The Modern Preserver’s Kitchen cookbook review
My Custard Pie | Dubai Food Blog
by Sally
2y ago
Fruits of the season Salted runner beans, pickled cucumbers, redcurrants, elderberry wine, blackcurrant jam; gleaming jars stood in rows in our larder – the result of a fruitful garden, thriftiness and no freezer. This was how I grew up.  Our spring and summer fruit and veg came from the ground; soil, bushes and trees all ..read more
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Honey and Ginger Biscuits
My Custard Pie | Dubai Food Blog
by Sally
2y ago
I was doing some food photography for a social media client, and needed some edible stars. Appearance was the priority, they had to be edible (no food waste) but I wasn’t too worried about the taste;  I cobbled something together.  You know those types of biscuits that you eat one of, then realise you’re taking ..read more
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One Pot: Three Ways cookbook review. Why eating vegan doesn’t have to be difficult or boring
My Custard Pie | Dubai Food Blog
by Sally
2y ago
‘Save time with vibrant, versatile vegan recipes’ is the by-line on the cover of One Pot: Three Ways by Rachel Ama. Cooking for vegans Both my daughters are vegan. Often when I tell people this they commiserate. “Oh no!” they lament sympathetically and give me a look of pity as though my pet had just ..read more
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Thyme and leek (or onion) tart recipe
My Custard Pie | Dubai Food Blog
by Sally
2y ago
Having a store cupboard tart recipe is deeply rewarding. Whipping one up for supper, lunch or last minute gatherings with little effort is so much better than grabbing something from supermarket shelves. Even delicatessen quiches pall in the fridge and are costly if buying more than one slice. I love to have a few recipes ..read more
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Herb – a cook’s companion: cookbook review
My Custard Pie | Dubai Food Blog
by Sally
2y ago
Opening a new cookbook on your kitchen table, tearing scraps of paper to mark the most tempting recipes is such a pleasure. But the cookbooks that you put on your bedside to delve into more deeply, savouring the stories, slowly turning the pristine pages are the ones I treasure most. Herb/a cook’s companion by Mark ..read more
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No fixed abode – stories from a travel nomad about life without a permanent base
My Custard Pie | Dubai Food Blog
by Sally
2y ago
If hoarding was an Olympic sport my parents would have been in joint gold medal position. I’ve inherited some of these squirrelling away genes and have my fair share of ‘collections’ and things I can’t bear to part with. At the World Tourism Forum in Istanbul I met several people who made my mind whirl ..read more
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11 years of food blogging – 11 things I’ve learned
My Custard Pie | Dubai Food Blog
by Sally
3y ago
Sitting at my computer, I’m breathless with excitement. Something has dawned on me and it is so compelling that I must to do it immediately. Going to wordpress.com I set up a new blog, choose a theme and click on the ‘new post’ button. But what should I write? I have no direction, no focus ..read more
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Simple Beef Wellington with Dijon mustard
My Custard Pie | Dubai Food Blog
by Sally
3y ago
Beef Wellington was first thing I cooked when I had people round for a ‘proper’ dinner party i.e. sitting round a dining table rather than crammed into the kitchen. Entering the room triumphantly with a generous rounded golden dome of pastry, cutting into it with a satisfying crunch to reveal moist, pink fillet steak surrounded ..read more
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Your guide to ghee; through the eyes of people who grew up eating it
My Custard Pie | Dubai Food Blog
by Sally
3y ago
The golden ghee on the spoon appeared to have more in common with body butter than cooking fat. It smelled a bit like caramel, was soft and grainy, melting on the tongue and tasting like fudge. I wanted more. This was totally different from the ghee in green tins, piled high in Dubai supermarkets. I ..read more
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Discovering Diwali in the heart of Dubai
My Custard Pie | Dubai Food Blog
by Sally
3y ago
How much do you know about Diwali? I was pretty clueless until I spent an evening in the historic area of Dubai called Bur Dubai during the festivities. My eyes were opened to the traditions, the meaning, the rituals, the excitement and, of course, the food. Join me on that journey… It’s calm crossing the ..read more
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