Search
May 12, 2023
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...
7 views0 comments
Apr 15, 2023
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...
8 views0 comments
Apr 1, 2023
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...
26 views0 comments
Mar 23, 2023
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...
12 views0 comments
Mar 6, 2023
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...
7 views0 comments
Mar 2, 2023
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,...
10 views0 comments
Feb 28, 2023
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...
6 views0 comments
Feb 20, 2023
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...
19 views0 comments
Feb 14, 2023
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...
11 views0 comments
Feb 13, 2023
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...
10 views0 comments
Feb 11, 2023
Loaded
"A look at restaurant menus makes it clear — bigger is better! Loaded dishes, jaw-dropping piles of ingredients and personalized items...
16 views0 comments
Feb 7, 2023
En passant
"if you say something en passant, you mention it quickly while talking about something else" Cambridge Dictionary So not really 'this...
8 views0 comments
Feb 1, 2023
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...
11 views0 comments
Jan 27, 2023
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...
13 views0 comments
Oct 29, 2022
Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
12 views0 comments
Oct 26, 2022
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."...
6 views0 comments
Oct 22, 2022
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...
14 views0 comments
Oct 7, 2022
The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
5 views0 comments
Sep 26, 2022
Washing up
"until you turn them on, a dishwasher is just a cupboard you hide the mess in, it’s still a very handy cupboard." Jay Rayner The...
12 views0 comments
Aug 25, 2022
Define cooking
"Cooking is creating emotion" Joel Robuchon This gorgeous looking dish from a London chef called Meedu Saad is called Fried courgette...
6 views0 comments