enough butter to please Julia Childs stuffed under the skin, is on another level entirely.


Freekeh Salad

What a tasty little grain this is.  Freekeh is young, green wheat which has been toasted and cracked.  One of the so called ‘ancient grains’ which have made a resurgence in recent years, it is packed full of goodness and tastes great too.  I can’t get it at my supermarket, but I think some fancy supermarkets stock it and most delis and health food shops.  READ MORE


Baked Cannelloni with Spinach, Ricotta, Feta and Bocconcini

We recently had a little holiday at the beach and had a night off to go out for dinner, just Pete and me.  We went to a local Italian, very simple but lovely homemade fare.  I had cannelloni, which was absolutely delish.  Interestingly, instead of  pasta, they used crepes, which I’d never seen before.  Anyhoo, it gave me the cannelloni bug and I whipped this up for dinner the other day.READ MORE


Ray’s Spanish-Irish Christmas Pud

I’m a bit late putting this recipe up now that we’re in Jan already, but perhaps it would make a good Xmas in July dessert and there’s no doubt that Christmas puddings always get better with time, so make it ahead.  It was Raymondo’s turn this year to make the pud and I have to say that this was hands down the best I’ve had.  For once, this Christmas, I didn’t feel like I was eating a heavy pudding with no room left to spare, it was absolutely delicious and I was contemplating seconds…READ MORE