Search


Jun 21, 2022
David just can't resist
"The croissant is only acceptable as a breakfast food and, unless you live a life of gilded luxury, only at weekends. It is a matter of...
11 views0 comments


Jun 20, 2022
Affagato in the Yarra Valley
"a yin-yang culinary affair, resulting in a moment of instant bliss. It’s easy to marvel at the sheer effortlessness of it all with that...
13 views0 comments


Jun 18, 2022
Some leftovers
"Leftovers - something, especially food, remaining after the rest has been used." No this is not a blog about how to use up leftovers but...
7 views0 comments


Jun 15, 2022
Orange peel
"Orange peel has a thousand uses, from marmalade and tea to scented firelighters and DIY kitchen spray" Tom Hunt David has been...
9 views0 comments


Jun 14, 2022
Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
5 views0 comments


Jun 9, 2022
Carrots and parsnips - but grated
"A latticework of grated carrots and parsnips." Nigel Slater I was rather taken by Nigel Slater's words about a latticework of grated...
9 views0 comments


Jun 5, 2022
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...
6 views0 comments


Jun 4, 2022
Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
8 views0 comments


Jun 3, 2022
Cream - a guilty necessity
"Cream is milk's soul: the sweet, luscious top-of-the-bottle treat." Nikki Duffy/River Cottage Years ago now I made yet another cookbook...
10 views0 comments


May 30, 2022
La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
5 views0 comments


May 29, 2022
Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
12 views0 comments


May 28, 2022
Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
8 views0 comments


May 27, 2022
Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
13 views0 comments


May 25, 2022
Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
10 views0 comments


May 22, 2022
Scraps
"a small piece or amount of something, especially one that is left over after the greater part has been used." Oxford Languages It's...
6 views0 comments


May 21, 2022
Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
10 views0 comments


May 20, 2022
It's one of those days and I have a ricotta problem
"Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed...
7 views0 comments


May 18, 2022
My chicken - sauté, fricassée, blanquette or braised?
"There's a universal sweet spot by the fridge, a familiar space in which we've all stood, door ajar and locked into a staring match with...
17 views0 comments


May 17, 2022
Chicken, mushrooms, wine ...?
classic, modern or made up? This was going to be a 'kill three subjects with one post' ramble, but I have now decided to dwindle the...
11 views0 comments

May 14, 2022
Jalfrezi - fusion, leftovers - what's not to love?
The picture here is from The Times of India, and so, one assumes a truly authentic version. Well yes and no, because Jalfrezi is another...
9 views0 comments