Author Archives: Cooking At Zero Degrees

About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. 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, because prepared, packaged supermarket dinners and food 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 do taste better, cattle properly reared have more flavour - and just think about it: 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 live – in Greenwich, London.

In Season – October

October This is only a guide to seasonal fruit and vegetables generally available. Of course, many are available all the time because of imports, and some are now grown for most of the year and they are included on these … Continue reading

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Chinese Chicken Curry

There is something wonderful about Chinese chicken curry with rice. I suppose it takes me back to my childhood. Of course I suppose there is nothing authentic about it, but that yellowish creamy sauce, with onions and mushrooms makes it … Continue reading

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Pie and Mash

I am going through a thing at the moment for food I had as a child (and crave right now). It started when I thought about Chinese chicken curry, and turned very easily to pie and mash. There is something … Continue reading

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Maneesh

Happily locked away in Cornwall, it’s a wine and ‘pick and lick’ menu at lunchtime. For my contribution at the table it needs something easily made (I am on holiday), and great for dipping or holding food that someone else expertly … Continue reading

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July – In Season

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Crab Linguine

Summer, and in England at least crab comes into its own. I have used it elsewhere on this blog but sometimes with the heat of some chili and silky smooth pasta it can make a lovely, but light dish. If … Continue reading

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Cheese, Ham and Onion Tart

Originally posted on Cooking At Zero Degrees:
Rustic Flan I refuse to call this Quiche. Not because I don’t bake Quiche, but because this is not one! It is a tart, good and proper, or if you are feeling a…

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