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Dec 5, 2021
Rocky road and some detours
"The best thing about rocky road is that you can add anything you like! From white chocolate bits to glacé cherries, you can go down any...
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Dec 1, 2021
My pissaladière story
"just add spring sunshine and a glass of wine" Andrew McConnell Tonight my local book group is meeting to choose our books for next year....
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Nov 29, 2021
The dilemma of Christmas pudding
“It is a problem certainly, that Christmas plum pudding. There is here something that I do not understand at all.” Hercule Poirot in...
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Nov 26, 2021
Turkish sweets - a lucky dip
"Let's eat sweet, talk sweet" Turkish saying My lucky dip book this time is one of Claudia Roden's, and actually one of my favourite...
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Nov 16, 2021
Marylands - duck ones
"a cut of chicken including part of the spine and the whole leg, as used for chicken Maryland. [from Maryland, U.S.A.] Macquarie...
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Nov 15, 2021
Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
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Nov 11, 2021
Coronation chicken, Anglo-India, curry powder and back to Coronation chicken
"There is a vast difference between curry-powder-flavored dishes and Indian cuisine." Punita - Poppies and Persimmons This post has been...
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Nov 6, 2021
Baked/jacket potatoes
"there is somehow nothing more pleasing than getting a simple thing spot-on." Nigel Slater Apologies to November 5th for not...
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Nov 5, 2021
Satay sapi - a first recipe
"Inherent in the great tradition of satay is the tendency to tweak—to take a classic recipe and make it your own." James Oseland -...
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Oct 28, 2021
Sauce soubise
"I think of soubise as the cashmere jumper of sauces. Nothing can compete with its soft, cosseting qualities." Nigel Slater Maybe I...
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Oct 23, 2021
Gingernuts
"It is the kind of no-frills biscuit you might find in an office tin" Felicity Cloake This is a quickie as my time is running out having...
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Oct 19, 2021
Jerk chicken
"Jerk is freedom manifested in food.” Gariel Ferguson Having discovered a new 'family fave' as one member of my family said, I thought I...
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Oct 18, 2021
Robert Carrier triumphs again
“the first taste [that] may surprise.., but adventure your palate as your ancestors did. And remember the history of the world in this...
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Oct 16, 2021
Hot dipping
"The demand for dips in the European food industry is high. In 2019 research agency Euromonitor showed that sauces, dressings and...
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Oct 15, 2021
Flamiche - a first recipe
"my favourite savoury tart" Gabriel Gaté It could be mine too if I think about it. And I don't make it often enough - probably because...
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Oct 14, 2021
Spag bol and beyond
"playing with traditional flavours (rich braised meat and tomato)" Simon Tarlington of Doot Doot Doot My sources for this post are two,...
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Oct 9, 2021
Dinner brings memories of yesteryear
"food memories. They aren’t just based on the facts, or our need for survival, but are shaped by the context ― the company, the situation...
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Oct 3, 2021
Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
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Oct 1, 2021
Feasts on platters
"Wherever you are in the world, the minute you start putting great ingredients together you're guaranteed good eating." Jamie Oliver The...
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Sep 30, 2021
Chia pudding/pots - are they really delicious?
"Oh good lord .. this is not a pudding.. it IS rabbit droppings in a bowl of post nasal drip." - a blog commenter I have been chia seed...
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