cookbook addict

These were fantastic as a starter/to nibble with a drink (Champagne anyone?). I made them for New Year's eve with our new friends/neighbours. I spotted them in an old issue of delicious magazine (UK edition, dec 2005) and wanted to make them at the time already, but lacked an occasion and forgot about them until I took out all my Xmas specials a few weeks ago. I had to change a few things : pork mince for sausages, roquefort for stilton, added some grated onion, seasoning and voilà! Also, because I hadn't bought enough pastry and used a different technique (they suggested sausage roll shapes) I was left with some meat which I then mixed with the leftover eggwash and formed into a log, froze, then roasted as a meatloaf. It was great again, and even better cold the next day. Pork, walnut and roquefort parcels (adapted from delicious UK december 2005) 500g pork mince 50g walnuts, toasted in a dry pan then chopped 150g roquefort a handful of chopped fresh parsley a small onion, g...

You know how it starts...there you are, wondering what to cook for supper when you have a guest, and while you're dreaming of greekish leg of lamb, your Other Half (not necessarily the better one, hee hee) salivates, thinking how nice beef bourguignon would be after all this time. But all week, you and your foodie pals have chatted of nothing else but Spanish paprika, the smokey type. Incidentally, the Great Nigel (Slater) also raved about it in last Sunday's Observer Magazine. So when you finally get down to it and look through you blog archives to find that recipe you liked so much last year, or even the year before that, suddenly a lightbulbs flares up above your head and you're thinking chorizo instead of lardons, with a good pinch of El Angel paprika for good measure. So you change hardly anything and already your beret-donning stew grows a tan and feels on holiday somewhere the sun shines all year long...yes, beef bourguignon has turned into beef bourguinero (pleas...