Cheese Puffs

Gougeres

Ok, the making of Choux pastry sounds like an effort but really it isn’t. Once you have it worked out, then you can use it for making profiteroles, cream puffs and even eclairs (if squidgy chocolate and cream cakes do it for you). For me, the best thing are these small, cheese puffs of gougeres; delivered up with cocktails, or a replacement for nuts before dinner they are a light delight.  Sheer indulgence but wonderful.

Cooking At Zero Degrees

Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, rather than prepared, packaged supermarket food which have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument.  Eggs that don’t come from battery hens taste better, cattle properly reared have more flavour – and at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone.  Most of all, have fun making a meal of it!  Oh, and why at zero degrees? Because that’s where we lived when this blog started – in Greenwich, London and now we are there and in the Kent Downs. This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Enjoy!