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Oct 29, 2023
Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
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Oct 28, 2023
My grandchildren didn't eat the sausages
"I live in fear of the phrase "just enough". I regard just enough as nowhere near enough. Just enough means too little. It means one...
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Oct 25, 2023
Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
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Oct 24, 2023
"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
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Oct 19, 2023
A ball of string
I took the above photograph back in April. This week I decided to change the 'wallpaper' on my computer desktop which I do every few...
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Sep 30, 2023
Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
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Sep 14, 2023
Sainte Ménéhould
"I only wish I could have cooked it for her, as I know it was one of her favourites. We would have drunk a bottle of old Rhone with it....
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Sep 8, 2023
Too many onions - what to do?
"I wonder how many of you, when it comes to cooking your next meal, will start it by peeling an onion?" Hugh Fearnley-Whittingstall Well...
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Aug 20, 2023
A fridge raid tart
"There's a universal sweet spot by the fridges familiar space in which we've all stood, door ajar and locked into a staring match with...
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Aug 19, 2023
Chapatis - first recipe, first food
"as with all bread-making, this is not the time for guesswork" Bob Granleese/The Guardian I have to say that as I read about chapatis,...
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Aug 10, 2023
A new word - gastrique
"The best thing about learning how to make a gastrique is that it's extremely easy for the clueless chef to do. It makes a simple dish...
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Aug 4, 2023
Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
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Jul 20, 2023
Bee or fly? Real or fake?
“It is cutlery, yes. But it’s also culture, it’s heritage and it’s history,” Thierry Moysset - CEO Forge de Laguiole This has been an...
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Jul 7, 2023
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
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Jun 18, 2023
Over the top?
"There is no limit to the amount of toppings you can put on your soup—you just might need a bigger bowl if you go too hard." Alyse...
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Jun 13, 2023
Ottolenghi's tomato tarts
"The best thing to do to overcome feeling downcast and gloomy is to eat tomatoes a few times a week, say researchers." The Health Site I...
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Jun 10, 2023
Barbecued gnocchi? - Kebabs for vegetarians
"With a little imagination ... the meat-free barbecue can be an exciting proposal. The essential point is not to try to replicate meaty...
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Jun 4, 2023
"Remove the skin and seeds from the peppers"
"Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers." ...
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May 30, 2023
Cornbread - I'm confused
"Everyone at least agrees that the best cornbread is made at home" Felicity Cloake "all cornbread is authentic, as long as it's good,...
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May 21, 2023
Mundane to trendy and back to mundane
"blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who...
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