I love cider. I love cider almost as much as I love beer, but there are some occasions when a bottle of fizzy apple or pear cider is much more satisfying than a brew.The world of cider seems to be becoming more and more adventurous. Pear cider became really popular last year, with both Bulmers and Magners pushing the pear love quick hard last Summer. This year, Bulmers have combined their pear...
BITCH:HOME
20 May 2010 16:00 GMT
Coming off some pretty righteous food poisoning or stomach flu or God-hates-me-death-virus, my appetite this past week was meek at best. You have no idea just how many food related programs and commercials and plotlines there are on television until each one of them has you moaning in disgust. Bleh.
BITCH:HOME
19 May 2010 16:00 GMT
Every once and a while, I get an overwhelming urge to bake. The problem is, is that I usually don’t have enough sugar or eggs or milk or whatever it is I’ll need to bake what I want, but magically, last night, I did.You see, I just wanted some damn cookies. Soft, homemade, warm. Not cold, store bought and crunchy. And so, I took to Google, and I found a deliciously simple recipe for chocolate chip cookies from one of my favourite chefs, Dan Lepard.
BITCH:HOME
17 May 2010 15:00 GMT
Unfortunately you can’t just buy one pita. You have to buy a whole bag and either commit to eating them at every meal before they go stale, or find an inventive way to use them all up. Enter: pita chips! While readily available in your grocery store, if you make them at home you can control the amount of oil and salt. Plus these are baked, not fried.
BITCH:HOME
13 May 2010 17:00 GMT
In one of my previous recipe posts for BitchBuzz, I mentioned my inability to eschew sweets for lent. I’m what the French would call a gourmande (which sounds a lot better than glutton or sweet-tooth sufferer) and am seemingly impervious to all religiously-motivated sugar detox attempts. Then I went on to keep Passover which did not involve cutting out all sweets, just anything fermented made from the 5 major grains – wheat, rye, barley, oats and spelt- which means no flour o...
BITCH:HOME
13 May 2010 12:00 GMT
In the world of fashion, everything is about six months to a year ahead. At fashion weeks we’re always looking at next season. We’re all being show summer clothes when it’s winter, and vice versa. However, when it comes to interiors and home accessories, unless we’re talking Christmas decorations, everything is “in season”.
BITCH:HOME
11 May 2010 13:15 GMT
I know, I know, winter is technically over. I also know that summer is supposedly just around the corner. However, I always find that it is one cold nights when I least expect the drop in temperature that I fancy a warming hot chocolate. You know – when the predicted sunshine never arrived, and you end up feeling like it is so much colder than it actually is.
BITCH:HOME
07 May 2010 12:00 GMT
There’s been a spaghetti squash sitting in my kitchen since March. Maybe February? Thankfully they keep for a very long time and happen to go perfectly with Mexican flavors. Oh, and what’s that? Cinco de Mayo is this week you say? Well, perfecto then! There are two indispensable items in this recipe. Firstly, the soyrizo. Trader Joe’s makes an excellent version and googling has led me to
BITCH:HOME
05 May 2010 13:00 GMT
I exaggerate not, my chocolate loving friends – the recipe I am about to give you may well be one of the most delicious and wonderful substances ever created. It is smooth and deeply rich and chocolately, with occasional fruity bursts of flavour, and delicious crunchy biscuity bits. You can sit and eat a ladylike piece off a fine china plate, or you can ply it directly from the tray. This substance is known as Tiffin.
BITCH:HOME
30 Apr 2010 09:45 GMT
In an effort to have my dad trade cheesy canapés for something a bit more heart healthy, I experimented with beans and cashews to create a springy, zesty dip. He seems quite pleased with the result, and I’m happy he’s giving the Brie a break. The cashews give the spread a cheesy quality, while the lemon and basil give it a good zing. You can use red or white kidney beans; pick whichever you prefer or whatever is more accessible in your grocery store.
BITCH:HOME
28 Apr 2010 11:49 GMT