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Mar 22, 2022
Marinades
"They are little kitchen lifesavers." Nigel Slater I'm not really quite sure where the inspiration for this post came from. Well I did...
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Mar 17, 2022
A mixed bag
"Definition: If you describe a situation or a group of things or people as a mixed bag, you mean that it contains some good items,...
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Mar 15, 2022
When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
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Mar 9, 2022
In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
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Mar 8, 2022
4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
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Mar 7, 2022
Cooking with bark
My sister is in the air on her way back to her English home after three months in the lucky country. Her parting gift was next week's...
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Mar 5, 2022
Time for some mini bites
" Bite - 'a piece bitten off'; a small meal; a portion severed from the whole; a morsel of food" Dictionary.com So I suppose a bite is...
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Mar 3, 2022
Humpty Doo barramundi
Well actually, as always, this is going to be about more than Humpty Doo. But I will start there. The actual starting point for this was...
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Mar 1, 2022
Does anyone make soufflé anymore?
"It feels more like magic than cooking." Nigel Slater I'm attempting a bit of a tidy up of my desktop pile of books of potential...
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Feb 28, 2022
A new kind of cauliflower cheese
"Cheese lava in filo form." Ever since I got Ottolenghi's latest book Shelf Love I have been dying to make this. Well virtually...
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Feb 25, 2022
4 common leftovers - no. 1 Milk
"We've drunk milk for thousands of years and cooked with it for centuries. It is an everyday staple, a food so throughly embedded in our...
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Feb 22, 2022
Uphill all the way
You can't climb uphill by thinking downhill thoughts." Zig Zigler Today, being a beautiful and not too hot day, I walked back from the...
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Feb 14, 2022
Terrine de campagne
"Remember that it will taste better the next day" Jane Grigson A busy week is looming so it's possible there will not be many posts this...
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Feb 12, 2022
Snippets
"a small and often interesting piece of news, information, or conversation" Cambridge dictionary Well I hope interesting. Although today...
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Feb 10, 2022
Now which plum cake shall I make?
"Plums are rather the forgotten member of the stone fruit member. Not as sexy as peaches, as expensive as cherries, or as tartly exotic...
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Feb 7, 2022
Make this - and whatever happened to smoked mackerel?
I'm on a bit of a Nigel Slater roll at the moment. Most of tonight's family dinner is going to be Nigel Slater, with a bit of Curtis...
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Feb 4, 2022
Short and sweet (I hope)
I wasn't actually going to write a blog today. It's almost dinnertime and I went out to lunch so have not had a lot of time, but then I...
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Jan 29, 2022
So simple but so delicious - potted fish
"There are restaurateurs and cookery journalists who like to call confections such as haddock and kipper paste by the name of pâté. I...
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Jan 25, 2022
Japanese (sansai udon) from Madhur Jaffrey
"Most of the vegetables Keiko used grew wild in the hills around her. Each had been cooked separately and then arranged over the noodles...
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Jan 24, 2022
On magic, perfection, mystery, Elizabeth David and Mère Poulard's omelette
"one of life's simplest, quickest and most pleasant dishes." Delia Smith "Once upon a time" begins Elizabeth David's classic essay An...
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