Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Making a blue cheese at home is a scary proposition. But with the right ingredients and techniques, it's easier than you think. I set out to make a Stilton, which will be aged for up to four months. Will it be edible? Time will tell...
Creamy, mousse-y and surprisingly light! A luscious, savoury, vegetarian pâté great for spreading on crusty bread or crackers and an excellent addition to a cheese board.
This was a big hit at Easter with both young and old. So nice, because I just took it out of the fridge and let it soften to room temperature before serving. It was super easy to make.
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