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The problems with first recipes
"Do not be too moral. You may cheat yourself out of much life so. Aim above morality. Be not simply good; be good for something." Henry...
Apr 15
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2 comments


Classic Thai - a first recipe
"I would definitely classify this as one of the world's greatest soups. I have enjoyed it for some twenty years and have never had quite...
Apr 2
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2 comments


Asparagus in Hong Kong
"I can get quite excited in Hong Kong when I am served a dish of crisp asparagus that is tinged with sesame oil." Madhur Jaffrey And...
Mar 7
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1 comment


Nigel's essential marinades
"little kitchen lifesavers" Nigel Slater This is the last of my Nigel's A Cook's Book Essentials - a group of first recipes, and these...
Nov 16, 2024
10 views
1 comment


Party time in the wilds of Nillumbik
Nillumbik is our local council area. It calls itself 'The Green Wedge Shire' - because over 90% of it's 431.94 square kilometres of land...
Oct 21, 2024
12 views
2 comments


A green sauce for almost everything
"There are no green sauce rules — only what tastes good to you." Margaret Eby/Food and Wine Today I'm back to Nigel Slater's batch of...
Oct 10, 2024
7 views
0 comments


Cool as a cucumber
"Pert as a pear-monger I'd be, If Molly were but kind; Cool as a cucumber could see The rest of womankind" John Gay 1732 I was going to...
Sep 26, 2024
6 views
1 comment


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...
Sep 3, 2024
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1 comment


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...
Aug 10, 2024
11 views
0 comments


My kitchen bit by bit - 2
"Anything can be a lodestar in a person's life, I suppose, and for some fortunates like me, the kitchen serves well." MFK Fisher Which...
Jul 23, 2024
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0 comments


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...
Jul 21, 2024
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1 comment


Stephanie's idea of 'simple'
"A lot is said about simplicity in modern, Fench-influenced cookery. I find it very difficult to find a suitable definition of a simple...
Jun 28, 2024
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0 comments


The first 46 pages before ...
"The introduction is the first and best chance to win the attention of people who otherwise would not care." Martin Lloyd-Jones Inspired...
Jun 7, 2024
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First recipe impact - is it why we buy?
"without naming names, I find that many miss out on the opportunity to sell the casual reader by making your first recipe absolutely...
May 7, 2024
8 views
0 comments


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. ...
Apr 8, 2024
11 views
1 comment


A is for Alexanders, Z is for Zander - A-Z
"Every culinary endeavour begins with ingredients." Hugh Fearnley-Whittingstall What a slightly creepy conjunction of names - Alexanders...
Mar 16, 2024
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1 comment


Almost 50 years post Cuisine Minceur
"This was far and away the most influential cookery book of the latter half of the last century. It affected almost everything we eat...
Feb 17, 2024
16 views
1 comment


Cuisine heureuse - two men and a first recipe
"Books are so much more than simply a collection of words. They are glimpses into an epoch and the author's soul." François de...
Jan 29, 2024
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0 comments


Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
Jan 17, 2024
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0 comments


A postscript on first recipes
As a self-taught cook, I learned through cookbooks and love them dearly. There's an evolution to learning to cook this way and choosing...
Oct 18, 2023
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0 comments