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"Potatoes cooked in olive oil or butter"
"Because they absorb a good deal of whatever fat they are cooked in, it follows that the fat should always be the best possible." ...
Oct 19, 2024
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0 comments


Cooked cucumber - why?
"There is little point in taking the trouble to grow our own vegetables unless we can find an adequate technique to get to the heart of...
Oct 18, 2024
7 views
1 comment


Nigel's asparagus
"Asparagus is still a huge treat. ... No good will come from matching asparagus with anything that might overshadow its gentle nature....
Oct 15, 2024
4 views
1 comment


Robert Carrier, chicken and grapes
"The grapes will soften, relax and caramelise into the winey sauce at the bottom of the pan. The sweetness compliments the chicken, and...
Oct 7, 2024
9 views
1 comment


Peels - a series perhaps.
I'm not at all sure why I thought about peels. Maybe it's the last batch of marmalade that I have just finished. Well I hope it's the...
Sep 29, 2024
9 views
1 comment


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


A Turkish? salad - collected or created?
"a thrilling mix of flavours, textures and colours that is almost too glorious to look at." Claudia Roden Geography is what has guided...
Sep 22, 2024
6 views
1 comment


More mayo - this time with pineapple
"a pineapple sandwich is one of those foods that it seems only Southerners love and appreciate." Southern Living This one began with a...
Sep 17, 2024
9 views
1 comment


What is it with kewpie mayonnaise?
"umami incarnate" Ian Knauer/Grub Street This post actually and somewhat indirectly comes from one of Nigel Slater's first recipes -...
Sep 16, 2024
8 views
1 comment


Burnt lemons
"The juice will enhance almost anything you can squeeze it over." Nigel Slater Scorched, burnt, charred, grilled, fried, roasted - take...
Sep 14, 2024
8 views
1 comment


Celery and pasta? A tour of the blogs
"That could be anything from very good to quite terrible. It’s hard to tell.” Diane's Cookbooks The opening quote was a given for one of...
Sep 13, 2024
7 views
0 comments


Choices - leftover soup
"Such a dish is always, in my experience, made more scrumptious by the knowledge of its unpromising beginnings." Hugh...
Sep 7, 2024
6 views
2 comments


Fried red tomatoes
For dinner tonight I'm going to try that kefir fried chicken recipe I talked about the other day, so I have been pondering on what to...
Sep 6, 2024
4 views
0 comments


Caramelised onion chutney - dinner?
"Improvisation is the art of being completely O.K. with not knowing what the f— you’re doing" Mick Napier It's one of those...
Aug 31, 2024
7 views
1 comment


Making kefir palatable
"sour drinking kefir, clean tasting and bright as a button" Nigel Slater One of the things that makes us all individuals, is the food,...
Aug 26, 2024
9 views
1 comment


Kohlrabi for Jenny - mostly from Ottolenghi
"The martian tennis ball, the slug magnet, the devil's testicle." Mark Diacono/River Cottage My sister gets one of those deliveries of a...
Aug 21, 2024
12 views
1 comment


Seeds
"a small, round or oval object produced by a plant and from which, when it is planted, a new plant can grow" Cambridge Dictionary "the...
Aug 20, 2024
9 views
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


Tomorrow it's "Sneak some zucchini onto your neighbour's porch night"
"This is not just about leaving zucchini on porches; it’s about how it’s done." Days of the Year Yes I know - only in America, but I...
Aug 7, 2024
6 views
0 comments


A freezer challenge
"Every week, I will learn to label one day I just know I will" BamaModerate/Reddit Every morning I decide what to cook for dinner. This...
Aug 6, 2024
9 views
0 comments