Although we haven’t had a brilliant summer here in the UK, and it looks like what we did have is pretty much over for the year, we did manage to bid a sad farewell to the summer by taking a lovely walk in the Kent countryside.
I love the public footpaths here in the UK: there is a network crossing public and private property that anyone can walk along and enjoy what the countryside has to offer. We often take a day-trip down to Kent to wander across the rolling green dales, through the fields, woodlands and orchards, taking in the fresh air.
On this particular sunny Saturday our route took us through numerous apple orchards where crisp, pink apples shone on the trees and the hedges were thick with fat, juicy blackberries.
You can’t beat waking up to the smell of fresh-baked bread. But how to get it without the rising, the knocking down, the second rise, and then the EARLY rise on your own part to stick the dough in the oven?
Yes yes, I’ve heard of bread machines. They seem a great idea, but aren’t they a little soulless? Load everything in the evening and it’s done in the morning - the washing machine school of cookery. Surely the tactile experience - getting your hands messy - is part of the satisfying process of baking your own bread.
From what I’ve seen, people tend to buy bread machines as a fad item, then shelve them to gather dust or ship them off to the charity store within a few months. So I’m not sure they are worth the investment. Continue reading ‘Loaf to admit failure’
Making stock is easy enough - bones, vegetables, herbs, seasoning, then simmer simmer simmer. For a long, long time. And therein lies the problem - can you afford to be housebound for eight hours or so while you wait for all that boney, marrowy, veggie goodness to leach out?
We’ve heard some people talk about making stock in a pressure cooker. You can cut the cooking time down to an hour and a half, maybe less, which should fit in nicely with your TV watching. But do you have a pressure cooker? No, neither do we. But we do have a slow cooker, or crock pot, as featured in our last episode. In this latest instalment of our Adventures in Slow Cooking we find another way to put it to good use. Continue reading ‘Stock while-u-don’t-wait’
About us
We're Waz and Lenny, a couple of foodies with a video camera. We're not chefs, and you won't find any of that "here's one we prepared earlier" fakery here - we make mistakes, and the failures get posted along with the success stories. CTK is a podcast and video blog (vlog) rolled into one.
Windows video
mp4 video
Duck in for Christmas
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts (pasteis de nata)
About the soufflé
One chicken, three ways
Bones about it: Beef stock from scratch
Heart-melting chocolate pudding
Cracking creme brulee
How To Eat An Island
Uncle Kev’s sausage rolls
Tajine or not tajine?
Crème caramel: from one flan to another
Here’s steak in your pie
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