Tag Archives: Cook

Thanksgiving Recipe 2014

London Thanksgiving Dinner
1 Portuguese
1 Australian
1 Briton
1 Irishman
1 Dutchwoman
1 American
8 supermarket trips
3 hours of cooking
5 Thanksgiving dishes (divided)
2 holiday candles
3 bottles of wine

Mix for 3 hours, stirring in 20 minutes’ worth of stories explaining the origin of Thanksgiving holiday and traditions (Optional: add 1/2 cup skepticism and a healthy dash of snark).

To make gluten-free or historically accurate, may substitute alternative Thanksgiving accounts.

Serve hot.


All the food

Let’s discuss the number of hours I’ve spent in the kitchen these past few days:

All the baking

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All the cooking

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And it all got eaten. Life is excellent.

“Anything off the trolley dear?”

I’m on a British baking binge. To be more precise, I’m on a Harry Potter baking binge. I revel in my ever-rising nerd status.

Recipes are in the experimental phase at the moment, but I’d be remiss not to share them even as they are. Photos to come when I’ve perfected each. These first batches were rather garish.

Pumpkin Pasties

Alterations: Used butternut squash in place of pumpkin. Cut sugar to 1/2 cup. Used margarine-based pastry dough because #availableingredients and thickened with extra flour. Egg-wash.

Review: So good, I had to make them twice. The flavor and spices were phenomenal. Unfortunately in my inaugural batch the sugar was overwhelming and the oil-based dough was atrocious to work with. Hence the adjustments listed above, which I employed in round 2. The finished pasties keep decently well, but devouring them within a day or so is strongly recommended.

Next round: Work on finding the perfect pastry dough and make them prettier.

Pumpkin pasties are just one of the many treats sold by the plump little witch who strolls the train corridor as the students make their way toward Hogwarts.

Oh treacle tart. You are beautiful and delicious.

A post shared by Becky Dale (@becky_dale) on

Treacle Tart

Alterations: Fresh out of lemons, so subbed white vinegar. Used margarine (or some equally nasty fatty spread) instead of butter for the dough. Increased molasses because short on treacle. Used crumbled Weet-bix instead of true breadcrumbs.

Review: Holy goodness. More please.

Next round: Make into individual tarts to cut down on the tooth-rotting-sweet; keep molasses doubled.

Allegedly, treacle tart – a common Muggle sweet – is Harry’s favorite. This is understandable, considering his limited knowledge of wizarding treats. However, toss me a pumpkin pasty over a slice of tart any day.

And in the spirit of indulging on Potter-related things, the news of late has been pretty great. What with the expansion of the Wizarding World at Universal Studios and JK Rowling’s interview with Emma Watson in Wonderland Magazine.

Time to re-read the series methinks.

Cook Local – Palaver Sauce

I love the food in Ghana. As difficult as it may be for the average Ghanaian to comprehend my desire to remove meat and fish from their meat- and fish-based meals, I find that the vegetarian versions are nothing to scoff at. My second favorite dish is called palaver sauce (pronounced palava sauce) or kontomire stew.

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Recipe for Ingenuity

Preparing even familiar foods in another country undoubtedly presents certain obstacles – chief among them lack of ingredients/appliances. I like to think I’ve become rather adept at substitutions to achieve the same (or similar) results, like these fantastic Banana Oat Muffins. And apart from a minor stove mishap, my kitchen is fortunately fully outfitted.

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Banana Muffins of the Volta Region variety

Banana Muffins of the Volta Region variety

Original: All Recipes
Substitutions: local sugar for white sugar, coconut oil for vegetable oil, cassava flour (take note, gluten-free friends!) for white flour, water for milk, added cinnamon.


I know of no reason why the okra season should ever be forgot…or overlooked.

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