Category Archives: Food and drink

Mid-morning snack

From the this-is-why-I’m-fat files.

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Two savoury pies, done right

A while back, I made four minature savoury pies as an experiment. It worked out very well on the whole. So for a recent dinner party, when we had a vegetarian guest, I made the best two in a larger form as a starter. On that occasion I didn’t take photos. But today I made them again, and this time I did.

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These are unquestionably the best pies I have ever made. And … oh, should I say it, should I say it? What the heck, I will: they are the best pies I have ever tasted, too. As my family will eagerly confirm, I am not one to boast about my own cooking; but for these pies, I make an exception.

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Four different miniature pies

Following on from the four kinds of savoury tartlets that I made last time, I wanted to try to get more depth of flavour, and learn from some of the mistakes that I made last time. Here’s the result:


Four miniature savoury pies. Back row, left to right: goat’s cheese, pesto and sun-dried tomato; stilton, walnut and prune. Front row, left to right: cream cheese, smoked salmon and basil; spinach, egg and parmesan cheese.

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Savoury tartlets — four different kinds

I’m off work for Christmas, so I have time to mess about in the kitchen. Today, it came upon me that I wanted to experiment with savoury tartlets, so I made four different kinds — three of each, in a batch of twelve. Here they are:


From left to right: goat’s cheese and sun-dried tomato; goat’s cheese and pesto; stilton and prune; stilton and walnut. (I wasn’t sure how the prune will work, but I wanted to try something different.)

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Marquise au Chocolat

I generally don’t like to make desserts. I tend not to eat them in restaurants, either. The question I always ask myself is, is this dessert going to be better than a bar of chocolate? Usually, the answer is no. But for marquise au chocolat, the answer is a definite yes.


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Sag gosht (lamb and spinach curry)

This is one of my favourite curries. I have a recipe on a bit of paper that I took down over the phone from a friend, but I have no idea where it’s originally from. Anyway, it deserves to be  more widely known. Rather than list the ingredients separately at the top, I am just bolding them when they’re first mentioned.

Just a picture of lamb spinach curry that I found on the Internet, not one that I made myself.

Just a random picture of some lamb spinach curry that I found on the Internet, not a photo or some that I made myself.

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My quest to become overweight

I am 1.81 meters tall — I know this, because I got the nurse to measure me at my annual health-check a few days ago. For the last decade or so, my weight (or mass, if you’re scientifically inclined and pedantic) has hovered between 100 and 105 kg. At the bottom end of that range, 100 kg and 1.81 m gives me a body mass index of 100 / 1.812 = 30.5. According to the standard categories, that makes me obese — only just, as the threshhold is 30.

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