Well, hello! It’s great to meet you and I hope you enjoy my site.
For a long time I’ve loved cooking and although I’ve shared many meals with friends and family I’ve often wondered if I would be able to reach out to people beyond my immediate circle. So now I’ve taken the plunge and I’d love to know know what you think.
I suppose my first attempts at cooking were the chunks of buttered bread that, on weekend mornings when our parents were still asleep, my sister and I threw pieces of bread into a pot with some milk and sugar and heated up until it all collapsed into a soft sweet mass. We thought that was pretty cool, even when we burned the bottom. From there we graduated to English pancakes, even learning to toss them from the pan quite expertly. Sprinkled with lemon juice and white sugar, or spread with jam and whipped cream, then rolled up into a cylinder they were simply delicious… And to this day they still are. They’re actually perfect for someone who is cooking alone as it’s so easy to make up a small batch of the batter.
As slightly older children we loved to cook basic lollies like toffee, butterscotch and coconut ice. Pikelets and scones naturally followed as we made a little cooking tour of New Zealand’s favourite cook book, the Edmonds Cookery Book.
Fast forward a few years and my parents had separated. The only cooking I was doing at that time was a Friday evening meal when Dad came around while Mum was still at work and before I dashed out to go to the movies with friends. The meal was always flounder (a New Zealand flatfish) fried in butter, carefully turned over halfway through the cooking and served with new potatoes and peas. It was basic but tasty, although picking through the fine bones certainly constituted a health hazard! Years later, during a two year stint in what was then called British North Borneo but is now Sabah, I learned to steam a flatfish over a container of hot water, topping the fish with a little sesame oil, soy sauce, chopped garlic, matchsticks of carrots and ginger and some sliced spring onions which brought out some delicious asian flavours in the finished dish.
Nowadays I am mostly cooking for one, and am finding that being single in the kitchen need not be a lonely chore. I’m looking forward to having fun cooking with all of you out there!