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Aug 3, 2021
Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
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Jul 31, 2021
A cook book gift
"I think the most important thing to keep in mind when you're cooking is that, first and foremost food must taste good. I know it sounds...
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Jul 30, 2021
Galettes
"They’re messy. They’re forgiving. They’re the pastry form we need in 2020." New York Times Well I think this is dinner tonight - or...
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Jul 29, 2021
Your onion bhaji is really a pakora
and it was invented in Britain "This dish does not really exist in Indian cuisine in the Indian sub-continent, but it has shot to fame,...
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Jul 28, 2021
Apple strudel
"all countries in which it is known take great pride in it, and several claim to have invented it." Oxford Companion to Food This is one...
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Jul 27, 2021
Learning from the grandchildren
I'm not sure that I can call my older grandchildren children anymore. The two oldest are technically teenagers anyway and the next two...
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Jul 25, 2021
This and that
which apparently means nothing specific. I do have various blog post topics in mind, but having just spent the morning in the garden...
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Jul 23, 2021
Smoked chicken and Dutch food - a David challenge
It's Friday, it's still a bit dull, though I did manage to get in a walk today, and I'm just a bit bored, so I told David he could have a...
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Jul 22, 2021
Magic custard cakes and Impossible pies
"This nifty recipe creates three completely different textural layers using basic, pantry staple ingredients and just one batter. While...
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Jul 20, 2021
Treacle tart
"The treacle tart heralds a time of friendship, belonging and being looked after." Poires au chocolat Well I couldn't resist using the...
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Jul 19, 2021
Zoom lessons
"a chatroom that has gone from almost no one having ever heard of it to being a central instrument in our jobs." Bored Panda More than...
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Jul 19, 2021
Poires Belle Hélène and other chocolate and pear partnerships
"Pears go well with chocolate, they dance together on the taste buds like Fred and Ginger" Larder Love We have reverted to the Zoom...
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Jul 16, 2021
Roses and sesame seeds
It's a very dull day, I'm fasting and I woke up feeling particularly tired today. I never feel good in the morning - I'm a night owl not...
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Jul 14, 2021
Bastille day - salade de tomatoes
"Vive la France" Today is Bastille Day. A massive day of patriotic celebration in France. Which is interesting really because in spite...
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Jul 11, 2021
Pithiviers - a first recipe
"The top is rounded and higher than the edges, and slashed, typically in a starburst pattern. It is meant to look like the sun." Dana's...
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Jul 10, 2021
A recipe - cultural appropriation?
This is a Tarte Tatin - they are truly everywhere it seems to me. But of course it is also very definitely not a Tarte Tatin - that...
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Jul 9, 2021
Messing with cultural cuisine
"Imitation is the sincerest form of flattery" Proverb This is a lucky dip - the book being Gary Mehigan from the Lantern Cookery...
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Jul 7, 2021
Malt
"Through all of these centuries, malt as a finished product has changed very little, probably only to the extent that better grades of...
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Jul 6, 2021
Seaweed - a super plant, not necessarily a super food
What’s slimy, a bit smelly, and all the rage in fashionable kitchens? Seaweed." Alice-Azania Jarvis - The Guardian Seaweed has been on...
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Jul 5, 2021
Boring then, boring now?
I mentioned in my last post that I had not been inspired by the latest Woolworths Fresh Ideas magazine. Indeed I was about to throw it...
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