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A new kind of cauliflower cheese
"Cheese lava in filo form." Ever since I got Ottolenghi's latest book Shelf Love I have been dying to make this. Well virtually...
Feb 28, 2022
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Cups
"Cups of different styles may be used for different types of liquids or other foodstuffs (e.g. teacups and measuring cups), in different...
Feb 27, 2022
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Why don't we cook more with grapes?
"Grapes don't continue to ripen once picked, so they stay as sour or as sweet as when they're harvested. Taste an unripe grape, and it...
Feb 26, 2022
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4 common leftovers - no. 1 Milk
"We've drunk milk for thousands of years and cooked with it for centuries. It is an everyday staple, a food so throughly embedded in our...
Feb 25, 2022
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Saturday is "Open That Bottle Night"
"Go to your wine rack/wine fridge/climate-controlled walk-in underground cellar/box under the bed and find THAT bottle - the one you've...
Feb 24, 2022
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Uphill all the way
You can't climb uphill by thinking downhill thoughts." Zig Zigler Today, being a beautiful and not too hot day, I walked back from the...
Feb 22, 2022
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Do you eat 30 different plants each week?
"It has been shown that individuals who consume at least 30 different plant-based foods each week have more varied gut bacteria, and...
Feb 21, 2022
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A week's eating according to the supermarkets
"Key words and phrases - 30 minute; 5 ingredients; Under $5.00; Quick; Easy; Fresh; Healthy" I see it is five days since I posted on my...
Feb 20, 2022
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Time and the weather - are they the same?
"il tempo - (1) Time (2) Weather (3) Half (as in soccer) (4) Part (as in a film or a book, etc.)" Collins Easy Learning Italian...
Feb 15, 2022
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Terrine de campagne
"Remember that it will taste better the next day" Jane Grigson A busy week is looming so it's possible there will not be many posts this...
Feb 14, 2022
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A website - travel, cooking and memories
"Since this is a blog mainly about food there were many memories made in and out of the kitchen." Valerie Harrison - More Than Burnt...
Feb 13, 2022
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Snippets
"a small and often interesting piece of news, information, or conversation" Cambridge dictionary Well I hope interesting. Although today...
Feb 12, 2022
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UNESCO Cities of Gastronomy
"The UNESCO Creative Cities Network is first and foremost a space for collaboration and experimentation to invent the city of tomorrow." ...
Feb 11, 2022
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Now which plum cake shall I make?
"Plums are rather the forgotten member of the stone fruit member. Not as sexy as peaches, as expensive as cherries, or as tartly exotic...
Feb 10, 2022
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Kitchen things with holes
"Dependable and versatile, inexpensive and no-nonsense, it’s possible that a fine mesh strainer is the ideal kitchen tool." Kendra...
Feb 8, 2022
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High lunch on Brunswick Street
"There is no denying rooftops are hot right now. Something about escaping the demands of everyday life high above the hustle and bustle...
Feb 7, 2022
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Make this - and whatever happened to smoked mackerel?
I'm on a bit of a Nigel Slater roll at the moment. Most of tonight's family dinner is going to be Nigel Slater, with a bit of Curtis...
Feb 7, 2022
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Kitchen satisfactions
“He who is not satisfied with a little is satisfied with nothing.” ― Epicurus Satisfaction: "the good feeling that you have when you have...
Feb 5, 2022
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Short and sweet (I hope)
I wasn't actually going to write a blog today. It's almost dinnertime and I went out to lunch so have not had a lot of time, but then I...
Feb 4, 2022
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Crème fraïche
"For me, crème fraïche is the number one top of the pops cook's ingredient in the cream family." Delia Smith The first time I...
Feb 3, 2022
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