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Jan 31
Flakes
"Flake: a small, thin piece of something, especially if it has come from a surface covered with a layer of something" Cambridge...
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Jan 30
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...
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Jan 29
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...
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Jan 28
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...
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Jan 27
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...
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Jan 26
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...
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Jan 25
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...
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Jan 24
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...
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Jan 22
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...
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Jan 21
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...
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Jan 19
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...
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Jan 18
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...
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Jan 17
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...
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Jan 16
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,...
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Jan 15
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...
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Jan 14
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...
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Jan 10
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:...
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Jan 9
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...
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Jan 8
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. ...
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Jan 7
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...
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