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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...
Jun 18, 2023
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Carrot soup
"a recipe designed to be as fluid as the weather" Nigel Slater Yesterday I wrote about boredom and looking at the title of this post you...
Apr 29, 2023
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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...
Apr 13, 2023
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Psarasoupa me avgolemono
"Avgolemono is just so important to Greeks. But maybe it's even more important to Greeks who've left Greece." Simon Gloftis I haven't...
Apr 2, 2023
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Should we abhor stock cubes?
"I've had several friends with romantic notions of writing down their bubba's chicken soup recipes, only to discover that the 'secret...
Mar 11, 2023
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Not much to say about asparagus soup
"It sort of goes against the grain to turn the most beautiful of vegetables into a soup." Simon Hopkinson My next first recipe has been...
Dec 18, 2022
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One soup or four?
"Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be...
Nov 9, 2022
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Don't throw that spent corn cob away
"Spent corn cobs harbour masses of flavour that is a shame to waste." Tom Hunt Because - would you believe? - you can make this gorgeous...
Oct 30, 2022
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Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
Sep 1, 2022
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There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
Jun 24, 2022
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Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
Apr 18, 2022
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A rubbish soup
"Now, don’t go thinking you’re gonna throw everything in a pot, Pippi Longstocking-style. There’s a method here." Good Cheap Eats It's...
Mar 14, 2022
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4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
Mar 8, 2022
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Did consommé die?
"Consommé shows skill and panache without shouting, like a Savile Row shirt: crisp, understated, but oozing style and class. Consommé is...
Jan 28, 2022
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Japanese (sansai udon) from Madhur Jaffrey
"Most of the vegetables Keiko used grew wild in the hills around her. Each had been cooked separately and then arranged over the noodles...
Jan 25, 2022
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David's favourite soup
"The most silken winter squash soup I know is a delicate blending of curried butternut squash, combined with winter's best plum tomatoes,...
Jan 18, 2022
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Back - to basics and beginnings
It's been almost a week since I have created a post for this blog. Why? Well all sorts of reasons, most of them being just that I have...
Dec 14, 2021
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Crossing the bridge noodles
"The dish relies on great chicken stock - so much so that restaurants guard their recipes like crown jewels." Tony Tan I'm back to first...
Sep 12, 2021
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Lucky dip harira and Ramadan
"Ramadan is not a complete fast at all, but a strict discipline between the hours of sun-up and sun-down: at night there is feasting." ...
Apr 19, 2021
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Celebrate with lunch
"Lunch is for wimps" Gordon Gecko - Wall Street "It is more fun to talk with someone who doesn't use long, difficult words but rather...
Mar 24, 2021
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