The alchemy of
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.