Tres Leches

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So it’s a cake, soaked in whole milk, condensed milk and evaporated milk – topped with cream. Really?  This sweet, moist wonderfulness of a creation can only make you feel that God exists and bakes. I first tried this in the US, but it has a long story in its history (more about that below), a bit convoluted and not entirely clear. What is undoubtedly true, once you have made this your friends will always, but always want more.

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Spinach Feta Pie

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What is it at the moment, that makes me want to recreate recipes that remind me of living in America? Yes, I know this is more a Greek dish, but I lived in Texas where the weather is hotter all the year round, and this pie was always welcome. Here, I make it with fresh spinach, you can use frozen if you wish, but I think fresh is easier. I tend to pack the pie with more cheese and pine nuts. It is a more-ish and tasty lunch, or summer supper.

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Cooking At Zero Degrees

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.  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.