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- 2 days ago
Old things
"Whether we grow herbs, eat them, or take them as medicine, they carry us, if we stop to think about them, far back into history."...
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- May 17
Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
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- Apr 27
Beginnings
“Meat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek...
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- Apr 2
Psarasoupa me avgolemono
"Avgolemono is just so important to Greeks. But maybe it's even more important to Greeks who've left Greece." Simon Gloftis I haven't...
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- Feb 27
German food - is it really that bad?
"During the last 50 years that nation has changed more than any other in Western Europe. Yet it has remained German, because everything...
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- Jan 2
First recipe, first book
"The only way to eat superb Indian food, with a guarantee of variety, quality and freshness of ingredients, is to learn to cook it for...
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- Dec 18, 2022
Not much to say about asparagus soup
"It sort of goes against the grain to turn the most beautiful of vegetables into a soup." Simon Hopkinson My next first recipe has been...
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- Nov 9, 2022
One soup or four?
"Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be...
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- Nov 7, 2022
Genteel sandwiches on the lawn
"Everything tastes better outdoors." Claudia Roden It's such a beautiful day - you can almost imagine that summer is actually on its...
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- Oct 24, 2022
How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
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- Sep 27, 2022
Good things = kippers
"Eat with horseradish sauce, good bread and a poached egg - if you fancy - and tease every last morsel from the spine bones and head. ...
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- Sep 2, 2022
National cuisines and in defence of the English one
"A tapestry and patchwork quilt that embraces the best of the old traditions as well as the newer additions to our repertoire, which are...
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- Jun 27, 2022
Jane Grigson and the apple of paradise
“She thought food was the key to unlocking life,” Sophie Grigson This is one of my First Recipe posts - the book in question being Jane...
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- Jun 4, 2022
Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
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- Apr 9, 2022
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,...
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- Jan 28, 2022
Did consommé die?
"Consommé shows skill and panache without shouting, like a Savile Row shirt: crisp, understated, but oozing style and class. Consommé is...
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- Jan 1, 2022
A favourite fish - first recipe
"Remember that a very good sardine is always preferable to a not that good lobster" Ferran Adria I know I've done sardines before - a...
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- Dec 14, 2021
Back - to basics and beginnings
It's been almost a week since I have created a post for this blog. Why? Well all sorts of reasons, most of them being just that I have...
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- Nov 28, 2021
Hors d'oeuvre variés - a first recipe
"The real purpose of the hors d'œuvre cours is to stimulate the appetite, not to drown it." Robert Carrier The picture at left is from...
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- Nov 5, 2021
Satay sapi - a first recipe
"Inherent in the great tradition of satay is the tendency to tweak—to take a classic recipe and make it your own." James Oseland -...
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