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A hidden emetic, maybe.

Finally found a "Swiss Roll" baking tray ie one that has square corners, in that expensive cookwear shop in Blackrock. Went to make a meringue roulade today and only realised when it had cooled that I'd used bicarbonate of soda instead of cornflour in the mix. Ruined. Made a blackberry clafoutis...

Core my kidneys, please! I'm usually left with kidney ribbons.

But then you're leaving the excess starch in the pasta. Just not for me.

Can't get behind this idea. You're cooking the pasta starch into the sauce. I pre-cook lasagne sheets too. Only exception is adding some cooking water back into carbonara to emulsify with the egg yolk. Each to his own.

I leave the pasta out until I'm reheating it. Stops it getting flabby.

eldest wanted chaat for her birthday dinner. 3 hours cooking together yielded chicken pakora, keema paratha, onion bhaji, vegetable samosa, papadums and tomato chutney. i'm at mr. creosote level of fullness.

agree. i always check her articles before trying a new recipe, even if i don't use her version, as she does the leg work of comparing various sources.

wanted to call these nutellini or nutelloni but they're taken. tortellella is a bit of a mouthful, so we'll run with that.

clearing out recent images from the phone... breakfast, saturday april 28th - chocolate chip brioche (worth waking up at 4.30 am for the second rise) dessert, sunday april 29th - raspberry clafoutis dessert, sunday may 13th - raspberry meringue roulade (or what's left of it after i...

chaat-style saturday lunch from the top: onion bhaji batata vada aloo paratha

arran-cheeny are rice balls. carna-rolly is risotto rice. a-MAT-rich-A-na is a pasta sauce of tomato, bacon and chilli. each one is about the size of a snooker ball.

arancini all'amatriciana. decorum dictated i stop after 5 but i could have eaten more. usually use ragu with saffron carnaroli, so the amatriciana with paprika & cayenne carnaroli made a nice change.

in the local spice bazaar yesterday - always an education. spotted a jar of coconut sport balls (a.k.a. gelatinous mutant coconut balls a.k.a. macapuno). did a bit of research - sorry i didn't buy them now. will next time. any of you travellers to asia have any experience of mutant coconut?

nice. never heard of loukoumades - might give them a go. we're big fans of pasta e ceci in this house, a recipe that apparently goes back to ancient rome and was a staple of the centurion diet. chick peas, rosemary, tomato puree & fish stock*. (*like many pasta recipes, there's no consensus on...

home made mini crunchies. (maple honeycomb*, chopped @ c.5x2cm, dipped in dark chocolate.) don't tell my dentist. *200g caster, 75ml maple-flavoured golden syrup, 10g bicarb

& speaking of breakfast, this is what i did at 6.30 last saturday morning when the kids were still asleep:

anyone stew their own fruit (or 'make compote' if you must)? we have a glut of rhubarb in the community garden at the moment and i'm trying to find the right balance between fruit and sugar. delia says 10 parts fruit to 1 part sugar, rachel allen says as little as 2:1. last batch i made is about...

right, i've made that but with kale. tis nice.