ONWARD AND UPWARD.

As the title suggests I'm on a continuing quest to try new things and the other day was no exception.
After chatting to my wife Tracey she commented on the fact that she'd never tasted BAGELS.
Now there's a challenge so off to the kitchen I went along with a recipe for Bagels by Si and Dave(The Hairy Bikers) and here are the photo's for all to see.

AS TIME GOES BY...

As I've said in my previous post I haven't been updating much as I've had other commitments like falling asleep during the day due to morphine and insomnia at night.

However I'm still cooking alot and I've tried to attempt something new as often as possible.
Last week I tried out several different marinates/marinades on ribs and I can happily report that most were very successful.
The only failure was my fault cos I tried someone elses 'tried and tested-T&T' recipe without thinking to adjust the cooking times for my fan oven.
In one case I had dry cremated ribs that looked like something following a nuclear explosion rather than a set of moist,sticky flavoursome ribs.

In the end I messed around with 4 or 5 different rubs/marinades mixes and came up with the following.

Scott’s BBQ rib recipe.

You will need:-

1 onion-finely chopped
3 cloves of garlic-crushed
¾ inch of ginger-finely chopped
1 tspn of cumin seeds
2oz dark muscovado sugar
142ml can of tomato puree
a large dash of Pernod
50ml of dark soy sauce
150ml water
salt and pepper.

Recipe:-


1) Fry off the onion,garlic,ginger and cumin seeds, then added all the other ingredients and incorporated them well.
2) Preheat the oven to 110°C and roast the ribs that you’ve cut into pairs for 1 hour.
3) After an hour pour over the wet mix and roast for a further ¾ hour .
4) Remove from the oven and turn making sure the rub is recoating both sides of the ribs.
5) Cook for a further ¾ hour covered with foil.

2 YEARS OLD ALREADY.

It's been sometime since I've updated my blog but that hasn't been because I haven't been cooking-quite the contrary-I been cooking loads.
Yesterday was my son Leo's 2nd birthday and with our Welsh heritage I decided to bake him a birthday cake in the shape of a Welsh rugby ball

Here are some snaps running through to the finished article.

...AND THE NEXT.....

These past few days have been tough for me on the pain stakes. I've had to up the morphine to 150mgs every 12 hours and haven't been doing much in the way of cooking.
We're having a long-ish hot spell at the moment but I got the itch to do something in the kitchen so decided to produce some more ice cream.
After realising we were about to waste some bananas that tend to over ripen really quickly in the heat I decided on making banana and walnut ice cream and by popular demand from my friends on the BBC Food website,a honey flavoured ice cream.

Here they are in all their glory but I can't comment on their flavours as they've only been in the freezer for an hour and a half.