Top left down, Bread and Bread Tins: Top right down, Jambalya, Basil, Armenian Feast, Bananas.
(Copyright, 2012 Nic Carlyle. All rights reserved.)
(Copyright 2012, Nic Carlyle. All rights reserved.)

Nic Carlyle


The alchemy of

Anthropology, Art,

Love, and Good Cooking


As mentioned in previous website updates, the cooking has been going well.  As I've been cooking a lot of Middle Eastern dishes, we have recently come across the delights of halloumi, the Cypriot cheese that is fried or toasted in chunks.  It's delicious but, alas, I have to watch out for the salt content. 

I have one recipe ready for the next update. 

My efforts last summer to learn how to bake bread, coupled with the fantastic bread tins I received from Ruth for my birthday, mean I can bake a good rye bread as standard.  I now have to master a decent white loaf. 

And, both as input onto my anthropology page and onto this cooking page, I'll give an account of my misguided quest for the ' Armenian national dish'. (A long account of which has been accepted for publication - when, as yet, not indicated.)

Meanwhile, take a tin of pear halves, drain off juice, lay in a heat-proof dish, sprinkle a generous pinch of powdered ginger, cover with a pre-made crumble mix, cook at 180 degrees centigrade for 25-30 minutes (or golden-brown on top), and that's dessert taken care of.

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