Monthly Archives: March 2011

Prep for SF: red velvet cake

In EXACTLY one month we’ll be heading to San Francisco with the aim of munchmun.ching all that Ben’s fair city has to offer. In the meantime I thought I’d prepare for the trip by baking an all-American classic cake, using my new US cup measures and employing a traditional stateside frosting method (ie plonk on […]

Gravlax with Dill & Gin

Gravlax is made with a dry cure: a mixture of salt, sugar and herbs which both preserve and flavour the fish. ┬áHere’s a really easy, really quick little recipe that, if prepared in advance, will provide the basis of a luxurious minimum input/maximum yield mid-week dinner. Ingredients A side of salmon, halved, or 2 large […]