At the start of 2021 as we were entering another lockdown in the UK, I took up a few New Year’s resolutions, one of which was mixology, the art of cocktail making. The other two were Pies, Quiches and Tarts, and a second on Ice creams and Sorbets. For the first three months I made something with pastry and something to go in the freezer. This year’s New Year’s resolution was to learn to bake a cake, I’ve made one a Cherry and Coconut, my first ever cake, and not bad at all, Victoria thought so too.
I’m not a cook, I love food of course, and I’ve managed to live for 60 years without making pastry or a cake. My repertoire is roasts, stews and anything that can be cooked in batch and put in the freezer for another day. When we do have people around for dinner, I tend to cook the main course and Victoria the dessert and/or a starter.
The recipes that you will find on this page will be mainly my first attempts at something. I tend not to follow a recipe, although I will get inspiration from what I can find elsewhere and so I need somewhere to write down the recipe that I finally used and what I thought of the result, and how it might be improved, for my palate only.
Kipper Tart
2x 160g Kipper Fillets, drained 120g of mature cheddar 30g packet of fresh parsley, stalks removed 20ml lemon juice (1/2 lemon) 2 large eggs, beaten 275ml (1/2 pint) of single cream, milk (50/50) Short crust pastry 200g plain flour 100g unsalted butter
The Diary of a Digital Nobody 