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Flakes
"Flake: a small, thin piece of something, especially if it has come from a surface covered with a layer of something" Cambridge...
Jan 31, 2024
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Cruising the net on a sunny afternoon
"In this age of getting what you want and getting it now, the simple pleasure of browsing is often forgotten." Tom Hodgkinson "watching...
Jan 30, 2024
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Cuisine heureuse - two men and a first recipe
"Books are so much more than simply a collection of words. They are glimpses into an epoch and the author's soul." François de...
Jan 29, 2024
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Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
Jan 28, 2024
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Almond crumbs - an indecisive lucky dip
"Change is not indecision" Chris Ofili Well that's what I'm telling myself now. I have somehow managed to make myself very confused...
Jan 27, 2024
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I have cabbage, carrots and mushrooms. What should I make?
"Frugality, creativity and mindfulness - mindfulness - of perfectly imperfect produce" Tara Wrigley /OTK Shelf Love The heading is a...
Jan 26, 2024
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Overripe brie
"Let your eyes and nose be your guide. A pleasant aroma reveals hints of moist earth, fresh mushrooms and raw milk, which can be...
Jan 25, 2024
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After dinner temptations
"More research is needed, but if you are going to cut out snacks at any time of day, the late-night ones are probably the place to...
Jan 24, 2024
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Pi or pie? - maths in the food curriculum
"If maths were food, what food would it be? MajorLeagueTeacher I'm not being that clever with my title here - many, many people have...
Jan 22, 2024
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Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
Jan 21, 2024
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Versatile potato peels
“It combines three things consumers love: a little bit of fried starch with ooey gooey cheddar cheese and bacon.” Chicago Tribune I...
Jan 19, 2024
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Hidden secrets = magic
"Whoever wishes to keep a secret must hide the fact that he possesses one." Johann Wolfgang von Goethe Edouard Vuillard is rapidly...
Jan 18, 2024
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Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
Jan 17, 2024
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How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
Jan 16, 2024
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Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
Jan 15, 2024
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An American in Paris - David Lebovitz
"You can read about a French liqueur, or a cheese like Comté or Brie, but until you go to where it’s made, you can’t truly understand...
Jan 14, 2024
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Questions arising - a cookbook present
"Emma Freud: Because you aren’t surrounded by an Indian community in the UK, has your cooking become more anglicised? Chetna Makan:...
Jan 10, 2024
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Paella or 'rice and stuff'?
"Some say true paella Valenciana must be cooked outside over a fire made of orange branches, dished up with a boxwood spoon and eaten...
Jan 9, 2024
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Finding joy on a very wet day
"Some people walk in the rain. Others just get wet" Roger Miller This the view from the window behind my computer. Well more or less. ...
Jan 8, 2024
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Then, now, national dishes - Denmark
"Lacking the wild natural surroundings of their northern neighbours in which to climb and hike, the Danes have made eating their...
Jan 7, 2024
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