

Carrot cake
"I don’t care what the problem is, carrot cake is the solution." Into the Cookie Jar Started on this a couple of days ago - the day of an...
Apr 29, 2022
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Grains in a salad - ancient or new?
"The vast array of grains marketed as ancient—from quinoa to millet to spelt—are, yes, old. Maybe 3,000 years. Maybe 8,000. Who knows?...
Apr 25, 2022
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Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
Apr 21, 2022
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Good Friday, and the Lamb of God
so many questions Let me say up front that I am not at all religious. However I was brought up a Christian - a good Church of England...
Apr 15, 2022
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Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
Apr 14, 2022
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Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
Apr 13, 2022
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A street library offering and a family saga
"Of course, you’re paying for the view at Watson’s Bay. And if you’re in a retro frame of mind, it might be just what you’re looking for."...
Apr 12, 2022
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English ingredients - a maligned cuisine
"Our weather may be unpredictable, but it gives us orchards of beautiful fruit, great soil for vegetables and the most wonderful lush...
Apr 7, 2022
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Something with mushrooms - and pastry
"Mushrooms, garlic, butter and thyme. I can hardly think of a better double date. even more satisfying, I think, is when there is some...
Mar 24, 2022
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4 common leftovers - no. 3 - salad greens
"If you have any in the fridge, the time to use them is now." Hugh Fearnley-Whittingstall I tend to think that the problem here is as...
Mar 20, 2022
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A mixed bag
"Definition: If you describe a situation or a group of things or people as a mixed bag, you mean that it contains some good items,...
Mar 17, 2022
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Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
Mar 16, 2022
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4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
Mar 8, 2022
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Cooking with bark
My sister is in the air on her way back to her English home after three months in the lucky country. Her parting gift was next week's...
Mar 7, 2022
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Time for some mini bites
" Bite - 'a piece bitten off'; a small meal; a portion severed from the whole; a morsel of food" Dictionary.com So I suppose a bite is...
Mar 5, 2022
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Humpty Doo barramundi
Well actually, as always, this is going to be about more than Humpty Doo. But I will start there. The actual starting point for this was...
Mar 3, 2022
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Why don't we cook more with grapes?
"Grapes don't continue to ripen once picked, so they stay as sour or as sweet as when they're harvested. Taste an unripe grape, and it...
Feb 26, 2022
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Now which plum cake shall I make?
"Plums are rather the forgotten member of the stone fruit member. Not as sexy as peaches, as expensive as cherries, or as tartly exotic...
Feb 10, 2022
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Crème fraïche
"For me, crème fraïche is the number one top of the pops cook's ingredient in the cream family." Delia Smith The first time I...
Feb 3, 2022
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Onions et al.(liums)
"the onion acts as an architectural underpinning or seasoning to make other vegetables more flavoursome." Bert Greene I'm not about to...
Jan 27, 2022
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