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- 2 days ago
Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
9 views0 comments

- Sep 23
A nifty writer's block idea
"When, after all attempts, there is no recipe to make, I’ll write about what I find on the relevant page or pages. Heck, it may be too...
8 views0 comments


- Sep 22
Lush - Welsh food
"Lush is a word you describe for the tastiest Welsh food over your nan’s, ... Lush is a Welsh term of endearment. If you ever visit...
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- Sep 20
Cabbage rolls from long ago
Once upon a time I sat in this very spot and gazed upon the Mostar bridge. Well I am 90% certain it was in this spot - although, when I...
34 views0 comments


- Sep 19
Cabbage, potatoes, Portugal, soup - basic
"I have written this book to introduce Portuguese dishes to cooks in this country, rather than to tell them what to eat in Portugal." ...
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- Sep 16
Orzo or rice? with chicken
"an urgent need for dishes that served to soothe rather than excite. " Nigel Slater Nigella gets top billing again - this time with her...
15 views0 comments


- Sep 15
Salted caramel
"Its popularity may come from its effects on the reward systems of the human brain, resulting in 'hedonic escalation'". Wikipedia Is this...
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- Sep 14
Sainte Ménéhould
"I only wish I could have cooked it for her, as I know it was one of her favourites. We would have drunk a bottle of old Rhone with it....
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- Sep 10
Classic - apple pie
"Good apple pies are a considerable part of our domestic happiness." Jane Austen The first thing to say is that this is a first recipe...
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- Sep 9
History in a kind of pancake - or flatbread, maybe even chips
Cecina, Asfrisciolata, Socca, Turta, Turtellassu, Fainá, Torta di ceci, Calentita, Panisse, Panelle, Pizza a caballo ... so many names...
7 views0 comments


- Sep 8
Too many onions - what to do?
"I wonder how many of you, when it comes to cooking your next meal, will start it by peeling an onion?" Hugh Fearnley-Whittingstall Well...
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- Sep 7
Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
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- Sep 6
Words from Rachel Roddy
"sgargarozzare, which my wine-selling friend Antonio defines as: “To consume or throw back with joy, and with no intention of stopping.” ...
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- Sep 2
Fruit toad in the hole - Clafoutis
"This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite...
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- Sep 1
So retro, so English and so unavailable
"The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry...
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- Aug 31
The Country captain dispute(s)
"I have yet to find two explanations for the name of this dish that agree!" Madhur Jaffrey Or two recipes that more or less align come...
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- Aug 30
Bitter sweet - chocolate mousse memories
"No matter how many new desserts come along, the classic chocolate mousse is rarely met with anything but delight." Nigel Slater This is...
24 views0 comments


- Aug 28
Deliciously English
"sometimes it takes years of looking at other countries to realise how wonderful your own actually is." Jamie Oliver I'm sort of killing...
13 views0 comments


- Aug 26
Herbes de Provence
"When tidying up your herbs at the end of the summer, cut lots of each, tie them in bundles, dry in a cool, dry, airy place and turn them...
9 views0 comments


- Aug 24
Brunch at Nopi - well not really
"Call it breakfast, call it brunch – it’s usually something topped with a couple of poached eggs, served with a strong flat white. Hold...
6 views0 comments