This is mainly a link to recipes I have tried or want to keep for further use.

Pork Pie.  (to make)

Char Sui Pork (made)

  • Hugh Fearnley-Whittingstall's brownie recipes (made)
  • 170g butter
  • 200g caster sugar
  • 100g light muscovado sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 100g cocoa powder
  • 50g plain flour
  • ¼ tsp salt
  • 100g walnut halves or chopped chocolate (optional)
Heat the oven to 170C/325F/gas mark 3. Lightly grease a 22cm x 22cm x 5cm brownie tin and line with two strips of baking parchment. Let the strips hang over the sides of the tin by about 8cm – this'll make the brownies easier to remove when they're cooked.
Place the butter in a medium-size saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.
In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.
Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the walnuts or chocolate chunks, if using, and scrape into the prepared tin with a spatula.
Bake for about 20-25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Place the tin on a rack and let the brownies cool completely. Lift them out of the tin with the parchment and cut into 16 squares.

Spicy Beans (made)


  • 4 cups Dry Pinto Beans
  • 1 whole Ham Hock
  • 1 whole Onion, Diced
  • 2 whole Red Bell Peppers, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Jalapenos, Sliced
  • 2 teaspoons Salt, More To Taste
  • 2 teaspoons Chili Powder (optional)
  • 2 teaspoons Black Pepper, More To Taste

Preparation Instructions

Rinse beans under cold water, sorting out any rocks/particles.
Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

Amaretti biscuits (To make)

Biscotti (Made)
Modified, 2 eggs only, 1 Tablespoon of  butter added and no vanilla extract.
Turned out well but I maybe let them get a little too brown.

Beetroot Curry
I've made this twice now. It is a good way to use a lot of beetroot.
At the moment I dice the beetroot rather than grate it. It makes a dry curry. Good as a main dish on it's own or as a side.
I've made this twice now. It is a good way to use a lot of beetroot. At the moment I dice the beetroot rather than grate it. It makes a dry curry. Good as a main dish on it's own or as a side.

This looks like a nice recipe for a summer evening.