by sebmatthews | Feb 17, 2015 | Cook It!
Proper, old-fashioned British pancakes are the real deal. Much closer to a French crepe than American “fluffy”pancakes, their awesomeness is in their simplicity. 5 ingredients plus butter for frying are all that’s required, job done – and...
by sebmatthews | Jan 25, 2015 | Cook It!
Photo by Shortgirl Shortbread on Unsplash This weekend’s tip is all about greaseproof paper, one of my unsung kitchen heros. Here are a few things you can do with it that you might not have tried: Use as a cartouche on a soup or stew to prevent liquid loss or...
by sebmatthews | Jan 18, 2015 | Cook It!
Photo by Sandy Millar on Unsplash If you’re like me, you’ll be familiar with the idea that pig is simply the tastiest of the farmyard animals, and with pretty much every part of a piggy – except the oink – being edible, if you’re able to...
by sebmatthews | Jan 16, 2015 | Cook It!
Photo by Julian Andres Carmona Serrato on Unsplash This is my favourite thing to do with the leftovers from a roast chicken. We always buy large free range chooks so we get at least 2 meals out of them – it’s great economy, two meals but not twice the...
by sebmatthews | Jan 7, 2015 | Cook It!
Photo by Arnaldo Aldana on Unsplash It’s kinda funny. My good buddy Christian Buckley (an American, of course) commented that he was upset that my #sebslaw series is based on “laws from Seb” as opposed to being about delicious shredded vegetables in...
by sebmatthews | Jan 6, 2015 | Cook It!
Photo by Edan Cohen on Unsplash Want to impress with desert? These bad-boys are something altogether different and memorable in the extreme! The well risen puddings make perfect bowls for the classic Italian combination of ice cream and espresso. Blissful....
