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Sep 24, 2021
Arancini - Sicilian leftovers
"anything you can enjoy in risotto, you can make into risotto balls." Chef Paul (Paul Shufelt) - Edmonton Times We tend to think of...
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Sep 23, 2021
"Perfect until you make it better"
I wrote that quote down recently as a potential subject for this blog. However, when I decided to do it today - inspired by something...
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Sep 18, 2021
Peppers from Piedmont - or Elizabeth David?
"This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good." Delia Smith These are the...
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Sep 16, 2021
I failed - lucky dip
"failure is funny, and makes for great story-telling" Claire Lower - Lifehacker The above is what I was aiming for last night for dinner....
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Sep 12, 2021
Crossing the bridge noodles
"The dish relies on great chicken stock - so much so that restaurants guard their recipes like crown jewels." Tony Tan I'm back to first...
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Sep 11, 2021
Breakfast salads
"Basically it’s your fry-up PLUS the ingredients of a nutrient-packed green smoothie, all on one plate." Lucy Feagins - The Design Files...
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Sep 8, 2021
Knickerbocker glories and banana splits
Summer is on its way so I think it's alright to talk about ice-cream. On the left is a photograph from one of those old delicious....
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Sep 5, 2021
Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
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Sep 4, 2021
Steak sandwiches
"An item which, at its best, seems to exist in the sublime but which, far too often, falls apart under pressure." Tony Naylor - The...
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Aug 25, 2021
Cherry tomatoes and pasta - so many ways
"While the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks...
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Aug 24, 2021
Duck confit - easy but expensive
"there are few things I have ever eaten that more effectively illustrate the point of the whole damn business that is home cooking." ...
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Aug 19, 2021
Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
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Aug 16, 2021
Marshmallows
"It isn’t just the sugary sweet taste that people cling to, it’s the sentimentality that comes with it." Helena Nichols - Adventures in...
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Aug 13, 2021
From Holland to Turkey
It's David challenge Friday. And oh dear I have just noticed that it's Friday the 13th, so I hope nothing goes wrong this time. He...
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Aug 9, 2021
Cajun 'popcorn' - a first recipe
"Cajuns like to eat and they like to cook. It’s that simple. And like all good French people, they like to talk about food, too." Andrew...
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Aug 7, 2021
A foraged quiche for dinner
"If you are even mildly keen on the idea of eating local, seasonal ingredients, and not averse to a little foraging, then nettles are a...
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Aug 5, 2021
Parmigiana - an Australian love story
"don’t get too hung up on tradition here. The parma has undergone so much bastardisation it’s realistically an Australian dish rather...
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Jul 30, 2021
Galettes
"They’re messy. They’re forgiving. They’re the pastry form we need in 2020." New York Times Well I think this is dinner tonight - or...
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Jul 29, 2021
Your onion bhaji is really a pakora
and it was invented in Britain "This dish does not really exist in Indian cuisine in the Indian sub-continent, but it has shot to fame,...
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Jul 21, 2021
Chip butties - the north/south divide
"Hard liquor and soft drugs aside, the chip butty is the most reliable way we human beings have to mentally shut out this harsh world...
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