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Cod en croute

Story location: Home / food_and_drink /

This recipe happened because we were lucky enough to find 2 large smoked cod fillets reduced from £10 to £2 in the supermarket. I had some home-made pesto in the fridge, leftover from our regular saturday pizza night. The puff pastry was bought ready-rolled.

Smoked Cod
The cod pieces were quite large at nearly 300g each. We decided that we had to eat both tonight since fish really doesn't keep very well.

Smoked Cod with pesto sauce
The pesto sauce was made using home-grown basil and watercress, olive oil, pine nuts, cheddar cheese and cream cheese. It was spread onto the fish immediately before the the pastry was folded over the top and sealed with some beaten egg.

Smoked Cod en croute
The fish parcels were baked for about 25-30 minutes at gas mark 5.

The Olympics are here

Story location: Home / Blog / coventry /

The Ricoh Arena has been temporarily renamed the City of Coventry Stadium and is hosting some of the Olympic football matches.

Mexico v Gabon
Mexico v Gabon

Flags of the nations

Summer's here, kids.

Story location: Home / Blog / coventry /

It looks like, at long last, the almost continuous rain has ended and summer has arrived. The garden is growing again, and some courgettes seem to have appeared on one of our plants almost overnight.

41 degrees
When I left work this evening, it was a bit toasty in the car. The thermometer actually measures the temperature underneath the car rather than inside but I can easily believe that it was over 40c, since the car is practically a mobile greenhouse. The temperature originally read 42c when I first got in but by the time I got my phone out to take a photo, it had dropped a degree.

Sourdough Crumpets

Story location: Home / food_and_drink /

My search for new uses for sourdough starter continues and my latest attempt is crumpets. I like crumpets but they are one of those things which we rarely buy. This recipe is based on one from the Sourdough Companion website but I halved the quantities.

I started by weighing out 100g of plain flour and added ½ a cup of my sourdough starter. I added approximately 130ml of water, about 25g of sugar and half a teaspoon of salt. All this was whisked together and left for a few hours to start to bubble.


I poured the batter into a mould in a frying pan (on a low heat) and cooked each crumpet for a few minutes, trying to turn them over just before the bubble started to collapse.


It took about 10 minutes to cook each crumpet, so it certainly doesn't count as fast food. The mixture made about 10 thin crumpets.


We served them with a variety of toppings, including locally produced honey (pictured above) and peanut butter. The flavour was good but the texture was a little soft inside. It was an interesting experiment but I'll probably just buy crumpets the next time I want some.

Crabcakes with Spätzle

Story location: Home / food_and_drink /

Tonight's tea came about because Emma bought some dressed crab during her trip into the city centre this afternoon. I started off by thinking that crab goes well with both chilli and basil. I originally considered crab and chilli pasta with a basil oil drizzled on top. I then thought I like crabcakes but haven't had any for a while. Tea then became crabcakes (flavoured with onion, chilli and garlic) served with noodles and a basil oil.

Emma suggested spätzle instead of noodles so we arrived at the third and final iteration of tea:


The dressed crab was in a tub with brown crabmeat mixed with mayonnaise at the bottom and white crabmeat with chopped hard boiled egg on top. I mixed it together with 2 finely chopped chillies and 2 sliced garlic cloves. I then added a beaten egg and enough breadcrumbs to bind everything together.

I shaped the crabcakes into small 'burgers' and coated them in cornmeal. I fried them in a little oil for 10-15 minutes while I prepared the spätzle.


While the spätzle cooked I fried 1 sliced medium in a little oil until it had softened. We had a small amount of cooked chicken leftover in the fridge so I added that too.

I shredded a handful of basil leaves and grated about 100g of cheese and set them aside for later.

When the spätzle was cooked, I drained it then mixed in the onion, shredded chicken, shredded basil and half the cheese. The rest of the cheese was sprinkled on top.

Crabcakes with spatzle