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Aug 6, 2022
Greens and bread
Ever since I got Ottolenghi's first Test Kitchen book - Shelf Love, I have been meaning to make this recipe. It's called Kale pesto...
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Aug 4, 2022
Carbonnade Flamande - have I got the right beer?
"It occupies that culinary space that makes it feel like it's both comfort food and a decadent treat." Diversivore I started this...
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Aug 1, 2022
Frugality - Delia versus delicious.
"we never knew how much we loved broccoli until we couldn't afford it." delicious. Yesterday was to be our family birthday party for our...
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Jul 28, 2022
A chicken and Brussels sprouts challenge
"Romans called these tender buttons bullata gemmifera (diamond-makers) because consumption was rumoured to enhance a diner's mental...
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Jul 24, 2022
Pomelo
"The gentle giants of the citrus world, pomelos have a fragrant sweetness balanced by a mild tartness—think grapefruit with less...
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Jul 9, 2022
Kohlrabi
"like Humpty Dumpty hiding in a hedge" Riverford I have never in my life tasted kohlrabi, so here are a couple of quotes to describe...
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Jun 28, 2022
Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
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Jun 27, 2022
Jane Grigson and the apple of paradise
“She thought food was the key to unlocking life,” Sophie Grigson This is one of my First Recipe posts - the book in question being Jane...
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Jun 25, 2022
Too easy? Can it possibly be good?
Via his two boys my son gave me a copy of one of The Big Issue magazines, which I confess I never buy. Anyway I flicked through it and...
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Jun 15, 2022
Orange peel
"Orange peel has a thousand uses, from marmalade and tea to scented firelighters and DIY kitchen spray" Tom Hunt David has been...
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Jun 9, 2022
Carrots and parsnips - but grated
"A latticework of grated carrots and parsnips." Nigel Slater I was rather taken by Nigel Slater's words about a latticework of grated...
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Jun 4, 2022
Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
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Jun 3, 2022
Cream - a guilty necessity
"Cream is milk's soul: the sweet, luscious top-of-the-bottle treat." Nikki Duffy/River Cottage Years ago now I made yet another cookbook...
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May 20, 2022
It's one of those days and I have a ricotta problem
"Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed...
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May 17, 2022
Chicken, mushrooms, wine ...?
classic, modern or made up? This was going to be a 'kill three subjects with one post' ramble, but I have now decided to dwindle the...
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May 3, 2022
Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
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May 1, 2022
Worcestershire sauce
"Worcestershire sauce, it seems, is out — the craze for umami has come and gone, and entirely passed Worcestershire sauce by." Sam Worley...
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Apr 29, 2022
Carrot cake
"I don’t care what the problem is, carrot cake is the solution." Into the Cookie Jar Started on this a couple of days ago - the day of an...
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Apr 25, 2022
Grains in a salad - ancient or new?
"The vast array of grains marketed as ancient—from quinoa to millet to spelt—are, yes, old. Maybe 3,000 years. Maybe 8,000. Who knows?...
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Apr 21, 2022
Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
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