recipes

I have to start off by pointing out that I have always been a 'until it looks right' sort of cook, and now we have moved to a house with a 20 year old rayburn, which takes about 4 hours to change temperature, coupled with the fact that we are being careful about not using too much energy (and tight with money too!), so the rayburn is on low, when its on- which means the oven temperature is usually somewhere between 100 - 160 depending on what the weather is like (yes really), whether I am also using the hotplate, whether the central heating is on too and so on. So I appologise if the recipes here are a bit vague at times - but none the less, I seem to keep turning out edible food, so perhaps its not such an exact science as some people would have you believe!

Unless I state otherwise, all these recipes are my own, - feel free to use them - but please mention where you saw it...

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