

Bland - some thoughts and a recipe
"Bland: lacking strong features or characteristics and therefore uninteresting. Unseasoned, mild-tasting, or insipid." Oxford Languages...
Jun 16, 2023


Ottolenghi's tomato tarts
"The best thing to do to overcome feeling downcast and gloomy is to eat tomatoes a few times a week, say researchers." The Health Site I...
Jun 13, 2023


First
"Presentation of the first course is of especial importance; owing to its place in the menu it should give a favourable impression both...
Jun 12, 2023


Barbecued gnocchi? - Kebabs for vegetarians
"With a little imagination ... the meat-free barbecue can be an exciting proposal. The essential point is not to try to replicate meaty...
Jun 10, 2023


Carne assada or asada?
This is a guru week - a week in which I return to one of my early cooking influencers/teachers for a recipe to try out for dinner. This...
Jun 6, 2023


Hodgepodge
"Hodgepodge: a jumble, a heterogenous mixture" Merriam-Webster Dictionary "a confused mixture, a hotchpotch" Oxford Languages...
Jun 5, 2023


"Remove the skin and seeds from the peppers"
"Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers." ...
Jun 4, 2023


Three moments in time - gnocchi
"Gnocchi is not just for rib-sticking, soul-warming meals by candlelight, but for light summer days, too." Nigel Slater Uninspired again...
Jun 1, 2023


Cornbread - I'm confused
"Everyone at least agrees that the best cornbread is made at home" Felicity Cloake "all cornbread is authentic, as long as it's good,...
May 30, 2023


Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
May 23, 2023


Mundane to trendy and back to mundane
"blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who...
May 21, 2023


Tacos - where to begin?
“Tacos are great because you can eat very well, with really good ingredients, for not a lot of money or time,” Joe Hargrave The other...
May 16, 2023


Smidgens
"Smidgen - a small amount of something." Oxford Languages Smidgens the chocolates Actually Smidgens are also an American chocolate...
May 15, 2023


Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
May 14, 2023


Green herbs, chicken and Madhur Jaffrey
"It is divine: rich, sophisticated, flavourful, ultra-curry but with a delicate complexity unknown to most who have not tried real...
May 11, 2023


A rainy day dish
"The recipe is pretty simple, but not for the calorie-conscious" Australian Food Timeline It's a miserable day and we have promised to...
May 7, 2023


Coincidence, heaven and bougatsa
"a dessert called bougatsa made her believe in heaven." Michelle de Kretser Next week is book group week and I am currently reading the...
May 4, 2023


The dream of Tuscany
"Toscana has been the region of the last decade (or two). Everyone outside Italy wants to live there, and just about every other person...
May 3, 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...
Apr 30, 2023


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

