In the Bag: Cooking the Month of February

This month we're livening up what can be a dreary month in the kitchen with colourful, cheering fruit bursting with flavour. I'm so looking forward to seeing what inventive dishes you come up with. The ingredients in February's bag are:

Passion Fruit
White Chocolate
Pomegranate

Head on over to Real Epicurean, this month's host, for entry details.

Bloom

The Times Online's Top 50 Food Blogs

When I heard that 'A Slice of Cherry Pie' had been listed as number 2 in The Times Online’s Top Ten Blogs for the Home Cook I was both stunned and delighted. But imagine my utter surprise to receive an email from The Times this evening, just over a week later, informing me that 'A Slice of Cherry Pie' has also made it into their 50 of the World's Best Food Blogs! I didn't blog about the first list but, forgive me, I feel two is worth a mention.

I feel very honoured indeed for my blog to have been recognised in such a way when there are so many fantastic food blogs out there. Do take some time to take a look at the blogs on the lists and also all the brilliantly inspiring blogs listed on The UK Food Bloggers Association's blog.

I’d like to take this opportunity to welcome new readers who have found me thanks to The Times online – I’m so pleased you have and I do hope you enjoy your visit here and come back again very, very soon.

Steak, Mushroom and Camembert Pancakes

This is such a quick and easy dinner, yet tasty and impressive - what more could you want? Rather than a recipe I give you some basic instructions for you to play with.

Slice some onion and mushrooms and fry for a couple of minutes in olive oil over a medium heat. Turn the heat up high, add some good steak, sliced, and continue frying, stirring regularly, until everything is cooked through. Keep warm.

Cook up some pancakes and then put some of the steak mixture into the middle of each one. Add a thick slice or two of camembert to each pancake. Roll the pancakes up and bake them in the oven at 200c for 5 minutes or so until the cheese starts to melt. Serve straight away.