Sunday, 15 July 2007


The Kitchen is doing well at the moment. Seems that whatever was weighing on me and taking the pleasure out of cooking has gone. There are still way too many balls in the air at the moment but at least cooking is no longer one of them.

We've been eating some good stuff lately and I need to talk about some pie filling I made recently.

I used,

Beef - cubed
Garlic - chopped (I view crushing it as some sort of betrayal)
Onion - chopped (I view chopping an onion as some sort of acid test of your attitude to cooking)
Fresh tomatoes
Salt, Pepper and Bay

I literally just bunged it all in a pot and let it go, no red wine, no tomato juice, no nothing I let the ingredients do all the work and it wa lovely. The key - time. This isn't one for people on a schedule...

Looking ahead I'm off to helsinki tomorrow...back on wednesday late. The kitchen is closed but the chef is plotting!

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