Well, it’s been all change at Tidy Towers (or rather Tidy Towers has relocated three times) over the last year and half, and I’m kind of ashamed to discover that I only managed four recipes in 2016!
Now that I’m settled, let’s put that to rights with this proper winter warmer! It’s a true Ifits – I wanted to knock together something that was healthy, tasty, warming, and filling, so had a look in the cupboards and rustled up this beauty. Continue reading →
Yay, we’re a year old! And what birthday would be complete without cake?! Well, technically, it’s a pudding, not a cake. And I’ve taken liberties with the title. It’s a Scrumptious Sticky Toffee Pudding, and the recipe is courtesy of Jamie Oliver in his Comfort Food book (with a small tweak from Nell).
It was my birthday a few weeks ago, so we made this for the occasion – but I decided to hold back blogging it until TidyMunch’s birthday!
I’ve never baked anything that was so easy, yet so rewarding… you owe it to yourself, your friends, family, and various other loved ones, to make this immediately. Go!
Today’s recipe is a modern twist on an Italian classic.
I first tried something similar to this as a starter at The Crown in Chertsey, Surrey. If you’re ever in the area (maybe visiting Thorpe Park) it’s definitely worth stopping off here for food. It was so good that I couldn’t wait to try it when I got home. I tried it with some packet potato gnocchi (as the original recipe was also potato) and was very pleased with the results, but didn’t feel that was worthy of being included in my shiny new blog. I did some research into basic potato gnocchi recipes, but me being me decided I wanted to tweak it a bit.
My first attempt at this recipe wasn’t perfect, only alright, but it’s worth sticking with as my second attempt was nothing short of amazing, if I do say so myself! I’ll try to point out some potential pit-falls along the way, and highlight what worked better the second time around.
Today’s recipe was chosen by our Social Media Munchkins, who voted at either facebook or twitter.
Some people will try to convince you that this is not an authentic recipe, due to its use of Chorizo, but Paella varies so widely across the regions of Spain that I don’t think the concept of authenticity even exists in that sense.
Some balk at the thought of Black Pudding, but the beauty of Paella is that you can (and should) substitute any ingredients in or out as you please.
This may look like quite a strict and rigid list of steps, but it’s really not. Every time I make this, it’s different… largely because I do things differently without paying a great deal of attention. That’s the beauty of Paella. It’s supposed to be wild, an adventure of flavour and colour, taste and texture!