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May 6
Chicken butter cream - the real deal?
"Who invented the butter chicken? None of them did. It's like asking: Who discovered fire? Butter chicken was probably made at several...
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May 4
Spotted Dick
"as British as it gets" Jamie Oliver Again I am starting with Delia, because I came across this as I trawled through the third volume...
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May 2
Amuse-bouches
Amuse-bouches: "a bite-sized hors d’oeuvre sent out at the whim of the chef, to whet diners’ appetites (or “amuse the mouth”) for the...
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May 1
Omelette at the Savoy
"There is no reason why this dish should ever change. I can’t improve it" Tom Kerridge On the other hand Felicity Cloake says that it's...
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Apr 29
The delights and annoyances of a Persian lunch
“One of the joys of restaurants is that they’re a brilliant place for disclosure. If you’re going, ‘Sorry, what? You did what? To whom?’...
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Apr 27
Old fashioned magic - possets
"Posset is persistent. It’s patient. It seems archaic and impossible, but it’s also just a boozy custard which is very easy to...
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Apr 21
Pasta nada - last night's experiment
"A lot of delicious things in life aren't lookers." Felicity Cloake When I first saw those words - 'pasta nada' in an article in one of...
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Apr 19
Zabaglione, Sabayon, Delia ...
"a fragile whip of cream contained in a little glass, concealing within its innocent white froth a powerful alcoholic punch." Elizabeth...
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Apr 11
A lucky dip, a website, lamb and avgolemono
"Avgolemono is just so important to Greeks. But maybe it’s even more important to Greeks who’ve left Greece." Simon Glofit So it began...
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Apr 8
Variations - granola
"There is no real recipe for it, as it is made to the taste of the person preparing it." Family Spice Yes I know - this is not granola. ...
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Apr 7
Fermented herring to taco Fridays - Sweden
"The backbone of Nordic cuisine comes from dealing with challenges" Rachel Khoo Back to my foodie tour around the world with the third...
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Apr 4
Authenticity - a book and a soup
"When you give of yourself through a dish, you aren't just feeding somebody's physical hunger, but a deeper longing for home, for a safe...
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Mar 30
Cake for the lumberjacks or a queen?
"baking (and eating) cake can help whatever ails you" David Lebovitz On Monday we are having the Great Easter Egg Hunt - yes still. I...
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Mar 27
M'jadrah - the smell of onions
"the dish far surpasses the sum of its parts—who knew such humble elements could taste so dynamic?" Kate Williams/Serious Eats I am...
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Mar 24
Noodle burgers
"It's a food born in America that happens to combine two different cultures and makes them exist as one. The perfect symbol of America." ...
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Mar 23
Variations on a theme - Madhur Jaffrey's butter chicken
"Can someone please explain to me how in the world Madhur Jaffrey doesn't have an online recipe for Butter Chicken, the single most...
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Mar 20
Crudités extremes
"the main object of an hors-d'œuvre is to provide something beautifully fresh-looking which will at the same time arouse your appetite...
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Mar 18
An abject fridge raid failure
So Ok the selection of ingredients that needed using did not look that enticing - indeed when I looked closer the eggplant just had to go....
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Mar 17
Pierogi from Poland
"You can boil, sauté, or fry them, but skip the cutlery and pick them up. It's like holding an edible stress ball." Chason Gordon/Vice...
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Mar 15
"A gentle hum of happiness" Dessert
"a dessert must feel familiar, yet somehow improved." Yotam Ottolenghi Another day, another quote, this time from Yotam Ottolenghi - yes...
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