My name is Peter and I like food. I really really like food. My cooking journey started back in high school and continued every since. Now a days with a busy job as a pharmacist cooking has became my escape.
So here is a record of recipes old and new that come out of my kitchen. Hopefully without too many dyslexic spelling mistakes. Expect to see the classics and the traditionals. Not forgetting the new and the unusual.
A few notes:
- All eggs are large unless otherwise stated
- I believe good quality cold pressed rapeseed oil is as good as olive oil
- Oven temperature are for fan ovens
- Try to replace any fresh ingredients you can with local seasonal produce
- Have fun