Category Archives: Hector’s Cooking

Today is a semi-significant birthday for Hector The largest Curry-Heute ever cooked at Ashdot will be presented at 16.00.  An attempt at mass production of my own version (cf Hector’s Curry Recipes in menu above) of Lamb Desi Korma inspired … Continue reading →

A Creamy Masala with fresh Trout It is time to cook one of my favourite recipes; however, one cannot have this too often.  This meal is very rich and one can only guess at the calories.  Marg always enjoys this … Continue reading →

Hector has not created a domestic wonder since the start of November.  There was the mid-December Korma for Marg’s soiree, but tonight is my first serious bout of Curry cooking for some time. The fridge gave up a jar of … Continue reading →

“O’ zapft is!“ The Fass has not been in the fridge.  ‘Warming’ the Bier was not necessary.  The temperature in the entry vestibule to Hector’s House has not been above zero all week.  The Chaps and Chapattis are assembled to … Continue reading →

This is proof that the culinary tastes of Hector and Marg do stray beyond the best food in the World.  Yesterday on a day in which the snow kept coming we decided on a return to one of Glasgow’s finest … Continue reading →

..so Marg’s charges asked her before she left for home… The Curry-Heute was conceived ten days ago when some Haddock Fillets jumped into my shopping basket and later that afternoon a copy of ’50 great curries of India’ by Camellia … Continue reading →

Aloo-Gosht Karahi Hector realises that with the holiday season (mid-term), he has not cooked for over a fortnight. After the sheer delight of the Curry consumed in Bradford and München and the horrors of Bamberg, he puts on his apron … Continue reading →

There were to be no babies in attendance at the Curry-Heute and Bier today Clydebank extravaganza.  Babies do not drink ‘mouthwash’ as one of the non attending company likes to describe Kölsch. They do not eat hot Curry either and … Continue reading →

A home made treat, for one Hector has not cooked a Curry for weeks. The King Prawn with Peas is probably the fastest Curry one can produce. The Masala was reduced before adding the Prawns and the Israeli ‘Zahatar’ herbs … Continue reading →