

Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
Oct 19, 2022


A man well ahead of his time
what to do with watermelon and pomegranates Still life with a watermelon and pomegranates is the title of this painting by Paul Cézanne. ...
Oct 17, 2022


A great big bunch of fennel leaves
My gardening friend gave me a fennel bulb which I shall use in some delicious way yet to be decided. But it came with this great big...
Oct 11, 2022


Should we acknowledge french onion soup in a packet as an ingredient?
"That beefy, caramelized onion flavor is actually really hard to achieve on your own at home. Improbably, the product is vegan, made...
Oct 9, 2022


Morello cherries
"où sont les neiges d'antan? (where are the snows of yesteryear?)" François Villon (1431- after 1463) Now what has that quote at the top...
Oct 3, 2022


Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
Sep 30, 2022


Parsley is a herb not a garnish
"food that survives the ages is food that is good for us." Jill Dupleix So says Jill Dupleix in her page of bon mots called Kitchen...
Sep 28, 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. ...
Sep 27, 2022


Sugar cane
"reeds that produce honey without bees" Yesterday we journeyed to the beautiful Mossman Gorge in the Daintree. As any of you have been...
Sep 15, 2022


A bag of Brussels sprouts and some milk
First thought - Is it brussels (after the city and should it be capitalised) or is it brussel? I think the Americans think it should be...
Sep 8, 2022


Gleanings
"to obtain information, knowledge, etc., sometimes with difficulty and often from various different places" Oxford Learner's...
Sep 7, 2022


Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
Sep 1, 2022


Which fish?
"I think fish is nice, but then I think that rain is wet, so who am I to judge?" Douglas Adams Apologies for neglecting the blog of late....
Aug 17, 2022


Greens and bread
Ever since I got Ottolenghi's first Test Kitchen book - Shelf Love, I have been meaning to make this recipe. It's called Kale pesto...
Aug 6, 2022


Carbonnade Flamande - have I got the right beer?
"It occupies that culinary space that makes it feel like it's both comfort food and a decadent treat." Diversivore I started this...
Aug 4, 2022


Frugality - Delia versus delicious.
"we never knew how much we loved broccoli until we couldn't afford it." delicious. Yesterday was to be our family birthday party for our...
Aug 1, 2022


A chicken and Brussels sprouts challenge
"Romans called these tender buttons bullata gemmifera (diamond-makers) because consumption was rumoured to enhance a diner's mental...
Jul 28, 2022


Pomelo
"The gentle giants of the citrus world, pomelos have a fragrant sweetness balanced by a mild tartness—think grapefruit with less...
Jul 24, 2022


Kohlrabi
"like Humpty Dumpty hiding in a hedge" Riverford I have never in my life tasted kohlrabi, so here are a couple of quotes to describe...
Jul 9, 2022


Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
Jun 28, 2022

