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Sep 11
"A warm pumpkin scone for a winter's afternoon"
"Sono una merenda scalda cuore" (a heart-warming snack) Profumi e Colori I'm going simple today because time is running out, but I am...
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Sep 9
A new pastry trick
"This is a revelation and one for which I will be forever grateful!" Creative Cooking in the Time of the Corona This is a lucky dip post...
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Sep 7
Choices - leftover soup
"Such a dish is always, in my experience, made more scrumptious by the knowledge of its unpromising beginnings." Hugh...
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Sep 3
Simple essentials - Nigel's first recipes
"Small details that make a big difference" Nigel Slater It's first recipe time and working my way through my bookshelves I have come to...
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Aug 29
Blending cultures/culture wars in New York
"Chopped cheese isn't a Philly cheesesteak nor is it similar. This is New York, not Philly, bro!" Romel Bruno/Serious Eats This is a...
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Aug 27
Different noodles, different dish
"What matters is balance" - Nigel Slater I began with a dish - Curry mee from Madhur Jaffrey's Far Eastern Cookery - quickly became...
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Aug 22
A Google doodle - rendang
I now know that this is a Google doodle , and you can browse their collection of doodles at that link. Loved their little humorous digs...
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Aug 14
What I have learnt from making quiche
"This is the sort of cooking you always promise yourself you will do more of, because it turns making supper into a recreation rather...
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Aug 11
Who was Betty and was she brown?
Or was she a blondie? Or even a teapot? Sometimes I worry that my brain is not connecting all its bits and pieces properly and today's...
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Aug 10
Not quite Pasta alla Norma
"Eggplant is slowly fried until burnished and rich with olive oil, then served with pasta in a garlicky tomato sauce and garnished with...
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Aug 5
The joy of meatballs
"I don’t have the evidence to back this up, but I am convinced that meatballs are the greatest food on the planet." Stuart Heritage/The...
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Aug 3
Egg and chips for tea
"Two perfectly fried eggs and a huge side of chips cooked by someone who loves you. It’s the ultimate comfort food: crispy fried potatoes...
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Aug 2
Why don't I cook pancakes more often?
"Its surface is the softest canary yellow evenly dimpled with pale gold. Its edges are as frilly as old French lace. It is so delicate...
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Jul 24
Self-doubt and a recipe
"So much of the very best food is like this, which is to say a huge bloody mess. It lies on the plate or in the bowl, looking like...
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Jul 22
Peanuts
"Peanuts: something so small it is not worth considering, especially an amount of money" Cambridge dictionary "an insignificant or tiny...
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Jul 21
Rambling around osso buco
“the meat soft as the leg of an angel who has lived a purely airborne existence.” Billy Collins This post is all down to a first recipe...
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Jul 18
Spaghetti pie, cake, slice ...
"simple, luxurious, yet slightly trashy" Jamie Oliver I didn't get to finish this post yesterday because I spent too much time in the...
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Jul 14
Napoleon cake - layers of meaning
"as each family makes it their own way, you’d be pressed to find two recipes that agree on what makes a perfect one." Deb...
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Jul 12
Elizabeth vs Nigel - pastry, onions, cheese
"my favourite savoury tart. It made it's first appearance in Appetite and I make it to this day." Nigel Slater A few weeks ago now, in...
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Jul 1
Iceland - what really is a national dish?
"we're talking about a cuisine deeply influenced by isolation and the harsh climates of the North." Campervan Reykjavik I'm continuing...
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