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Sep 30, 2021
Chia pudding/pots - are they really delicious?
"Oh good lord .. this is not a pudding.. it IS rabbit droppings in a bowl of post nasal drip." - a blog commenter I have been chia seed...
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Sep 28, 2021
Gruyère doesn't just come from Gruyères
"A palate of vast complexity, Gruyere enjoys ever evolving nuances. Opening with full-bodied, fruity tones, the flavours slowly journey...
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Sep 25, 2021
Eating gin and tonic
"Please note: sipping a gin and tonic while making this dish is a must." Matt Wilkinson The dish he is referring to is this - G&T...
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Sep 20, 2021
Odds and sods
"An assortment of small, miscellaneous items, especially those that are not especially important or valuable." It's a miserable day...
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Sep 18, 2021
Peppers from Piedmont - or Elizabeth David?
"This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good." Delia Smith These are the...
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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...
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Sep 1, 2021
Sorrel - a lucky dip
"this vibrant leaf with an inbuilt wow factor" Yotam Ottolenghi It's possible I have written about sorrel before, but my browsing of my...
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Aug 26, 2021
Preserved lemons - a first recipe
"Pluck one from the jar, rinse it off, and add it to everything that calls for lemon – and everything that doesn't," Clara Ines...
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Aug 25, 2021
Cherry tomatoes and pasta - so many ways
"While the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks...
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Aug 23, 2021
Leftover discoveries and rediscoveries
"You can take the surplus and the borderline and cook them back to sparkling originality, roasting and simmering, frying and blending...
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Aug 14, 2021
Nutella
" a polite transgression" Roberta Sassatelli You know I'm not sure I have ever tasted Nutella, although I probably have. Maybe as a...
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Aug 13, 2021
From Holland to Turkey
It's David challenge Friday. And oh dear I have just noticed that it's Friday the 13th, so I hope nothing goes wrong this time. He...
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Aug 7, 2021
A foraged quiche for dinner
"If you are even mildly keen on the idea of eating local, seasonal ingredients, and not averse to a little foraging, then nettles are a...
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Aug 4, 2021
Star anise
"illicium verum - true allurement" Well as to my translation above - a - more poetic translation might be 'truly alluring' - I'm not sure...
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Jul 26, 2021
Cans of discoveries - even some worms
"the cook's comfort blanket" Joanna Blythman - The Guardian I started out thinking that I might not have enough for a whole post, but,...
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Jul 23, 2021
Smoked chicken and Dutch food - a David challenge
It's Friday, it's still a bit dull, though I did manage to get in a walk today, and I'm just a bit bored, so I told David he could have a...
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Jul 19, 2021
Poires Belle Hélène and other chocolate and pear partnerships
"Pears go well with chocolate, they dance together on the taste buds like Fred and Ginger" Larder Love We have reverted to the Zoom...
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Jul 16, 2021
Roses and sesame seeds
It's a very dull day, I'm fasting and I woke up feeling particularly tired today. I never feel good in the morning - I'm a night owl not...
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Jul 15, 2021
5 years old today - inside my fridge again
"Time is a sort of river of passing events, and strong is its current; no sooner is a thing brought to sight than it is swept by and...
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Jul 12, 2021
"Pasta: a small word for a universe of shapes"
"What’s so extraordinary about using food to understand a place and therefore a country and therefore the world and therefore humanity...
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