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2010-09-14 07:32
I’ve no idea about Korean food, but Ken Hom says these are Korean style so I’ll take him at his word. Either way, these tender kebabs are divine, and should you have the ingredie… Read More
2010-09-12 08:48
Or rather, celeriac puree plus duck. But the duck isn’t in the recipe. (To cook the duck breast simply place skin side down (prick or slash the skin, prior) in a hot pan without oil an… Read More
2010-09-10 07:35
The sweet and spicy spice paste for this cod is not unlike an unconstructed harissa, but with the unmistakable scent of saffron. This will suit any white fish fillet you could name and would… Read More
2010-09-08 07:26
I mentioned to a friend of mine, that I would be trying to make scotch eggs with haggis in them, and a look of disgust flashed, albeit briefly, across his face. On probing further the reason… Read More
2010-09-06 07:31
This is a product review. I didn’t buy these cookies, but I was offered no incentive – if that matters – to review them. Just so you know. (If any PR companies are reading… Read More
2010-09-04 06:53
I have eaten many forms of this cheery soup; London Particular, German Split Pea Soup made with bacon or wurste, and most commonly in (for me) Amsterdam, where it is known simply as ‘s… Read More
2010-09-02 07:23
These are just amazing. When I look at them, and notice they are not tandoori red nor tell tale tandoori scorched, I cannot kid myself that I am not in my favourite curry house. I do not hav… Read More
2010-08-31 07:44
The last of the chicken thighs. Do not be surprised if you don’t see another chicken thigh on here until Easter, such are my feelings of ennui regarding the thigh at the moment. Anothe… Read More
2010-08-30 18:03
Sometimes, when eating out, I think it’s ok to make a non-choice. That’s not to say that it isn’t a decision, or a valid decision, but sometimes you don’t want to thi… Read More
2010-08-29 06:07
Pie ‘eck , You’re Gorgeous. Maybe not strictliest a pie, as this only has a pastry top and no crust. Still, we can kid ourselves that it’s better for us this way as pastry… Read More

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