Vegetarian Chilli con Carne Recipe

Chilli is one of the best dishes with which to experiment – if an ingredient is dark, rich and flavourful, it can probably be put to good use in this classic American dish. Indeed, Stout Chilli was on our menu not so long ago and the intense, rich notes of the Bristol Beer Factory’s ‘Milk Stout’ resonated wonderfully with the meat. Vegetables, however, seem to work better with something lighter than stout, so it seemed only natural to develop a recipe for Golden Ale Vegetarian Chilli.

Continue reading

Cinnamon Dipped Doughnuts

Two years ago I’d never have thought of making baked doughnuts, the treat we Britons are led to believe provides the sole source of nourishment for every police officer in North America. However, the effect of a couple of individuals upon my gastronomic sensibilities has been catastrophic to the point at which I now find myself, unable to tell right from wrong. All is not lost – you may have invaded my kitchen, Yanks, but I shall never let you sully my grammatical skills.

Continue reading

 

Cookies are one of those American inventions that even the most staunchly British chap feels utterly compelled to bake from time to time. However, it’s nice to vary things a little; I’ve never baked the same cookie twice. These aren’t in any way similar to my cardamom cookies or my American-style chocolate chunk cookies. Instead, the consistency found within the bites is both soft and fluffy; almost cake like, but not quite. This trait makes these cookies, rather conversely, almost more British than American. It’s rather tricky to decide whether there’s something morally, or indeed culturally wrong with such a thing.

Continue reading

Pesto is one of those timeless ingredients that everyone knows and most people love. However, variety is the spice of life and a little change to the basic recipe for pesto could do us all a little good. Indeed, though rocket is, like basil, green and incredibly adaptable, it has its own very distinctive qualities. For instance, unlike basil, rocket has a very peppery, almost spicy, taste which gives this pesto a rather unexpected kick. In reality I’m rather loath to call this creation pesto, since its character is vastly different from what people usually assume the term to mean. If it wasn’t for the fact that the process was almost identical a more apt term for this devilish creation would surely have been tapenade. In my mind, tapenade evokes thoughts of a much stronger flavour profile than does pesto.

Continue reading

Cookies have always been the Achilles Heel of my cooking repertoire. For some reason I struggle to achieve the perfect consistency of cookie dough, which means that they become ever so slightly misshapen during the cooking process. However, there is one recipe which, in general, produces cookies of which even I can be proud. This being the case, I thought it best to follow the same basic recipe, only replacing the chocolate with just enough cardamom to impart a subtle, delicate flavour. Indeed, though cardamom is truly one of my favourite spices, there exists a fine line between perfection and complete and utter failure. Who can honestly say that they enjoy the unadulterated taste of a cardamom pod?

Continue reading