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Mar 30
Cake for the lumberjacks or a queen?
"baking (and eating) cake can help whatever ails you" David Lebovitz On Monday we are having the Great Easter Egg Hunt - yes still. I...
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Mar 29
Is this a listicle?
"You can write a listicle about any subject which can be divided into bullet points. That’s… pretty much everything." Corinna...
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Mar 28
Odd couple? - Smoked trout and carrots
This is one of those musings on what to do with what I've got in the fridge - and this time it's not a really obvious pairing - smoked...
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Mar 27
M'jadrah - the smell of onions
"the dish far surpasses the sum of its parts—who knew such humble elements could taste so dynamic?" Kate Williams/Serious Eats I am...
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Mar 25
The laughing cow has the last laugh
"The peeling of a Dairylea triangle and its taste transport me back to my childhood à la recherche du triangle perdu." Simon Majumdar...
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Mar 24
Noodle burgers
"It's a food born in America that happens to combine two different cultures and makes them exist as one. The perfect symbol of America." ...
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Mar 23
Variations on a theme - Madhur Jaffrey's butter chicken
"Can someone please explain to me how in the world Madhur Jaffrey doesn't have an online recipe for Butter Chicken, the single most...
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Mar 22
An earnest blogger
"So this is it. I have to cook every dish in the book as written by Jane – even if it contains something I don’t like, e.g. whiskey and...
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Mar 21
Tajín - a quickie
"So why should you use Tajin? Simply put, it just makes so many things taste better." Nancy Lopez-McHugh/The Spruce Eats I'm not a huge...
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Mar 20
Crudités extremes
"the main object of an hors-d'œuvre is to provide something beautifully fresh-looking which will at the same time arouse your appetite...
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Mar 19
The perils of lunch in the city
“There will always be ladies who lunch. Always. And apparently they live a long time.” Elaine Stritch A few weeks ago I decided I had...
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Mar 18
An abject fridge raid failure
So Ok the selection of ingredients that needed using did not look that enticing - indeed when I looked closer the eggplant just had to go....
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Mar 17
Pierogi from Poland
"You can boil, sauté, or fry them, but skip the cutlery and pick them up. It's like holding an edible stress ball." Chason Gordon/Vice...
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Mar 16
A is for Alexanders, Z is for Zander - A-Z
"Every culinary endeavour begins with ingredients." Hugh Fearnley-Whittingstall What a slightly creepy conjunction of names - Alexanders...
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Mar 15
"A gentle hum of happiness" Dessert
"a dessert must feel familiar, yet somehow improved." Yotam Ottolenghi Another day, another quote, this time from Yotam Ottolenghi - yes...
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Mar 14
"Add as many herbs as you like"
"Surely he didn’t mean a whole bunch of rosemary?" Rachel Roddy This post has turned out to be a mix of a couple of ideas that I had...
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Mar 13
The food curriculum - history
"Since Eve ate apples, much depends on dinner.” Lord Byron (1788-1824) History is a vast subject. Every other subject, every tiny...
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Mar 12
Keeping clean whilst eating
"The centuries-old history of the napkin has unfurled from a basic tool to an ornamental accessory." This is Mold Yesterday was a book...
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Mar 10
So ordinary
This is a dish found in the last Coles Magazine. It's called One-pan prosciutto chicken with tomatoes and honestly there is nothing...
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Mar 9
I made some Priddy Oggies
"Their success depends on a certain skill, just enough to be both a challenge and a pleasure." Jane Grigson Last week was a 'guru' week...
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