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About TheFlexibleChef

Food and wine lover, reader, listener, singer (just kidding), CFC fan and much much more...

What to do with a coconut

Coconut milk has a place in my cooking heart. It comes out of a tin and lifts meals, enabling me to create Asian or Caribbean fusion with fish, meat and vegetables. With a fresh coconut you can gather coconut water* – make coconut milk and grated coconut but you need time, patience, a lot […]

When the fridges & freezers are working overtime

It’s hot and the refrigeration equipment is working overtime to keep things cool but that doesn’t mean I want salad for supper.  I am hankering after heat, fresh and hot. Coconut chilli chickenCut a chicken breast into thigh size pieces and brown in oil. Set aside and drain off most of the oil and […]

What to do with smoked salmon

After making Mulligatawny Soup all evening this was supper.Smoked salmon, cream cheese, melba toast, beetroot, cornichons (baby gherkins), fresh thyme, black pepper, squeeze of lemonSmoked salmon, cream cheese, melba toast, capers, paprika, black pepper, squeeze of lemonSmoked salmon, cream cheese, melba toast, grated carrot, fresh parsley, black pepper, squeeze of lemonSmoked salmon, cream cheese, […]

Proper Mulligatawny Soup:It has been a long time

When I was a young man of 17, just starting out in my working life in the big city, I discovered The Taj Mahal in Streatham, south London.At this Indian restaurant, just off Streatham High Road, was an experience that 4½ decades later I would still hanker after. Mulligatawny  Soup – a bowl of […]

What to do with a chicken leg

Lurking at the back of my fridge was a chicken leg. Not quite what I fancied but it needed using or freezing so I opted to jazz it up a bit by boning the leg, then stuffing it. If you cannot get your butcher to do it then it is not so difficult to […]

Rice: Pilaf, pilau or polow

I have a thing about rice. In my store cupboard you can find wild rice from France, arborio from Italy, Indian basmati rice and of course arroz bomba from Spain. I have a selection of brown (integral/wholemeal) rice too. Pilaf is an English term borrowed from the Turkish pilav which in turn is derived from […]

The last ripe tomato sitting in my kitchen winked at me

The last ripe tomato sitting in my kitchen winked at me saying, ‘use me or lose me…’ the bunch were ripe when I bought them anyway so the last chance to use it inspired this.Baked aubergine and mozzarella tower with tomato, ginger and mint salsa. A starter for one. Somebody has just asked me for […]

Spice is nice: Cayenne pepper

This Capsicum gets its name from the capital city (Cayenne) of a French overseas region called Guiana which is on the north Atlantic coast of South America where cayenne chillies originate.The chillies are red and when matured they are dried and then ground into a pungent powder.I make my own in small batches by […]

Griddled aubergine with feta, herbs with lemon and garlic drizzle

Griddle sliced aubergine. Chop a ripe tomato, finely slice some red onion and chop some feta into small blocks. Chop a garlic clove, some flat leaf parsley, mint and basil then mix with a good squeeze of lemon juice and a glug of extra virgin olive oil. Allow 5 minutes for the flavours to mix […]

Vegetable bake with Parmesan, Pine Nut & Herb crust

Just what you need on a baking hot Andalucían day I hear you say. But if you wait until the late evening (9.30pm in my case) and leave your bake to rest until it reaches room temperature (which is still quite warm) it is absolutely delicious.
This is a great way to use up […]