

Sfouf cake
Working my way through my email newsletters and looking for something relatively quick and simple I came across the above in a newsletter...
Jul 14, 2025


Poaching chicken in vinegar
I have this pile of books on my desk which I have recently purchased, or which are first recipe or lucky dip books. So on a rainy day...
Jul 10, 2025


"Light heart, light baking" - crumble
This post is probably going nowhere. It's just based on a couple of lengthy quotes from Nigel. Here's the last part of it, and I hope...
Jul 8, 2025


Rambling again - a pasta dish
"Best eaten after sturdy exercise in the open air." The Food of Italy This is a typical Rosemary's ramble, beginning with the usual what...
Jul 3, 2025


Deep dish pizza
After the first slice you are full, and you should be. You’ve eaten roughly three pounds of food that is baked on top of a crispy,...
Jul 2, 2025


A riff on a riff on a riff - tuna mornay
"Even the recipes you thought were canonical often started with a riff." Alice Zaslavsky I've gone back to my Ideas list with tuna...
Jun 24, 2025


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...
Jun 21, 2025


Tfaya
Above is Tfaya baked chicken from Nargisse Benkabbou - now British, but born in Brussels to Moroccan born parents - chef and food...
Jun 20, 2025


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...
Jun 20, 2025


Jottings
"Jottings: Quickly written short notes" Cambridge Dictionary I'm making a batch of marmalade because David has run out. It's time...
Jun 18, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


Tartiflette
"That alpine dish of tartiflette, whose layers of potatoes, onions, smoked bacon and reblochon cheese helps to thaw out skiers and...
May 19, 2025


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, 2025

