

Growing in the dark, dancing in the light
"the holy grail of rhubarb" Yotam Ottolenghi In his newsletter recently Yotam Ottolenghi told his readers about "the most unexpectedly...
Mar 31
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Different ways of cooking
"experience a dish through the person most intimate with it." Genevieve Ko/New York times via Smitten Kitchen Now who might that be? ...
Mar 30
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A marginally disappointing purchase
"With stunning location and food photography throughout, Danube is your passport to a world of flavours, stories and traditions that will...
Mar 29
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Oatcakes
"are they one step up from the dreaded rice cake in your pantheon of worthy but dull foods?" Felicity Cloake After yesterday's...
Mar 28
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Bread and butter
"Perhaps the most beautiful and uncomplicated thing you can put into your face." Joy the Baker During the night I did not feel that well....
Mar 27
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Those pesky egg whites
"Any time I am using egg yolks for a recipe, I keep the egg whites in a cup and put them in the fridge for later. Later never comes and I...
Mar 26
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Crispy fried eggs
"Anything topped with a crispy, runny fried egg is a winner in my eyes!!" Jamie Oliver Above is my inspiration for today Spaghetti...
Mar 25
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Does everyone have a practiced dish?
"Do they even want to have a practiced dish?" Browsing through my blog ideas from here and there - mostly quotes from various people, I...
Mar 24
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Who honestly doesn't have a favourite mug?
"how using a much loved cup or bowl can increase our enjoyment of what we eat or drink." Nigel Slater I have just finished a perfect...
Mar 23
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Guilty reserve drawers
My phone is recharged so photos taken I'm continuing my tour of the kitchen with these two drawers, which are opposite to my pantry. I...
Mar 21
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Words in a recipe lead here and there
"Dice a little onion, carrot and celery to the size of Dolly Mixtures." Nigel Slater A typically wry kind of simile from Nigel and the...
Mar 20
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French village moments
Clocks slay time... time is dead as long as it is being clicked off by little wheels; only when the clock stops does time come to life....
Mar 19
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Punjab - five rivers, five spices
No I haven't jumped from the Caribbean to India on my world tour of food. This is a lucky dip recipe which has led me here and there,...
Mar 18
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Leftover pizza
"Some like it hot Some cold I like it room temp" u/eboj-dm/reddit I'm reviving that reddit haiku about leftover pizza, because I really...
Mar 17
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Chickpeas and pasta
"one of the most deliciously frugal and honest platefuls I know." Rachel Roddy "a healing dose of starch on starch." Katie Leaird I...
Mar 16
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Loose ends
Loose ends: things that still need to be done or explained" Cambridge Dictionary At loose ends: Unfinished details, incomplete...
Mar 15
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The ordinariness of pasta
"Every day millions of us are united in doing the same thing. We take a packet of pasta from the shelf, we tip the shapes into boiling...
Mar 13
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Lessons from a Persian mama
"This is a blog about food, pretty food pictures, love of life and celebrating different cultures" Hora Time for a look at another food...
Mar 12
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Culinary haikus - an AI suggestion
"Haiku moments are the will-o’-wisps we seek. The purest of them aren’t formed by effort. They arise naturally when we allow ourselves to...
Mar 11
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Baked feta pasta - Again
"It's endlessly adaptable, all but foolproof. Most of all, it's just really, really good." Mary Elizabeth Williams/Salon Uninspired as...
Mar 9
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