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Dec 7, 2021
Jane Grigson's Chocolate pie - a lucky dip
"Chocolate pie chocolate pie! This is the best thing he’s made so far hands down. Dark chocolate, cream, booze, icing sugar, sugar,...
6 views0 comments
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Dec 5, 2021
Rocky road and some detours
"The best thing about rocky road is that you can add anything you like! From white chocolate bits to glacé cherries, you can go down any...
6 views0 comments
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Dec 3, 2021
Don't mess with Christmas dinner
"not in our family anyway" Above are two shots from our recent Christmas dinner with the family before half of the family left for Spain...
10 views0 comments
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Nov 29, 2021
The dilemma of Christmas pudding
“It is a problem certainly, that Christmas plum pudding. There is here something that I do not understand at all.” Hercule Poirot in...
12 views0 comments
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Nov 28, 2021
Hors d'oeuvre variés - a first recipe
"The real purpose of the hors d'œuvre cours is to stimulate the appetite, not to drown it." Robert Carrier The picture at left is from...
7 views0 comments
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Nov 26, 2021
Turkish sweets - a lucky dip
"Let's eat sweet, talk sweet" Turkish saying My lucky dip book this time is one of Claudia Roden's, and actually one of my favourite...
11 views0 comments
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Nov 23, 2021
Braided bread
"Braiding bread dough is fun and easy to do. If you can braid hair, you can braid bread. If you can't braid hair, then braiding bread is...
4 views0 comments
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Nov 14, 2021
Panko
"Invented by soldiers and cooked only with electrical currents, panko could be the most interesting baked good since sliced bread."...
5 views0 comments
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Nov 3, 2021
Feral pigs - not really wild boar
"Homeowners want them off their street. Animal rights activists want them relocated in a humane way. Hunters prefer the status quo, while...
16 views0 comments
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Oct 19, 2021
Jerk chicken
"Jerk is freedom manifested in food.” Gariel Ferguson Having discovered a new 'family fave' as one member of my family said, I thought I...
7 views0 comments
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Oct 13, 2021
What happened to afternoon tea?
"The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be...
21 views0 comments
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Oct 6, 2021
First recipe - sesame prawn toasts
"This has to be one of the worst represented dishes on the Chinese takeaway menu. Too often you open your container to reveal...
33 views0 comments
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Oct 3, 2021
Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
15 views0 comments
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Sep 10, 2021
Nduja
"you can—and probably should—be incorporating this stuff into almost everything you cook." Elazar Sontag - Serious Eats Not in this...
8 views0 comments
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Sep 5, 2021
Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
14 views0 comments
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Aug 16, 2021
Marshmallows
"It isn’t just the sugary sweet taste that people cling to, it’s the sentimentality that comes with it." Helena Nichols - Adventures in...
8 views0 comments
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Aug 9, 2021
Cajun 'popcorn' - a first recipe
"Cajuns like to eat and they like to cook. It’s that simple. And like all good French people, they like to talk about food, too." Andrew...
5 views0 comments
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Aug 5, 2021
Parmigiana - an Australian love story
"don’t get too hung up on tradition here. The parma has undergone so much bastardisation it’s realistically an Australian dish rather...
15 views0 comments
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Aug 3, 2021
Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
7 views0 comments
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Aug 1, 2021
The shape of a week- a lucky dip
"To know what to expect, every single day, is priceless: it keeps you sound and sensible; it gives purpose and focus." Yotam Ottolenghi...
7 views0 comments