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Yoghurt plus ... an Ottolenghi technique
"the composition is inspired by Yotam Ottolenghi’s unbeatable formula of flavoured yoghurt base + roasted aubergines + vibrant toppings."...
Apr 30, 2022
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Carrot cake
"I don’t care what the problem is, carrot cake is the solution." Into the Cookie Jar Started on this a couple of days ago - the day of an...
Apr 29, 2022
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A blog called Pies and Fries dies. It's not alone - why?
"Is it ironic we're blogging about blogging dying?" Gwennan Rees You probably noticed that I didn't write a blog yesterday. I was...
Apr 28, 2022
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Curry from the jungle - a lucky dip
The dish shown above is not Jungle curry. It is a dish called Pork curry with eggplant from an old Women's Weekly booklet Easy...
Apr 26, 2022
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Grains in a salad - ancient or new?
"The vast array of grains marketed as ancient—from quinoa to millet to spelt—are, yes, old. Maybe 3,000 years. Maybe 8,000. Who knows?...
Apr 25, 2022
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Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
Apr 24, 2022
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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...
Apr 23, 2022
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Why Ottolenghi and co. are the tops
"food that we'd cook at home, for our friends and families, comforting but with a slight edge, a little twist, a 'cheffy' addition. ... ...
Apr 22, 2022
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Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
Apr 21, 2022
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Smithfield and a London pub's story
"Its a bit cloudy in London but people are already drinking out on the streets - God Bless the pubs." Guillermo del Toro I'm not sure...
Apr 20, 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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Welsh rabbit - or is it rarebit - or English or Scottish?
"Rarebit or rabbit? I like the latter; which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his...
Apr 16, 2022
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Good Friday, and the Lamb of God
so many questions Let me say up front that I am not at all religious. However I was brought up a Christian - a good Church of England...
Apr 15, 2022
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Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
Apr 14, 2022
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Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
Apr 13, 2022
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A street library offering and a family saga
"Of course, you’re paying for the view at Watson’s Bay. And if you’re in a retro frame of mind, it might be just what you’re looking for."...
Apr 12, 2022
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First recipe, first impressions and a Belgian salad
"we all know how first impressions linger the longest." Robert Carrier I'm not particularly uninspired today, but I'm in a clearing out,...
Apr 9, 2022
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Cooking made us brainy
"fire is needed to fuel the organ that makes possible all the other products of culture, language included: the human brain." Jerry...
Apr 8, 2022
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English ingredients - a maligned cuisine
"Our weather may be unpredictable, but it gives us orchards of beautiful fruit, great soil for vegetables and the most wonderful lush...
Apr 7, 2022
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Fifteen - a successful failure
"It’s sad what’s happened with the restaurants – but no one died. This business is fickle but he’s still had the biggest impact as a...
Apr 6, 2022
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