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Sep 5
When love goes wrong, travel and start a blog
"The story is about how a professional eater met a professional chef and now we share stories, recipes and video on our site." Ayngelina...
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Sep 4
The comfort of Heinz tomato soup
"I can still remember the taste of those Scottish rolls and butter and the warm, tangy tomato soup, a real childhood treat." Man Has a...
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Sep 3
Simple essentials - Nigel's first recipes
"Small details that make a big difference" Nigel Slater It's first recipe time and working my way through my bookshelves I have come to...
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Sep 1
"Omne trium perfectum" - a challenge
"Everything that is three is perfect" or "three good things on a plate" After my burst of enthusiasm and experimentation yesterday,...
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Aug 31
Caramelised onion chutney - dinner?
"Improvisation is the art of being completely O.K. with not knowing what the f— you’re doing" Mick Napier It's one of those...
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Aug 29
Can you do anything with leftover frittata?
Well it seems, after a bit of searching, there are things you can do. But would you? The night before last we had one of those leftovers...
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Aug 29
Blending cultures/culture wars in New York
"Chopped cheese isn't a Philly cheesesteak nor is it similar. This is New York, not Philly, bro!" Romel Bruno/Serious Eats This is a...
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Aug 27
Different noodles, different dish
"What matters is balance" - Nigel Slater I began with a dish - Curry mee from Madhur Jaffrey's Far Eastern Cookery - quickly became...
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Aug 26
Making kefir palatable
"sour drinking kefir, clean tasting and bright as a button" Nigel Slater One of the things that makes us all individuals, is the food,...
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Aug 22
A Google doodle - rendang
I now know that this is a Google doodle , and you can browse their collection of doodles at that link. Loved their little humorous digs...
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Aug 21
Kohlrabi for Jenny - mostly from Ottolenghi
"The martian tennis ball, the slug magnet, the devil's testicle." Mark Diacono/River Cottage My sister gets one of those deliveries of a...
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Aug 16
Jo has two websites - why?
"Why start another blog? Why not! I just love what I do." Joanna Cismaru Back to the website titles that have captured my eye - for all...
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Aug 14
What I have learnt from making quiche
"This is the sort of cooking you always promise yourself you will do more of, because it turns making supper into a recreation rather...
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Aug 11
Who was Betty and was she brown?
Or was she a blondie? Or even a teapot? Sometimes I worry that my brain is not connecting all its bits and pieces properly and today's...
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Aug 10
Not quite Pasta alla Norma
"Eggplant is slowly fried until burnished and rich with olive oil, then served with pasta in a garlicky tomato sauce and garnished with...
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Aug 9
Do you plan a week's meals?
"Is "planning" this stuff just for people who need another thing to make their life more difficult?" dethwatch/Reddit I have just spent...
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Aug 3
Egg and chips for tea
"Two perfectly fried eggs and a huge side of chips cooked by someone who loves you. It’s the ultimate comfort food: crispy fried potatoes...
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Aug 2
Why don't I cook pancakes more often?
"Its surface is the softest canary yellow evenly dimpled with pale gold. Its edges are as frilly as old French lace. It is so delicate...
10 views2 comments
Aug 1
Coffee rubs
"It works particularly well with chilli, smoky foods, barbecued meat and chocolate" Tom Hunt/The Guardian Well we sort of knew that...
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