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Jun 1, 2023
Three moments in time - gnocchi
"Gnocchi is not just for rib-sticking, soul-warming meals by candlelight, but for light summer days, too." Nigel Slater Uninspired again...
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May 31, 2023
Sesame seeds
"Sesame seeds offer nothing until they are toasted, lightly, in a dry pan, when all their deep nutty notes come to the fore. Don’t take...
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May 30, 2023
Cornbread - I'm confused
"Everyone at least agrees that the best cornbread is made at home" Felicity Cloake "all cornbread is authentic, as long as it's good,...
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May 16, 2023
Tacos - where to begin?
“Tacos are great because you can eat very well, with really good ingredients, for not a lot of money or time,” Joe Hargrave The other...
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May 15, 2023
Smidgens
"Smidgen - a small amount of something." Oxford Languages Smidgens the chocolates Actually Smidgens are also an American chocolate...
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May 13, 2023
I love salami
"A kitchen seems a bit naked without a salami in the fridge. Just the way it does when you forget to get lemons." Nigel Slater...
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May 11, 2023
Green herbs, chicken and Madhur Jaffrey
"It is divine: rich, sophisticated, flavourful, ultra-curry but with a delicate complexity unknown to most who have not tried real...
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May 9, 2023
Half a jar of sauerkraut
“When life gives you cabbage, prepare sauerkraut.” popular saying Sauerkraut is extremely fashionable at the moment - all that...
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May 7, 2023
A rainy day dish
"The recipe is pretty simple, but not for the calorie-conscious" Australian Food Timeline It's a miserable day and we have promised to...
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May 6, 2023
Tasters
"Taster - a small quantity or brief experience of something, intended as a sample" Oxford Languages I actually wasn't going to do a post...
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May 5, 2023
A book and a cook
"I'm sure I'm not the only one who has wondered what an Indian salad could look and taste like." Meera Sodha I've been flicking through...
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May 4, 2023
Coincidence, heaven and bougatsa
"a dessert called bougatsa made her believe in heaven." Michelle de Kretser Next week is book group week and I am currently reading the...
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May 1, 2023
The many paradoxes of May Day
"A time of betwixt and between, a night the veil between the worlds thinned and witches were at their most powerful." Gather Victoria...
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Apr 30, 2023
Three, maybe four cheeses and cream
and an under-appreciated Australian cooking guru You may remember that included in my weekly 'to cook' list I have 'one new recipe' which...
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Apr 29, 2023
Carrot soup
"a recipe designed to be as fluid as the weather" Nigel Slater Yesterday I wrote about boredom and looking at the title of this post you...
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Apr 27, 2023
Beginnings
“Meat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek...
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Apr 25, 2023
Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
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Apr 24, 2023
Specks
"Speck - a tiny patch or spot" Vocabulary.com Speck So these are not really specks - they are too big, but it is Speck with a capital S...
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Apr 21, 2023
Cuisse de canard rôtie aux prunes
"It is rich meltingly tender when young, and fairly cries out to be simmered with wine, herbs and brandy" Robert Carrier This is my...
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Apr 16, 2023
Knafeh
The picture above is from the latest Coles Magazine and featured in their Cooking Club segment - in which one of the' ordinary' people...
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