This is a very easy cheesecake recipe and is quite delicious. Reflecting on it though, I think next time I’ll make a deeper base, so I’ll double the base ingredients by adding another half or another quarter digestive biscuits and butter. Cheesecake was first mentioned in Ancient Greece before the Romans adopted it. These earlier… more »
Father Christmas was listening very carefully when I told him I wanted an ice cream attachment for my food processor and – bless him – he made sure he popped the right make and model down the chimney. I’ve had such great fun with it since! I started gently by making vanilla ice cream, moving… more »
Minestrone was originally a very humble dish and was intended for everyday eating, being filling and cheap, and would likely have been the main course of a meal. Minestrone is part of what is known in Italy as cucina povera (literally “poor kitchen”) meaning poorer people’s cuisine. The history of minestrone soup dates back to… more »
As I was writing up this recipe I decided to look up the origins of the Balti dish. Apparently it was developed in Birmingham 20 to 30 years ago as customers wanted their Indian dishes to be lighter, healthier and served faster. A true Balti should be served in the same thin steel bowl it… more »
I’m writing this on the Autumn Equinox when the day and night are of equal length all over the world, which has been long interpreted to mean that the world is in balance. In the northern hemisphere this is the first day of Autumn (or “Fall” in the USA). Once the autumnal equinox passes, the… more »