Search
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...
18 views0 comments
Sep 16, 2023
Orzo or rice? with chicken
"an urgent need for dishes that served to soothe rather than excite. " Nigel Slater Nigella gets top billing again - this time with her...
20 views0 comments
Sep 7, 2023
Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
8 views0 comments
Aug 23, 2023
Crunchy spaghetti
"to move freely, a starting point is required" Rachel Roddy My starting point today is this dish - Spaghetti all'assassina which Rachel...
11 views0 comments
Jul 13, 2023
Anchovies and breadcrumbs
"Parmesan of the poor" Sicilian saying Anchovies are one of those foods that people either love or hate. In this household we have one...
10 views0 comments
Jun 29, 2023
From Proust to Ottolenghi via tables and websites
"How can we use food as a tool to create beautiful memories for ourselves and our loved ones? This blog is to help us to create those...
5 views0 comments
Jun 16, 2023
Bland - some thoughts and a recipe
"Bland: lacking strong features or characteristics and therefore uninteresting. Unseasoned, mild-tasting, or insipid." Oxford Languages...
12 views0 comments
Jun 5, 2023
Hodgepodge
"Hodgepodge: a jumble, a heterogenous mixture" Merriam-Webster Dictionary "a confused mixture, a hotchpotch" Oxford Languages...
7 views0 comments
May 17, 2023
Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
7 views0 comments
Apr 30, 2023
Three, maybe four cheeses and cream
and an under-appreciated Australian cooking guru You may remember that included in my weekly 'to cook' list I have 'one new recipe' which...
8 views0 comments
Apr 25, 2023
Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
9 views0 comments
Apr 13, 2023
Professionally Californian - a blog
"Queen of California Cool Cooking, Patron Saint of Vegetables" Lauren Kodiak/Kitchn I have a list of blog sites I come across now that...
14 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...
14 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
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 -...
11 views0 comments
Sep 25, 2022
From 'De lasanis' to M.E. mac 'n' cheese with za'atar pesto
"cooks keep tinkering with macaroni cheese, oblivious to the way that, with their metaphorical dubs and bonus beats, they are frittering...
7 views0 comments
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...
12 views0 comments
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...
8 views0 comments
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...
7 views0 comments
Apr 23, 2022
Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
10 views0 comments