Category Archives: Hector’s Cooking

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 →

There was the bacon roll (of the singular variety : then there was the Curry-Heute! Chicken Patia is often described in restaurant menus as – sweet and sour. It is some time since Hector cooked this dish. Perhaps once it … Continue reading →

Having found no Curry Houses in Jerusalem, despite a twenty minute walk following a route to a phantom location courtesy of Google Maps, there was a distinct desire for a Curry. There was also a need for some home cooking. … Continue reading →

A Curriculum for Excellence! Hector has been asked for his recipes many times over the years. Some have logged into this Blog to access that which has been posted already. This Curry-Heute was something different, a lesson. The Sixth Years … Continue reading →

For a change a – Curry – that is definitely not Indian in origin. The recipe is based on Apple and Onion. Usually I make this with Pork Chops, but since this posting would have the recipe I decided to … Continue reading →

There was of course a Hector Curry Heute to accompany the best Bier on the planet… The Aloo Gosht was started on Thursday and left to ferment for two days.. We left some for Jonathan…