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Jul 15, 2023
A French lunch on Bastille Day
"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" A. A....
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Jul 13, 2023
Anchovies and breadcrumbs
"Parmesan of the poor" Sicilian saying Anchovies are one of those foods that people either love or hate. In this household we have one...
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Jul 12, 2023
Welsh cakes
"Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of...
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Jul 11, 2023
An oldie but a goodie
"There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened...
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Jul 7, 2023
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
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Jul 6, 2023
Meatloaf - or terrine - or... ?
"meatloaf is just the American name for a very old idea, a way of stretching those expensive scraps of meat a little further by binding...
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Jul 5, 2023
Mishmash
Mishmash "untidy or confused mixture of different things" Macmillan Dictionary "a random bunch of odds and ends" Vocabulary.com...
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Jul 4, 2023
Peas, tahini and za'atar - leftovers
"How can you take a few ingredients and turn them into magic?" Oksana Richie/Instagram This was going to be just one item in one of those...
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Jun 29, 2023
From Proust to Ottolenghi via tables and websites
"How can we use food as a tool to create beautiful memories for ourselves and our loved ones? This blog is to help us to create those...
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Jun 27, 2023
Standing up potatoes
"Every online food recipe trend has its watershed moment, the point at which it goes from being a fun project to going full-on viral." J....
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Jun 19, 2023
Rösti - not as straightforward as you might think.
"no one, as far as I can tell, has come up with anything even vaguely resembling a definitive rösti recipe" Felicity Cloake A rösti is...
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Jun 18, 2023
Over the top?
"There is no limit to the amount of toppings you can put on your soup—you just might need a bigger bowl if you go too hard." Alyse...
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Jun 16, 2023
Bland - some thoughts and a recipe
"Bland: lacking strong features or characteristics and therefore uninteresting. Unseasoned, mild-tasting, or insipid." Oxford Languages...
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Jun 13, 2023
Ottolenghi's tomato tarts
"The best thing to do to overcome feeling downcast and gloomy is to eat tomatoes a few times a week, say researchers." The Health Site I...
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Jun 12, 2023
First
"Presentation of the first course is of especial importance; owing to its place in the menu it should give a favourable impression both...
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Jun 10, 2023
Barbecued gnocchi? - Kebabs for vegetarians
"With a little imagination ... the meat-free barbecue can be an exciting proposal. The essential point is not to try to replicate meaty...
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Jun 8, 2023
Pretty in pink - and green
“If cauliflower can be rice, can radishes be potatoes?” Janelle Rohner on TikTok I'm talking about radishes and peas here, not just...
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Jun 7, 2023
Lemon curd - sweet or savoury?
"The best lemon curd is the colour of the sun" Nigel Slater I made some lemon curd the other day. Not something I do on a regular basis...
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Jun 6, 2023
Carne assada or asada?
This is a guru week - a week in which I return to one of my early cooking influencers/teachers for a recipe to try out for dinner. This...
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Jun 4, 2023
"Remove the skin and seeds from the peppers"
"Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers." ...
8 views0 comments