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"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." ...
Jun 4, 2023
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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,...
May 30, 2023
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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...
May 21, 2023
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Kitchen satisfactions
"A kitchen is a good place to be, almost always the best place in the house." Michael Ruhlman This is my kitchen. I love it. It's one...
May 12, 2023
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Stewing - when, how, what?
"Believe it or not, there are no right or wrong ways to make stew" Pip Spence on the Jamie Oliver website I'm planning to make a beef...
Apr 15, 2023
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A recipe a method or just an idea?
"the possibilities are endless." Gourmet Traveller Last night we had friends to dinner, some of whom were vegetarian, so vegetarian was...
Apr 1, 2023
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Pickled onions - ancient or modern?
"Pickle a big batch, put them on everything." There are the ones in the jar - brown and whole, and the ones in a dish - sliced, pink and...
Mar 23, 2023
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Do as you're told
"Do what you're told and everything will be alright" Norman Jewison When it comes to cooking it's a dilemma. Do you do what you're...
Mar 6, 2023
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My ten go to dinners
"Most households have an average of 10 go-to meals on rotation." Alice Zaslavsky In Alice Zaslavsky's book The Joy of Better Cooking,...
Mar 2, 2023
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Fear of failure
"Relax into the rhythm, release any expectations of perfection or outcome. Go with the flow, take a breath, and remind yourself: I've...
Feb 28, 2023
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Lessons from a family feast
“If you can eat with mates or friends or family, I mean, it's such a brilliant thing isn't it? If you feel really rubbish and you have a...
Feb 20, 2023
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Three good things on a plate
"It always feels less overwhelming when you remember that you're only 1-2-3 steps away from making a memorable meal." Alice Zaslavsky...
Feb 14, 2023
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Baking sole with Jamie
"If I've learnt anything from the Italians about fish, it is definitely 'less is more'" Jamie Oliver It's lucky dip time because it's...
Feb 13, 2023
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Loaded
"A look at restaurant menus makes it clear — bigger is better! Loaded dishes, jaw-dropping piles of ingredients and personalized items...
Feb 11, 2023
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En passant
"if you say something en passant, you mention it quickly while talking about something else" Cambridge Dictionary So not really 'this...
Feb 7, 2023
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Mashed potato
"The topic of mashed potato started a heated debate among my colleagues. Half of them insisted it had to be creamy, buttery and have...
Feb 1, 2023
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Whim whams
"This kind of thing is more a delicious mouthful at the end of a meal, than a pudding." Jane Grigson It's not the end of a meal - I'm...
Jan 27, 2023
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Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
Oct 29, 2022
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Cooking - the only thing unique to us
"Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook."...
Oct 26, 2022
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Is it possible to keep it simple - and cheap?
"Simple is easy to get wrong" Neil Perry It seems that Catalonia is the flavour of this week, because here I am about to talk about a...
Oct 22, 2022
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