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Nov 28, 2020
Broad beans
"the legume with the most soul." Rick Peters - The Guardian We had broad beans at home every now and then when I was a kid. Indeed we...
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Nov 26, 2020
Lilydale free range chicken and some rambling
We are having roast chicken for dinner tonight. I fancied having roast chicken and I happened to see Lilydale Free Range Organic chicken...
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Nov 22, 2020
Five spice powder
"its presence in foods becomes positively haunting, and it elevates fatty, meaty dishes to mysterious heights. It warms and cools the...
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Nov 16, 2020
Spinach and cheese
You're probably getting a bit fed up with 'simple' and food combinations, so I will make this one the last for a while. But I wanted to...
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Nov 15, 2020
Messing with simplicity
"The simple approach is the best way to honour your ingredients. It's also the best way to lessen the pressure on yourself and, I think,...
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Nov 11, 2020
Chocolate with Heston
I had the luxury last night of being able to watch a few television cooking programs, as David was out in the street with his wine club...
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Nov 7, 2020
The oats challenge
It's David's special meal day and the challenge was oats. Quietly I was pleased about this. I rather like oats - though never in...
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Nov 6, 2020
Toffee apples and bonfire night
"the most divisive item of all, the toffee apple. Some may see them as a morally offensive and difficult-to-eat collision of antipathetic...
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Oct 31, 2020
Tabasco - and Louisiana is drowning
"Tabasco sauce is to bachelor cooking what forgiveness is to sin." P. J. O'Rourke Yesterday, having received the weekly newsletter from...
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Oct 30, 2020
Tomato sauce - the possibilities are endless
"knocking one's socks off isn't the point of a simple tomato sauce, but it ought to be good enough to need no further adornment." ...
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Oct 29, 2020
Back of the cupboard - Tahini
"Behind ever great Palestinian dish lies a swirl of tahini. Maybe not every single dish and maybe more or less than a swirl, but, still,...
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Oct 26, 2020
A quickie - pickled cumquats
A quickie because I have been busy with other things - first a bit of weeding, and then a test drive in a new car whilst my current one...
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Oct 21, 2020
Olive oil - tasting leads to poaching
"Poaching in olive oil adds some of its flavor to whatever you're cooking, and makes it more tender and luscious than water ever could....
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Oct 8, 2020
Hemp is not marijuana and you can do almost anything with it
"Hemp will be the future of all mankind, or there won't be a future." Jack Herer On the first page of Aldi's new catalogue there is this...
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Oct 6, 2020
Pear shaped
"A good ripe pear, so ambrosial in the mouth - juicy yet curiously granular, with its complex floral flavours - is a thing of beauty. So...
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Oct 3, 2020
Is it time for the camel business?
"Australia has the largest population of feral camels and the only herd of dromedary (one-humped) camels exhibiting wild behaviour in the...
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Sep 29, 2020
Fresh herbs
"Herbs bypass our thinking, analytical minds and go straight to our hungry souls." Nicki Duffy Not to be unkind but when I was making...
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Sep 26, 2020
Tarragon
"It would be a terrible shame to leave tarragon to hushed dining rooms and three-star chefs. With its aniseedy, liquoricey punch, its...
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Sep 20, 2020
Huss - what's that? A lucky dip
"Although huss is nutritious, low in fat and easy to digest, it is not very highly prized." The Silver Spoon It's a fish. Moreover it...
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Sep 15, 2020
Lucky dip - unadventurous me
Sometimes, it’s worth following a recipe, even if you don’t have to." Cooking all of Real Fast Food I'm feeling lazy and I haven't done...
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