Food & Adventures

Monday 19 October 2020

Project Bond: The Living Daylights

 "What's the code?

Most Appropriate, a Wolf Whistle."


It had been two years since the last James Bond film and big changes were afoot with the release of The Living Daylights in 1987. Replacing Roger Moore was Timothy Dalton as 007, also recast was Miss Moneypenny with Caroline Bliss taking over from Lois Maxwell. It wasn't all change as returning to the franchise was Robert Brown as M and Desmond Llewelyn as Q. Joining the cast is Maryam d'Abo as Kara Milovy, Jeroen Krabbé as General Koskov, John Rhys-Davies as General Pushkin and Art Malik art Kamran Shah.


Monday 28 September 2020

Roasted Vegetable Soup | Recipe

If you have some vegetables that you need to use up before they start to go bad this is a great recipe and can be frozen to have at a later date. It is a great autumn/winter warmer and with some nice bread is a surprisingly filling meal.


Monday 6 July 2020

Chicken Gyros | Recipe

Chicken Gyros is one of my go to street food dishes when we're at a festival or fair and with my baking hat on I've been trying different bread recipes so decided to give Greek flatbreads a go. I marinated some chicken to make our own Chicken Gyros. This recipe will make enough for 2 Gyros each for four people. 

Monday 22 June 2020

Project Bond: A View To A Kill

"You amuse me Mr. Bond.
Well, It's not mutual."

In 1985 Roger Moore returned as 007 for the final time in A View To A Kill. Also returning was Robert Brown as M, Desmond Llewelyn as Q and Lois Maxwell (also in her final appearance) as Miss Moneypenny. Joining the regulars were Christopher Walker as Max Zorin, Grace Jones as Mayday and Tanya Roberts as Stacy Sutton. 

Monday 8 June 2020

Hummus and Pitta | Recipe

Hummus is one of those things that I love but very rarely have in the house. I decided a few weeks ago to make my own but getting all of the ingredients proved tricky during lockdown. The Tahini in particular was difficult. We added it to a couple of online orders we did but it never arrived and when we went for some essentials from the supermarket we had a look but again nothing. Then this week as Mrs. Cool was picking up some bread she spotted some and Huzzah! I can now make my hummus. I've been baking a lot recently and decided to combine this hummus with chance to make some Pittas. I had a search online and in the cook books I have at home and have cobbled together this recipe that I think is both easy and delicious. 

For the Pitta:

250g strong white bread flour
7g dried yeast
1tsp salt
2tsp olive oil
160ml water

For the Hummus

250g Chickpeas
2tsp Tahini
3tsp olive oil (plus extra if needed)
2 cloves of garlic
1 Lemon

Start with the pitta as this takes the longest. Add the flour to a large bowl, put the salt in one side and the yeast in the other. Add the olive oil and 3/4 of the water. Mix with your hands until it combines into a dough, add more water if required (you might not need to use all of it or you might need more). The dough shouldn't be wet but should be sticky enough to collect all of the flour from the side of the bowl. 

Knead the dough for around ten minutes, this is laborious but is absolutely necessary to get a soft smooth dough. Once you're happy with the dough put it into an oiled bowl and cover with tea towel and leave for at least an hour until it has doubled in size. pre heat the oven to 220Âșc and put a baking tray in to heat up. 

Once the dough has risen, tip it out onto an oiled surface, knock the dough back and divide into 6-8 pieces and form each piece into a ball. Flatten each ball and roll with a rolling pin into a rough oval shape. Scatter some flour on the baking tray and put your pittas in the oven for around 10 mins until they start to turn a light golden colour. 

While the Pittas are baking you can make the hummus (it's that quick). Drain the chickpeas and wash with water. Put the chickpeas into a food processor with the olive oil and blitz until it goes to a paste. add the garlic and tahini along with the juice and zest of the lemon and blitz again until it becomes smooth. Add salt and pepper to taste and more olive oil if you think it's needed.

Serve the hummus in a bowl and drizzle some more olive oil and cut the Pitta into strips for dipping.

Well, That's all for now.


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Monday 11 May 2020

Classic Mac and Cheese

After trying Red Head's Mac and Cheese a few months ago I've been really hankering for some more. I've made Mac and Cheese a few times and this is my go to recipe that really hits the spot.

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