I’m back with my first recipe review post of 2017 and I have to say, it’s a blimmin’ delish fish dish. (I’m not even sorry … Well okay, maybe a little bit. I feel ever so slightly ashamed)
I do love a nice fish pie, especially on a cold winter’s evening, and with a nice bit of garlic bread on the side! I like to make this on a Saturday evening so we can have leftovers on Sunday and I don’t have to cook again #resourceful #lazy
I always thought kedgeree was difficult to make. Of course, when I was younger, I didn’t actually know what it was. I just knew that it tasted good. When I found out it was just fish and rice, with some fragrant spices thrown in, I figured I’d give it a whirl.
I like to think that I’m a pretty decent baker, I mean my cakes rise, they’re not dry and I don’t really burn things … But muffins? Jeez, I cannot for the life of me bake a decent bloody muffin! The last lot I made had the consistency of bread, looked liked cupcakes and tasted, well, pretty damn tasteless.