English Breakfast Pizza

 

It is Faturday, I fancied a fry up, so I made English Breakfast Pizza. Which is actually healthier, kind of. The ones I made today were vegetarian but a meat one would be great too. If I was making a meat English Breakfast Pizza it would have to have black pudding on (Or if I make more vegetarian ones I might have to get hold of some V Pud). I am not convinced a recipe is necessary (except for the deconstructed hashbrown) but there is one after the jump anyway...

Fatty Fatty Pancakes

Pancake day: I needed some way of keeping my trousers up. We got a lot of fillings and a lot pancakes and drank some whiskey through straws from plastic cups. We watched the Maid Marianepisode about pancake day (A Game Called John) and we watched 13 Going On 30cause it seemed like the perfect film for three single men to get fat to. What follows is the pancakes what I did make...

Arancini: How To Make Risotto Much Better

I discovered Arancini by accident, a very boring accident. I was looking at the online menu for an organic takeaway pizza place when I noticed that they said there was going to be a change of menu in the spring, with a link to what was changing. They were adding Arancini to their menu apparently. I looked up Arancini and low, Arancini were stuffed balls of rissoto covered in breadcrumbs and deep fried. 

I'm not a big fan of risotto. It's ok but if food is the same all the way through I get bored of eating it. Balls of deep fried risotto stuffed with whatever I fancy, something I could pick up with my hands and dip in things, now that sounded exciting. After the jump is a vague outline of how I made my balls, but you can make them however you want, with whatever you want, just make them because they are very tasty...

Crispy Spiced Pig Tummy in Cider

For a long time I thought I hated Pork Belly. I had eaten it in a sandwich at a music festival, the kind of festival that has nice food stalls not crappy burger vans, and it had been everything I feared. Chewy boingy fatty meat. It was disgusting. Yet the world kept eating Pork Belly and I just could not believe that it could be that bad if so many people found it so good. So I had a go at cooking it myself. It turned out so much better than I could have imagined. Nothing boingy at all, the meat was succulent and flaky, the fat was no longer like any animal fat I had ever tasted and was instead like these little oozy buttery nodules and the skin was crisp and light. So I was immediately converted to the ways of the pig tummy. At least when its been cooked long and slow. So here is the recipe I invented. Excuse the poor quality of the pictures, I really have not got the knack for food photography, especially cause I left the skin a little long this time around so it got just a little tougher and darker than I would have chosen. But it all tasted lovely.

Recipe after the jump... 

Risalamande

Blog, food, Christmas.... well Christmas is over. This year, as with most years I cooked the pudding for our family festive feast. I always like to try something new, and a friend who lives in Denmark recommended a traditional Danish Christmas dessert called Risalamonde. So after doing some research into it, and perusing a bunch of recipes I made up my own. I was mostly drawn by the tradition of placing a single whole almond into the pudding and whoever finds it wins a prize. Apparently the prize should be a marzipan pig with a coin stuck in its belly, but I couldn't find one of those so I just bought a small handful of exciting handmade chocolates instead. Although there are a fair few components to this dessert, everything can be done in advance. The almond thins were a nice extra. It was insanely filling and I had quite the food slump after this, so be warned you probably need less per person than you might think. Especially after a huge roast or whatever else you might be having. I believe that's what the almond and the prize is all about, to force everyone to eat all the dessert so they feel thoroughly sick afterwards. Thanks Denmark.

Full Recipe after the jump...