The true comfort of memories

I could eat Hungarian Palacsinta on a daily basis. I’m sure it isn’t fundamentally nutritious but my word, once you’ve gone to the world of European savoury stuffed thin pancake, you never look back.

I remember my late grandmother cooking them in her dark mission brown wooden boiling hot kitchen by the seaside when we visited her, the house wafting of various other odours like sauerkraut, cigarettes and whiskey.

But these pancakes were the business.

Then I remember my late mum taking over duties in the later years of our visits, creating the stewed meat ones for main course, followed by a jam filled one for dessert.

Then I had a 20 year gap between her last one and my first one. And upon rediscovering them, it was like welcoming my mouth to the best memory EVER.

Luckily my English husband adores them (and he grew up in the retrospectively and slightly stereotypical Irish meat and two veggie home). His pallet is much more eagle-eyed then it ever was thanks to moi!

So my pancakes are my love, the introduction of soda water has defined them in my books, as has the cheapest but best frying pan a girl could ask for, which holds the exact size of a decent pancake and which I think will become a member of the family when we go on holidays!

Next we try Lángos!





My kitchen garden…

With my very own allotment down the road underway, my desire for fresh ingredients and home cooking generates more passionate speed then I know what to do with. 

So in the mean time, my pots of mint and coriander will suffice…

Mince – the versatile meal

What can one say about mince – is there nothing it can do?

• Spaghetti
• Lasagne
• Burgers
• Tacos
• Chilli con Carne
• Meatballs

Ok, so largely an American/Italian/Mexican influence, but once cooked any remaining leftovers can be frozen and put away, with a simple key added ingredients, its versatility comes into its own again once defrosted.

Keep calm and well, just keep!

I love a leftover of almost anything – food scraps, a sad carrot, a mystified packet of tortilla wraps, jar contents, etc. Almost nothing (and I mean nothing) is wasted in our house. By the end of the week, the fridge is bare and ready for another week of culinary discovery.

I have continued to strive for such pleasures in the freezing of almost anything that will fit into an ice cube tray.

So red wine, rosemary and beef stock cubes become a handy compliment to a dish, be it beef mince-based or gravy (and a house that smells of roast and merlot is perfection in my book).

Now I have included the lush green, speckled landscape of pesto which has been carefully divided into said trays, ready for pasta and bruschetta evenings.

Before we left for our quick Australian dash a few weeks back, I had three rather sad looking bananas that I was tempted to throw but was dreaming of a better life for them.

So after some careful research and a really hungry tummy (I’m always thinking of baking mind due) I mashed the bananas equally, divided into freezer containers and they are now ready for defrosting and popping into a loaf or better still, a delectable muffin, in the future.

I have said in a previous post that we bought a shelved freezer a few years ago as we live in a flat and space is of the essence. We spent a bit on it (under £200) but it has saved us so much money in not wasting food.

Waste not, want not is a mantra I just don’t think people adhere to as much as they could. This is certainly my homefoodphilosophy.

So before binning the entire contents of your fridge (and if you’re not confident in what you could do with your leftovers), research, ask a friend or better still, use that creative mind to build a concoction of food combinations and you never know where it may take you!

Bon appetite!

The month long thrift shop

Our small-ish freezer is packed to the brim now. And for good reason.

We have finally committed to the sensible month-long shop as we are on one income and are saving wherever we can.

I am actually looking forward to the myriad of dishes I’ll hopefully cook-up in October (and some less favourable choices but only by necessity).

Our final selection of mystery night dinners ended with last night’s dinner, so today we start afresh.

I’m still a fan of buying fresh veg and so that will still be a once a week mission (and the same with cheese for sandwiches).

Do you have any essential food saving tips in your thrifty household?

Share so we can all get on board!

The delectable cupcake morsel

Oh, such is the divine blessing of the humble cupcake, I would actually eat them every day if I could.

With the once common tiered wedding cakes now evolving into prefered individual wedding cupcake servings(and I think the evolution of wedding cakes in themselves is amazing), cupcakes offer a variety that should entail a much longer post.

How to describe a cupcake: a bite of glory, a mash of taste and texture, a lashing of frosting and a very messy hand!

Not only do cupcakes have a quirky edge over the older style muffin, but muffins too are an evolution in themselves.

Here’s some links to local cupcake makers:

Eat, eat, eat some more!

What a day for pie

I do just adore comfort food and sometimes this can only be found in the simple pleasure of a freshly baked savoury pie.

I have created a new board on my Pinterest called ‘Vintage Savoury Pie’ which I hope will provide you all with some inspiration for your own creature comfort pie-making and remind you of some favourites to get you in the mood.

Pie is whatever you want it to be, whatever taste you desire and whatever way you want to eat it – fork, spoon, hand (daring and messy, and not quite work corporate-do etiquette). The choice is entirely yours.

And when it comes to pastry, I’m in 2 minds. I love puff pastry for many pies and there is an argument the bought stuff is just as good as the homemade. It’s flaky, noisy and makes the best sound when you push through the pastry lid with your fork. On the other hand, a homemade shortcrust is something else altogether. That solid crunch of pastry, speckled with flavours of butter and rock salt. It is really all dependent on the pie filling at hand.

But it is the actual pie as a whole that offers something different to any other comfort-giving culinary delight. It has that hidden inner space of filling that when the pastry lid is on, it’s almost like a mystery.

It’s all about the PIE and it’s my favourite winter delight.

So enjoy the board and let me know if you have a favourite pie to share (but i understand if it is a secret, sometimes it’s better that way)

Happy pie eating…