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Sep 3, 2024
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...
8 views1 comment
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Sep 1, 2024
"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,...
8 views1 comment
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Aug 31, 2024
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...
7 views1 comment
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Aug 29, 2024
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, 2024
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, 2024
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...
11 views1 comment
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Aug 26, 2024
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,...
9 views1 comment
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Aug 23, 2024
Nubbins
"something (such as an ear of corn) that is small for its kind, stunted, undeveloped, or imperfect; a small usually projecting part or...
6 views1 comment
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Aug 22, 2024
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...
7 views0 comments
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Aug 21, 2024
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...
12 views1 comment
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Aug 16, 2024
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, 2024
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...
17 views0 comments
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Aug 11, 2024
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, 2024
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...
11 views0 comments
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Aug 9, 2024
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...
12 views1 comment
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Aug 3, 2024
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...
7 views1 comment
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Aug 2, 2024
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
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Aug 1, 2024
Coffee rubs
"It works particularly well with chilli, smoky foods, barbecued meat and chocolate" Tom Hunt/The Guardian Well we sort of knew that...
6 views0 comments
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Jul 31, 2024
On commenting and how to choose what's for dinner
"The recipe comments function like a virtual watering hole where strangers swap tips and stories and occasionally the stray insight."...
10 views5 comments
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Jul 30, 2024
The most wonderful book
"Everything is made to seem so easy – it turns out it is." Caroline Taylor/All That I'm Eating Around the time of my birthday I was in my...
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