Biscuits are my Achilles heel when it comes to baking. They always seem to come out too soft or absolutely rock solid. Luckily, this recipe turns out well almost every time; you just have to be patient when letting the dough rest in the fridge – something I struggle with. Having been around since the…
Author: That Cooking Thing
Smoked Salmon Risotto
Smoked salmon is definitely a delicacy. It’s relatively expensive which isn’t ideal because I can easily sit down and eat an entire packet in one go. The trick with smoked salmon is making it go further and putting it into a risotto is a fantastic way to flavour a large amount of food without needing…
Carrot Cake
Although carrot cake came to popularity in England during the second world war, its origins stretch back several hundred years to the carrot puddings eaten in the middle ages. Carrot cake is a bit of a marmite food with people either loving or hating it; I have never met anyone who was ambivalent about it….
Enchiladas
The etymology of food names is a vast and fascinating subject. Some foods are named after the person who invented them, others after an area and some have their names directly lifted from the language of their country of origin. One example of this is the enchilada. With a name deriving from the Spanish word…
The Best Apple Crumble
For those of you who have been following me for a few months, you may remember that during my introduction to my apple tart recipe, I briefly mentioned my love of apple crumble and how good the one my mum makes is. It’s taken some time but I have finally found out the secret ingredient…
Pea Soup
Pea soup is fantastic. Its fresh taste and bright colour make for an amazingly summery dish which is light and silky to eat. The additional effort required to strain the soup is most definitely worth it as it results in a smooth, velvety mouth feel; garnishing with a little herb oil (mint, thyme or garlic…
Lemon Drizzle Cake
When talking about classic cakes you must not forget to mention the lemon drizzle cake. Classy, sophisticated and packed full of tangy lemon flavour, this cake is sure to make frequent (although possibly short lived) appearances in your house. It freezes magnificently and can be defrosted whilst retaining all of its flavour. The recipe I…
Chicken Pie
Hands up if you have ever made puff pastry. Now keep them up if you have made it more than once. Chances are, 90% of the people who own up to making puff pastry have only made it once because let’s be realistic, nobody has time to make puff pastry at home unless they are…
Fluffy Buttermilk Scones
There are many things that create conflict in this world. From politics to religion, people will always find something to argue about but one thing that is always guaranteed to get messy is: how do you prepare a scone. Cream then jam or jam then cream? This is not something that can be discussed in…
Cottage Pie
Cottage pie is a classic British dish. It has been around for centuries with the name dating back to the 1790s. Like shepherd’s pie, it comprises of a meat and vegetable filling – sometimes cooked in gravy –topped with mashed potato. Originally synonymous, shepherd’s pie is now used when referring to a minced lamb filling…
That Cooking Thing 