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Recent eating - from the thrown together to the sublime
They say the way to a man's heart is through his stomach, and I guess that's what I have been trying to do for almost 60 years now. So I...
3 days ago
11 views
1 comment


Tfaya
Above is Tfaya baked chicken from Nargisse Benkabbou - now British, but born in Brussels to Moroccan born parents - chef and food...
4 days ago
5 views
2 comments


The mysteries of authenticity
"While the concept of a fried roll originates from China, the specific combination of chicken and ham is not a traditional Chinese...
4 days ago
10 views
1 comment


Jottings
"Jottings: Quickly written short notes" Cambridge Dictionary I'm making a batch of marmalade because David has run out. It's time...
5 days ago
14 views
1 comment


The nostalgia of mundane meals
"Mundane nostalgia refers to the sentimental longing for ordinary, everyday aspects of the past." Google AI The title of this particular...
Jun 16
16 views
1 comment


Filo tarts
"I think of filo pastry as edible wrapping paper. Something in which to hide fragile fillings, such as feta cheese and thyme leaves,...
Jun 7
6 views
0 comments


Pasta Primavera
"I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables...
Jun 6
4 views
1 comment


Upping my sandwich game
"No offence, but I find sandwich recipes pointless. Who needs a recipe for making a sandwich? It’s like looking up a manual before taking...
Jun 2
9 views
1 comment


Carrot salads
"Creative freedom is a huge carrot." Adam McKay I don't think Adam McKay meant, what I have taken to mean from the above quote. I think...
May 30
9 views
1 comment


Genteel eggs
Coddled, baked, shirred, en cocotte, moulded eggs, egg-in-a-cup - not poached - but I'm confused This all began with this rather lovely...
May 27
5 views
2 comments


Intangible Mexico
"perhaps the most misunderstood country and cuisine on Earth." Anthony Bourdain Mexican food is huge. It is one of just four cuisines...
May 26
6 views
0 comments


Nigel's spicy sausage pasta step by step
"I couldn’t get over how lush it tastes; creamy and luxurious and comforting" A Muse Bouche You may remember that I decided to try to...
May 21
9 views
1 comment


Tartiflette
"That alpine dish of tartiflette, whose layers of potatoes, onions, smoked bacon and reblochon cheese helps to thaw out skiers and...
May 19
5 views
1 comment


Baked oats
"Everything looks like cake, but is not in fact cake." Emily Gerard/Today This is one of those posts that began with me thinking I was...
May 17
9 views
1 comment


Jollof rice - a quickie
“at home and in the diaspora, we will take up arms to defend anything and everything about it – its origin, preparation and by God, how...
Apr 30
5 views
1 comment


1973 baked bean hotpot for kids
"The recipes in this book have been specially chosen for you because they are easy to follow. Cooking is a wonderful hobby for boys and...
Apr 28
4 views
0 comments


Khachapuri Imeruli
"For a population of less than 4 million, Georgia has more than 20 regional cheese breads" Alice Zaslavsky I have suddenly realised...
Apr 25
12 views
1 comment


Mouthfuls
Mouthful "an amount of food or drink that fills your mouth, or that you put into your mouth at one time" Cambridge English Dictionary...
Apr 24
11 views
1 comment


Broccoli, pasta - ordinary - but ...
"What’s courageous about the timeless combination of broccoli and pasta?" Deb Perelman/Smitten Kitchen The answer is nothing of course. ...
Apr 22
4 views
0 comments


Easter - done✓ Now I can relax
This is Australia. It's not spring, it's autumn. So there is no connection to the symbolism of the pagan fertility, or the Christian...
Apr 21
11 views
1 comment