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Jan 21, 2022
An unlikely mild disappointment
"These impressive looking peppers are deceptively easy to put together" Shelf Love On the left Ottolenghi, on the right mine. It was a...
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Jan 20, 2022
From the sublime to the slightly ridiculous - lamingtons
"essentially, plain cakes with frills". Felicity Cloake It seems almost insulting to turn to Lamingtons - a supremely ordinary if...
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Jan 18, 2022
David's favourite soup
"The most silken winter squash soup I know is a delicate blending of curried butternut squash, combined with winter's best plum tomatoes,...
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Jan 16, 2022
A recipe and Marsala
"my favourite alcohol in the kitchen ... whose warm, nutty notes marry blissfully with dairy." Nigel Slater Last night was my day to try...
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Jan 12, 2022
Strawberries - Manet, Renoir, Jane Grigson and Snow White
"When Chardin lived, wild strawberries were the only ones. His contemporary, Diderot, described them as being like 'the tip of a...
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Jan 11, 2022
Scrambled eggs
"Scrambled eggs are eggs at their most egalitarian: socialism in inexpensive, edible ovoid form." Tony Naylor - The Guardian Life is...
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Jan 10, 2022
Beetroot and artichoke - a match?
(Top tip: mixing pink and green always seems to work well in food photography.) - Vancouver with love This is a tea towel that I bought...
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Jan 9, 2022
Indian picnics - a relic of the raj
"In India, eating is a private affair not to be witnessed by onlookers, and it is regarded as improper to eat in the open. Besides, it...
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Jan 8, 2022
Sweet potatoes - a leftover on my desk
When I was doing that desk clearing exercise in the last day or so I came across this page, torn out of an old Coles Magazine. Obviously...
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Jan 6, 2022
Tidying my desk
Still in a New Year's frame of mind I have decided today to deal with some of the little things in this stack of stuff waiting for me to...
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Jan 5, 2022
Two for the op shop?
“Today, if we cook, we Google it. New cookbooks lie on the coffee table and we drool over Tuscan landscapes and rustic bread ovens....
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Jan 4, 2022
Do you write in your cookbooks?
“[Annotations] are deeply personal and it's one of the reasons why cookbooks are often handed down within families. In many cases they...
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Jan 3, 2022
A recipe and a book - why I'm a cowardly cook
“In cooking, as in writing, you must please yourself to please others,” Nigella Lawson For relaxation in the last couple of days I have...
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Jan 1, 2022
A favourite fish - first recipe
"Remember that a very good sardine is always preferable to a not that good lobster" Ferran Adria I know I've done sardines before - a...
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Dec 29, 2021
Those damned leftovers - especially the turkey
During the festive season, many of us lay down enough food to feed a ravenous army, and our kitchens can accumulate a huge volume of...
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Dec 27, 2021
Crème brulée - it's really English
"For some reason, a bowl of custard isn't seen as an appropriate dessert for a grown adult – but scorch the top and give it a French name...
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Dec 22, 2021
The gravlax saga
"gravadlax is glowing pink proof that healthy eating doesn’t have to be all hairshirts and low-fat hummus." Felicity Cloake The video...
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Dec 18, 2021
What to do with all that jam
As you can see I now have lots of jars of jam (and marmalade) with still more to come. Well summer is coming and there will be lots of...
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Dec 15, 2021
Iceberg lettuce
"The boring football known as iceberg." Nigel Slater "Icebergs might be mostly water but it is not watery. Its thing is crunch." The...
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Dec 7, 2021
Jane Grigson's Chocolate pie - a lucky dip
"Chocolate pie chocolate pie! This is the best thing he’s made so far hands down. Dark chocolate, cream, booze, icing sugar, sugar,...
6 views0 comments