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Jan 30, 2021
Portuguese custard tarts - evolution
"The Portuguese pastel de nata are so wonderful that it is almost pointless trying to replicate, let alone better them." Jeremy Lee -...
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Jan 29, 2021
Rain→lemon and garlic→pasta al limone
"A tantalizing testament to the sentiment “less is more,” pasta al limone isn’t outstanding despite its simplicity — it is sensational...
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Jan 25, 2021
Waffles
"a culinary gilded lily that is impossible to resist." Felicity Cloake "If you love someone, you make them pancakes. If you really love...
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Jan 15, 2021
Inventing dinner - a journey
I think I'm aiming to cook something that will look a little like this for dinner tonight, but then again maybe not. There are...
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Jan 13, 2021
Palamitha plaki, kakavia or psarasoupa?
"It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron." The Essential...
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Jan 11, 2021
It's hot - what to cook? A first recipe
"How one learns to dread the season for salads in England." Elizabeth David I personally dread the season for salads, meaning summer,...
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Jan 7, 2021
Cumberland sauce and gravy
"The best of all sauces for cold meat." Elizabeth David Now why am I writing this? Well I am working my way through my Christmas...
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Jan 6, 2021
Chop suey and Immigrant food
This is the inspiration for today's post. It's a painting called Chop Suey by the American artist Edward Hopper, recently sold for...
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Jan 2, 2021
Stuffing - what the turkey is really all about
"the way it manages to sponge up the heart and soul of the bird. Time to give stuffing a second thought." Nigel Slater In my family for...
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Dec 31, 2020
Pigs in blankets or pig in a blanket - not the same
Still on Christmas - sorry still a couple more things to say about Christmas. Maybe it's not having cooked the Christmas turkey for the...
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Dec 28, 2020
Saying goodbye to leftover turkey
"All that leftover turkey traditionally calls for curry" Felicity Cloake Now when did that tradition begin, if indeed it is a tradition?...
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Dec 26, 2020
Cranberry sauce
"I got the idea that the 'toffs' had cranberry sauce and the 'proles' had bread sauce. After all where on earth would poor Lancastrians...
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Dec 22, 2020
Bread sauce
"everyone loves bread, even in a conceptually questionable form such as a goo." Ruby Lott-Lavigna - Vice I seem to have started a mini...
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Dec 18, 2020
Cacio e pepe - doing your own thing
"beautiful in its three-ingredient simplicity, cheap and quick to put together – but very easy to get wrong." Felicity Cloake - The...
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Dec 17, 2020
Doro wat - lucky dip part 2
"patiently tending pots over the fire, coaxing flavour out of stone soup." Niki Kopcke - The Guardian This is the dish that I turned to...
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Dec 8, 2020
Lucky dip - old English red cabbage
"The longer it stews, the more nutty and succulent it becomes, without losing its character: in fact it seems to taste better with...
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Dec 6, 2020
Memory + imagination = dinner
“It needs to have whatever it was that you were reaching for as a kid: This is my after school memory, or this is the thing we always...
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Dec 2, 2020
Another plum solution - Chinese plum sauce
"the mahogany, aniseed-scented stuff you smear over soft pancakes just before you wrap your shredded duck and matchsticks of ice-cold...
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Nov 29, 2020
Indecision and macaroni cheese
"simplicity is the key to macaroni cheese ... nothing should leap out at you except a clumsy, gooey richness" Tom Norrington-Davies...
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Nov 27, 2020
Antipasti - a first recipe from Elizabeth David
"Among Italian antipasti (hors d'œuvre) are to be found some of the most successful culinary achievements in European cooking. Most...
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