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Jan 29, 2021
Rain→lemon and garlic→pasta al limone
"A tantalizing testament to the sentiment “less is more,” pasta al limone isn’t outstanding despite its simplicity — it is sensational...
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Jan 25, 2021
Waffles
"a culinary gilded lily that is impossible to resist." Felicity Cloake "If you love someone, you make them pancakes. If you really love...
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Jan 24, 2021
Photographs, textiles and food - Gabriel Gaté and France
"Every man has two countries: his own and France." Thomas Jefferson I feel I actually have three - England, France and Australia - in...
17 views0 comments
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Jan 23, 2021
Cucumber cool - so many ways
"Cucumbers have come to a special glory in recent years. Partly it is the result of being able to buy them round the 12 months. Even...
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Jan 20, 2021
Stephanie's freezer - a lucky dip
"Simply by intelligently treating the freezer as a resource, we can gain immense benefits. We save money, we reduce waste, and we can...
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Jan 18, 2021
The Ottolenghi way - testing, testing, testing
"It’s where concepts take shape and plans for future projects – recipes, articles, books and restaurant dishes, bagged products, cakes...
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Jan 17, 2021
Gochujang and chillies
"Chillies great gift, for us, is their ability to somehow marry together a range of flavours - or even to wake up the palate to the...
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Jan 13, 2021
Palamitha plaki, kakavia or psarasoupa?
"It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron." The Essential...
9 views0 comments
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Jan 10, 2021
A temporary goodbye to Nigella
"At its core, it answers that important, everyday question: 'What are we going to eat?'" Nigella Lawson And actually she has just...
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Jan 9, 2021
Quintessentially today - deconstructing a recipe
"charred broccoli and spring onion salad with tahini dressing" Once again I was going to write about something else and then I saw this...
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Jan 7, 2021
Cumberland sauce and gravy
"The best of all sauces for cold meat." Elizabeth David Now why am I writing this? Well I am working my way through my Christmas...
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Jan 6, 2021
Chop suey and Immigrant food
This is the inspiration for today's post. It's a painting called Chop Suey by the American artist Edward Hopper, recently sold for...
21 views0 comments
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Jan 5, 2021
The last of Christmas - Brussels sprouts
"The Marmite of the Christmas dinner table." Countryside Marmite is one of those umami things, so I can only assume that the writer of...
9 views0 comments
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Jan 2, 2021
Stuffing - what the turkey is really all about
"the way it manages to sponge up the heart and soul of the bird. Time to give stuffing a second thought." Nigel Slater In my family for...
10 views0 comments
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Dec 31, 2020
Pigs in blankets or pig in a blanket - not the same
Still on Christmas - sorry still a couple more things to say about Christmas. Maybe it's not having cooked the Christmas turkey for the...
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Dec 29, 2020
Marzipan and Eccles cakes
I have made a list of topics to write a post on - currently mostly with a Christmassy bent even though Christmas is now done and dusted...
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Dec 28, 2020
Saying goodbye to leftover turkey
"All that leftover turkey traditionally calls for curry" Felicity Cloake Now when did that tradition begin, if indeed it is a tradition?...
11 views0 comments
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Dec 26, 2020
Cranberry sauce
"I got the idea that the 'toffs' had cranberry sauce and the 'proles' had bread sauce. After all where on earth would poor Lancastrians...
13 views0 comments
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Dec 22, 2020
Bread sauce
"everyone loves bread, even in a conceptually questionable form such as a goo." Ruby Lott-Lavigna - Vice I seem to have started a mini...
8 views0 comments
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Dec 18, 2020
Cacio e pepe - doing your own thing
"beautiful in its three-ingredient simplicity, cheap and quick to put together – but very easy to get wrong." Felicity Cloake - The...
8 views0 comments