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Sep 22, 2023
Lush - Welsh food
"Lush is a word you describe for the tastiest Welsh food over your nan’s, ... Lush is a Welsh term of endearment. If you ever visit...
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Sep 20, 2023
Cabbage rolls from long ago
Once upon a time I sat in this very spot and gazed upon the Mostar bridge. Well I am 90% certain it was in this spot - although, when I...
36 views0 comments
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Sep 19, 2023
Cabbage, potatoes, Portugal, soup - basic
"I have written this book to introduce Portuguese dishes to cooks in this country, rather than to tell them what to eat in Portugal." ...
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Sep 16, 2023
Orzo or rice? with chicken
"an urgent need for dishes that served to soothe rather than excite. " Nigel Slater Nigella gets top billing again - this time with her...
20 views0 comments
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Sep 15, 2023
Salted caramel
"Its popularity may come from its effects on the reward systems of the human brain, resulting in 'hedonic escalation'". Wikipedia Is this...
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Sep 14, 2023
Sainte Ménéhould
"I only wish I could have cooked it for her, as I know it was one of her favourites. We would have drunk a bottle of old Rhone with it....
10 views0 comments
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Sep 10, 2023
Classic - apple pie
"Good apple pies are a considerable part of our domestic happiness." Jane Austen The first thing to say is that this is a first recipe...
8 views0 comments
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Sep 9, 2023
History in a kind of pancake - or flatbread, maybe even chips
Cecina, Asfrisciolata, Socca, Turta, Turtellassu, Fainá, Torta di ceci, Calentita, Panisse, Panelle, Pizza a caballo ... so many names...
9 views0 comments
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Sep 8, 2023
Too many onions - what to do?
"I wonder how many of you, when it comes to cooking your next meal, will start it by peeling an onion?" Hugh Fearnley-Whittingstall Well...
9 views0 comments
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Sep 7, 2023
Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
10 views0 comments
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Sep 6, 2023
Words from Rachel Roddy
"sgargarozzare, which my wine-selling friend Antonio defines as: “To consume or throw back with joy, and with no intention of stopping.” ...
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Sep 2, 2023
Fruit toad in the hole - Clafoutis
"This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite...
13 views0 comments
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Sep 1, 2023
So retro, so English and so unavailable
"The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry...
10 views0 comments
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Aug 31, 2023
The Country captain dispute(s)
"I have yet to find two explanations for the name of this dish that agree!" Madhur Jaffrey Or two recipes that more or less align come...
6 views0 comments
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Aug 30, 2023
Bitter sweet - chocolate mousse memories
"No matter how many new desserts come along, the classic chocolate mousse is rarely met with anything but delight." Nigel Slater This is...
26 views0 comments
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Aug 28, 2023
Deliciously English
"sometimes it takes years of looking at other countries to realise how wonderful your own actually is." Jamie Oliver I'm sort of killing...
18 views0 comments
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Aug 26, 2023
Herbes de Provence
"When tidying up your herbs at the end of the summer, cut lots of each, tie them in bundles, dry in a cool, dry, airy place and turn them...
10 views0 comments
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Aug 24, 2023
Brunch at Nopi - well not really
"Call it breakfast, call it brunch – it’s usually something topped with a couple of poached eggs, served with a strong flat white. Hold...
8 views0 comments
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Aug 23, 2023
Crunchy spaghetti
"to move freely, a starting point is required" Rachel Roddy My starting point today is this dish - Spaghetti all'assassina which Rachel...
11 views0 comments
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Aug 22, 2023
Fiddling around with THE cake
"These cakes, which are half pudding, half cakes can never fail. If they are undercooked they make a fine dessert with cream. They are...
15 views0 comments