Cooks Column
Here’s a challenge for you. If you made the orange cake featured recently in the News, here’s another - almost the same - from another writer on the Cooks Column team. Have a go at this recipe and tell us which one you preferred. You might even like
Cooks Column
Mei Goreng This is a classic Indonesian dish using traditional flavours of garlic, chilli, palm sugar and lime. You can substitute the tofu with chicken, adjust the ingredients to suit the fresh produce available in any season, and experiment with different mixes of Asian greens and herbs - the final
Cooks Column
School holiday time means you should probably top up your cake tins for the hordes of children. Here’s a slice for you to try:
Cooks Column
Versatile slice - so named because you can choose from such a wide variety of fruit for the filling. It makes a great Christmas treat to use fruit mince for a take on mince pies during the festive season. Slow-baked quinces was another very successful filling.
Cooks Column
With oranges aplenty, this is a lovely citrus dessert cake.
Cooks Column
We have a couple of recipes this edition, sent in by one of our regular readers. Norma has sent us recipes before, so I hope you enjoy these. You’ll notice the recipes come from the era of imperial measurements (and so do Norma and I!). Beef and Vegetable Casserole
Cooks Column
There are many ways to make an egg and bacon pie - but this way was new to me.
Cooks Column
Pumpkin and apples aplenty? Put them together for this warming soup.
Cooks Column
I can remember walking into a neighbour’s kitchen, many years ago, to see her carefully manoeurvering a large roasting pan of hot dripping out of her oven, ready to put her potatoes in for roasting. At the time, I’d already gone ‘healthy’ so was rather shocked by her
Cooks Column
This recipe started out with pork sausages but I only had chicken thighs in fridge! So that’s what I used. Feel free to go with the ‘snags’