Welcome to my blog! I’m Karinna, the cook behind Cheesy Biscuit. I hope you find a recipe here that you like enough to try…
I’ve been cooking for years, and have always enjoyed time spent in the kitchen, but for a long time I felt like I was a much better eater than I was cook. When I first left home, I approached cooking with a throw-it-all-together-and-hope-for-the-best attitude, with, I have to admit, a pretty varying scale of success. I made all sorts of things that I’d never tasted growing up, and started eating out regularly – lots of inspiration to be found there. By my early twenties I’d got in to cooking curries, going beyond the fairly limited (although delicious) selection that my mother used to make. A few years later I knew I was good at what I was good at, if you know what I mean, but stuck to my comfort zone.
But now, I’m enjoying cooking more than ever. Over the past few years something has changed – a passion has started to bloom and it’s complimented by a kitchen confidence I didn’t quite have before. Cooking for those I love means a lot to me – whether it’s something really quick and simple (let’s face it: most days do not contain enough hours), or a table groaning from the weight of plates piled high with curries and salads and pastries and chutneys. The happy upshot of my heightened enjoyment of cooking is not only that my diet is the best it’s ever been – balanced, varied, and packed full of fresh produce, but also that my food has got better – more inventive and more flavoursome.
Of course, this doesn’t mean that everything works out perfectly the first time – so I created this blog. Partly to act as a reminder of the dishes that we’ve tried as the weeks and months go by and to log the tweaks I’d make next time round, but also as a source of inspiration. Following other food blogs gives me constant motivation. I’m constantly learning and make no claims to be an expert – for me, cooking shouldn’t be about ego. Flavour, and enjoying the process is what counts in my view, and both are always going to be at the heart of my food. If my recipes happen to be a catalyst for anybody else to get in the kitchen and have a bit of fun, then much the better!
By the way, thanks if you’ve thought of me, but I am currently not accepting blog awards.