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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...
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Jan 30, 2023
Robert Carrier, tomatoes and indexes
"Cook dinner with Robert Carrier and you’ll need butter, cream, wine and quite a lot of cognac" Jay Rayner It's guru week - by which I...
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Jan 21, 2023
A new favourite thing - baked polenta
"While these days polenta often appears on menus, I don't think I'm the only one who's struggling to get round to cooking it at home....
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Jan 14, 2023
From peas to plin and a cookbook
"I may not have gone where I intended to go, but I think I have ended up where I intended to be." Douglas Adams The eternal question -...
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Jan 4, 2023
Rambling around a bread challenge
"the satisfaction of one answer merely leads to asking another question, and so on into infinity." Alberto Manguel David bought this...
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Oct 28, 2022
An oldie but a goodie - Pollo alla Romana con peperoni
"a time to interrupt all ordinary activities and get some rest." Toni Brancatisano Following on yesterday's analysis of what you can...
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Sep 7, 2022
Gleanings
"to obtain information, knowledge, etc., sometimes with difficulty and often from various different places" Oxford Learner's...
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Aug 24, 2022
Melbourne Italian - a cookbook gift
"Go into the kitchen and cook for someone you love. The pleasure will be mine." Guy Grossi "The oil, the flame, the onion ... You can...
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Aug 21, 2022
Allsorts
"A slang term designating the drippings of glasses in saloons, collected and sold at half price to drinkers who are not overly...
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Jul 29, 2022
World lasagna day
"Where the dish has endured is on the shelves of the supermarket." Sarah Barell/National Geographic I bet you didn't know it was World...
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Jul 23, 2022
From Aqua Pazza to Fish poached in charred tomato broth
"There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types...
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Jul 16, 2022
When you need special equipment - cannoli
"Never buy a cannoli that’s been sitting ready-filled. The tubes should be piped full of sweetened ricotta for each customer on demand,...
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Jun 29, 2022
I think I've said it all before - so let's try caponata
"There is no harm in repeating a good thing" Plato And there's no doubt that caponata is a good thing. But I was actually quite...
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Jun 26, 2022
Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
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Jun 23, 2022
Too many Italian cookbooks
“While she loved the whole idea of cooking elaborate meals, her forte was in the reading of cookbooks.” Linda Wiken Yesterday I talked...
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Jun 22, 2022
'A circuitous route to 'A word from ...'
"Indecision is a decision" Jason Evert I meandered to this post from a starting point which was going to lead elsewhere. However, as I...
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May 28, 2022
Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
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May 24, 2022
The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
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May 20, 2022
It's one of those days and I have a ricotta problem
"Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed...
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May 12, 2022
Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
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