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Oct 26, 2020
A quickie - pickled cumquats
A quickie because I have been busy with other things - first a bit of weeding, and then a test drive in a new car whilst my current one...
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Oct 24, 2020
Pollo alla Romana con peperoni
"sun-soaked, fullsome and a bit much if you are not in the mood. But if you are, it is gorgeous, the stewed tomatoes and peppers like a...
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Oct 22, 2020
Bakewell tart and pudding
Who says English food is boring and rubbish? That's not a quote, that's just me. For the weekend cooking class we were going to make...
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Oct 19, 2020
Something simple
Like many of you I'm sure, I've been browsing through my old photographs and getting a bit maudlin about times past and none to look...
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Oct 16, 2020
Bolognaise in a sandwich?
Well a toasted sandwich anyway, which makes more sense. If you can do baked beans then why not bolognaise? A good way of using up those...
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Oct 15, 2020
A desperate creation - vinegar pie
"a pie that you made when you had nothing left to make it with," Joanne Raetz Stuttgen Before I even start on the weirdness of this dish...
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Oct 14, 2020
First recipe - les sauces and Madeira
"Anyone who can produce even the few easy sauces described in this chapter and serve them with well-cooked grills or roasts, poached or...
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Oct 10, 2020
Tortilla things
"My mom cooked the same food every day - tortillas, beans and meat. If it was enchiladas, it was - tortillas, beans and meat. If it was...
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Oct 5, 2020
Variations on a theme
"Boneless pieces of Tandoori chicken cooked with tomato, spices and finished with a cashew nut cream sauce." Haveli Heritage I got it...
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Oct 4, 2020
Nursery food
"According to the great, Michelin-feted chef Pierre Koffmann, oeufs à la neige, as this dish is also known across the Channel, are “a...
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Oct 1, 2020
A plate of meaty things
With the weather warming and having been cut off from family and friends I am yearning for a biggish informal party some time soon. Well...
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Sep 28, 2020
Competing with Robert Carrier
"Culture stems from the stomach as well as the brain." Robert Carrier I'm still doing my weekly cooking classes with the grandchildren,...
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Sep 23, 2020
Shredded meat and fish things
"just add toast and maybe a blob of fruity chutney. And here's the thing: with well-sourced ingredients, the pâté you make yourself (even...
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Sep 13, 2020
A non Jewish version of a non Jewish, Jewish sandwich
"It’s an unbelievable combination of flavours and textures. And it is, without question, one of the BEST sandwiches in the world!" Nagi...
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Sep 12, 2020
Homemade with grandchildren
Thursday was my cooking lesson day and I decided we would do tray bakes. Easy - delicious and a chance to experiment. Above are the...
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Sep 7, 2020
A failure
A couple of nights ago I made ham and pea soup - because David had bought me that lovely damper bread from Woollies. I really wanted to...
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Sep 1, 2020
Primavera
“She turned to the sunlight And shook her yellow head, And whispered to her neighbour: 'Winter is dead.'" A.A. Milne, When We Were Very...
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Aug 31, 2020
Le savoir vivre de Nice
"this sunny , spirited table in the Alpes Maritimes, where we are no longer quite in Provence and not yet in Piedmont or Lombardy, the...
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Aug 29, 2020
A lost recipe
It's a David's special meal day and he, in a 'moment in time' mode, remembered a meal we had in France many, many years ago which was a...
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Aug 26, 2020
First recipe - apple fritters
The splendour of a perfect fritter lies in a crisp outer layer – nicely tanned, brittle and light, not too thin and definitely not too...
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