08/12/2023
The Cure!
Jane's Kitchen
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Jane's Kitchen is a small, Greenwich based catering business making meals you'd like to cook and lov It's the perfect alternative to takeaway.
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If you love to eat but don’t want to cook, then come to Jane’s Kitchen for supper or dinner. I'm Jane, and every week I make a different, tasty supper menu from fresh ingredients ready for you to heat and eat. If you want to enjoy a meal with friends without the hassle I can prepare a bespoke dinner party for you to share. At Jane’s Kitchen you will find simple, delicious food freshly made from great ingredients sourced locally or from independent suppliers wherever possible.
07/12/2023
My regular students are such competent cooks now, gaining confidence each week. And they’ve learned helpful little cooking hacks, like deglazing a pan to add flavour and, if necessary, to rescue slightly scorched ingredients.
06/12/2023
Lots of fun making Christmassy cupcakes with my Y9 students. There was sugar. And one handed egg cracking. And sugar.
02/12/2023
I always tell my students to read the recipe before they start. That way they can be sure they have everything they need and be ready to go. Didn’t read this recipe until after I started making it for supper on a chilly winter evening and realised it was a cold salad 😳☺️🙃Still yummy - peanut noodles.
30/11/2023
It has been a chicken curry kind of week. While not the most sophisticated, the point of this dish is accessibility, so it needs to be quick & easy to cook-as well as delicious. It also introduces the idea of blending your own spices to get the flavour you like. And adding vegetables!
29/11/2023
Chicken curry cooked at eaten with gusto!
23/11/2023
It was bread week in the teaching kitchen-we made cornbread and flatbread. Both were pretty popular.
22/11/2023
Cooking pasta with my DofE crew. Also consolidating knife skills.
21/11/2023
It’s been ages since I’ve been able to join in cooking a community meal. Today we were and were lucky to have lots of beautiful fresh produce. We made pumpkin & coconut daal, a tomato, pepper & bean stew, loads of salads and will be serving everything up with fresh bread. Good to be back!
19/11/2023
Having fun experimenting with stuffed paratha which I will make with some of my students in a couple of weeks. Great recipe with potato by
17/11/2023
Everyone working on their knife skills while cooking chicken chow mein.
15/11/2023
See one, do one, teach one. Love working with these students who actively provide support to each other.
15/11/2023
Happy evening making quesadillas and salsa with my DofE crew.
13/11/2023
Test kitchen moment making beautiful, crispy (not terribly authentic) warmly spiced pea & potato samosas. Using filo pastry and baking rather than deep frying makes them more accessible for teaching.
09/11/2023
There was a lot of love for the sticky ginger cakes this week. And there was excellent clearing up at the end of the session. This is also an essential kitchen skill.
08/11/2023
Week 1 of a new cooking skills course for younger students who are doing their DofE Bronze Award. Several successful batches of blueberry muffins were baked.
05/11/2023
Our boy was home for the weekend and there has been much feasting. While I’m not normally one for a big Sunday lunch we indulged him with chicken, roasties, cabbage, carrots and the most amazing gravy (thank you for that .harms).
02/11/2023
Practising knife skills and making burgers .
31/10/2023
Clearly it is pastry week in Jane’s Kitchen. I am planning to make these Jamaican beef patties with with some of my students and thought I should remind myself of timings and quantities. I was delighted with how they turned out - the pastry was thin, crispy and full of flavour - the filling was soft, rich and spicy. I will post about how we get on in the teaching kitchen.
30/10/2023
I think I’ve said before that I am definitely not a pastry chef. But here I am giving it a go, using up some aging apples in the process. While I don’t think I would have got a handshake from Paul Hollywood there were clean plates all round.
24/10/2023
While drinking cocktails and eating eating beignets with caramelised apples with is not the only reason to go to Edinburgh, it is definitely a good one.
22/10/2023
Does all that stainless steel make this post a bit too industrial? Maybe, but it struck me that I hadn’t shouted out my amazing Thursday students. Life may not be easy but cooking like this is an achievement to be celebrated.
20/10/2023
The cooking highlight of my week was when one of my students surprised herself by enjoying the quesadilla she made in class. Sometimes preparing ingredients in a different way is enough to change how they are perceived.
16/10/2023
Pumpkin in its final form. Cheesy, slightly spicy, topped with toasted, crunchy crumbs. It’s deeply comforting on a chilly autumn evening. The orzo gives it a air of risotto, but it’s really just a cheats take on mac ‘n’ cheese. Check out the recipe on the endlessly fabulous
15/10/2023
Practising pakora which I cooked with some of my students last week. They were met with great suspicion (perhaps it was the carrot and cauliflower) but when tasted, received a cautious thumbs up. Result!
14/10/2023
Feeling autumnal. Cooking this beautiful pumpkin from the allotment. It really is that colour!!! Simply stunning.
12/10/2023
There was a lot of love for keema & pea curry yesterday.
10/10/2023
We love a one pot meal, here it is nduja beans with cavalo nero. Very easy, cool up some nduja, add some chopped onion & garlic, then a couple of tins of beans, chicken stock and simmer. Squish up some of the beans to make it thick and creamier, add some greens. Finally taste and balance the flavour with salt, pepper, lemon and perhaps a little harissa. Serve it in bowls with crusty bread.
08/10/2023
Look at the colour of that rhubarb! Destined for cake.
07/10/2023
The last of the allotment tomatoes - they have been absolutely spectacular!
05/10/2023
Back in the teaching kitchen with three different groups of students. This week we practiced knife skills, cooked pasta and baked muffins.
27/09/2023
Back in the teaching kitchen this week. Quick recipe check before tomorrow’s class.
26/09/2023
Back home, feet on the ground, working today but still thinking about Crete - the land of milk & honey - yoghurt & honey to be specific. Like ambrosia and nectar they are food of the Gods!
19/09/2023
Boys in charge tonight.
18/09/2023
Pork chops so huge they could come from the Caledonian boar. Grilled to perfection. And that view!
17/09/2023
Because beauty is more than skin deep. And the perfect orange is not necessarily orange or perfect looking.
16/09/2023
There is also mezze at sunset.
14/09/2023
Eating aubergine wasn’t the only reason I wanted to come to Greece. But it was definitely up there!
14/09/2023
Loving Crete!!!! Octopus carpaccio was fabulous.
11/09/2023
Allotment courgette (again) but joined by a fab mix of allotment tomatoes too. I saw this dish posted by and was completely inspired to make a ‘Ratatouille’ ratatouille
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Selling cakes for with @jackycooksherbooks at a pop up table top sale in our street. Raising money for @youngmindsuk and chatting to our neighbours. Nice way to spend a Sunday morning. #greenwich #blackheath #cake #cakesale #neighbours
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