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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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- Oct 15, 2021
Flamiche - a first recipe
"my favourite savoury tart" Gabriel Gaté It could be mine too if I think about it. And I don't make it often enough - probably because...
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- Oct 6, 2021
First recipe - sesame prawn toasts
"This has to be one of the worst represented dishes on the Chinese takeaway menu. Too often you open your container to reveal...
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- Sep 12, 2021
Crossing the bridge noodles
"The dish relies on great chicken stock - so much so that restaurants guard their recipes like crown jewels." Tony Tan I'm back to first...
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- Aug 26, 2021
Preserved lemons - a first recipe
"Pluck one from the jar, rinse it off, and add it to everything that calls for lemon – and everything that doesn't," Clara Ines...
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- Aug 9, 2021
Cajun 'popcorn' - a first recipe
"Cajuns like to eat and they like to cook. It’s that simple. And like all good French people, they like to talk about food, too." Andrew...
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