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Oct 30, 2022
Don't throw that spent corn cob away
"Spent corn cobs harbour masses of flavour that is a shame to waste." Tom Hunt Because - would you believe? - you can make this gorgeous...
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Oct 29, 2022
Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
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Oct 28, 2022
An oldie but a goodie - Pollo alla Romana con peperoni
"a time to interrupt all ordinary activities and get some rest." Toni Brancatisano Following on yesterday's analysis of what you can...
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Oct 27, 2022
Biscoff for a rainy day
"it is as if the deep flavour of the coffee and unique taste and crunchiness of the Lotus Biscoff biscuit were made for each other." ...
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Oct 26, 2022
Cooking - the only thing unique to us
"Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook."...
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Oct 25, 2022
Corn fritters - one of those everyday things
"the caramelisation that occurs when sweetcorn comes into contact with a hot pan is a magic not easily sacrificed." Felicity Cloake "I...
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Oct 24, 2022
How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
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Oct 22, 2022
Is it possible to keep it simple - and cheap?
"Simple is easy to get wrong" Neil Perry It seems that Catalonia is the flavour of this week, because here I am about to talk about a...
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Oct 21, 2022
Boredom, ennui, la noia, langeweile?
“What is boredom? It is when there is simultaneously too much and not enough.” Jean-Paul Sartre On the Home page of this blog I proudly...
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Oct 20, 2022
The sugar dilemma
"Australians consume the equivalent of 960 Olympic-sized swimming pools of sugary drinks every year, giving the country one of the...
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Oct 19, 2022
Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
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Oct 18, 2022
Buy this book - now
"good things come to the table, where good things are food things and food things must absolutely be good." Noor Murad/OTK I know. I've...
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Oct 17, 2022
A man well ahead of his time
what to do with watermelon and pomegranates Still life with a watermelon and pomegranates is the title of this painting by Paul Cézanne. ...
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Oct 16, 2022
What was it all about?
Was it about the wine, the view, the company or the food, maybe even the cookbooks? We had a really good day yesterday, theoretically a...
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Oct 14, 2022
Still life
"simple, wholesome food standing on a sill or held in air by the hand of a geometer and poet adept at ordering a world of marvels: did he...
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Oct 13, 2022
Serve with?
I said I would, and tonight is the night that I am going to cook Ottolenghi's Double lemon chicken with cheat's preserved lemon. It's...
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Oct 12, 2022
Why do we celebrate birthdays?
"There was a star danced, and under that was I born." William Shakespeare Birthdays are a time to celebrate, to party. Right? And here...
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Oct 11, 2022
A great big bunch of fennel leaves
My gardening friend gave me a fennel bulb which I shall use in some delicious way yet to be decided. But it came with this great big...
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Oct 9, 2022
Should we acknowledge french onion soup in a packet as an ingredient?
"That beefy, caramelized onion flavor is actually really hard to achieve on your own at home. Improbably, the product is vegan, made...
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Oct 7, 2022
The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
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