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Dec 5, 2021
Rocky road and some detours
"The best thing about rocky road is that you can add anything you like! From white chocolate bits to glacé cherries, you can go down any...
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Dec 1, 2021
My pissaladière story
"just add spring sunshine and a glass of wine" Andrew McConnell Tonight my local book group is meeting to choose our books for next year....
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Nov 30, 2021
A blast from the past - poppy seed cake
"However unpredictable the weather, however disastrous the outing, however much fun has not really been had on the family-day out,...
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Nov 29, 2021
The dilemma of Christmas pudding
“It is a problem certainly, that Christmas plum pudding. There is here something that I do not understand at all.” Hercule Poirot in...
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Nov 26, 2021
Turkish sweets - a lucky dip
"Let's eat sweet, talk sweet" Turkish saying My lucky dip book this time is one of Claudia Roden's, and actually one of my favourite...
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Nov 25, 2021
My other cookbook indulgence
"Spices are the words that come together to create the language of food." Christine Manfield When I indulged myself with some sort of...
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Nov 24, 2021
Me time
"I consider these few minutes stolen from the working day as deep breaths of fresh air with which to refocus, take stock, get my head...
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Nov 22, 2021
Why would you cook with tinned fruit?
"Now, it may be true that opening a tin can of fruit doesn't come close to the experience of picking up a fresh peach from a farm stand....
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Nov 16, 2021
Marylands - duck ones
"a cut of chicken including part of the spine and the whole leg, as used for chicken Maryland. [from Maryland, U.S.A.] Macquarie...
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Nov 15, 2021
Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
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Nov 14, 2021
Panko
"Invented by soldiers and cooked only with electrical currents, panko could be the most interesting baked good since sliced bread."...
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Nov 11, 2021
Coronation chicken, Anglo-India, curry powder and back to Coronation chicken
"There is a vast difference between curry-powder-flavored dishes and Indian cuisine." Punita - Poppies and Persimmons This post has been...
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Nov 10, 2021
Titbits
"TITBIT - a choice morsel of food; a small and particularly interesting item of gossip or information." I have book group here tonight,...
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Nov 8, 2021
What's your signature dish?
"I don’t think you really get to choose your signature dish. It gets chosen for you by the people who eat your food." Adam Liaw I'm...
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Nov 6, 2021
Baked/jacket potatoes
"there is somehow nothing more pleasing than getting a simple thing spot-on." Nigel Slater Apologies to November 5th for not...
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Nov 5, 2021
Satay sapi - a first recipe
"Inherent in the great tradition of satay is the tendency to tweak—to take a classic recipe and make it your own." James Oseland -...
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Nov 4, 2021
Hummingbird cake
"This is what cake should be" Anon from Nigella Eats Everything I seem to have cake on my mind, which is not normal, because cake is...
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Nov 2, 2021
Matcha
"powdered green tea with a bitter, chalky and chlorophyll flavour - is the Marmite of the tea world." Olive Magazine Every now and then...
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Oct 29, 2021
Dinner when the power goes out
This is today somewhere in Melbourne. We have been hit by some wild storms, lots of thunder and lightning, hail, rain and high winds...
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Oct 28, 2021
Sauce soubise
"I think of soubise as the cashmere jumper of sauces. Nothing can compete with its soft, cosseting qualities." Nigel Slater Maybe I...
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