Category Archives: Home Cooked

The vacation is over, reality bites.  Time for a Curry-Heute! The fresh Karela (Bitter Melon) bought at the weekend was to be the new experimental ingredient.  Having removed the jaggy exterior, the seeds along the centre were prized out.  The … Continue reading →

Dom was not present, he was at Hampden Park; the rest of his cohort were being fed and watered in Clydebank. An appreciative gathering scoffed the Chicken Curry, the mountain of Lamb Curry  in Hector’s current bitter and dry style … Continue reading →

It is always a delightful day when Mother comes to call.  This is the lady who cooked the vast majority of Hector’s first 500 Curries.  The Final of The French Open (tennis) would keep her entertained as would the presentation … Continue reading →

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 →