

"Add as many herbs as you like"
"Surely he didn’t mean a whole bunch of rosemary?" Rachel Roddy This post has turned out to be a mix of a couple of ideas that I had...
Mar 14, 2024


So ordinary
This is a dish found in the last Coles Magazine. It's called One-pan prosciutto chicken with tomatoes and honestly there is nothing...
Mar 10, 2024


I made some Priddy Oggies
"Their success depends on a certain skill, just enough to be both a challenge and a pleasure." Jane Grigson Last week was a 'guru' week...
Mar 9, 2024


Baps - a guilty pleasure
"A bap is, at its simplest, a bread roll. At its more complicated, it is a tender pillow of dough, often made with milk, lard, and...
Mar 7, 2024


Roasting garlic and shallots
"People always seem to eat incredible amounts of this" Nigella Lawson "It's hard to imagine now, but it wasn't until the middle of the...
Mar 4, 2024


Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
Mar 3, 2024


Swifties
"Swifty - Australian - a deceptive trick" An alcoholic drink consumed quickly" Oxford Languages "Not a valid Scrabble word" Wordnik "A...
Mar 2, 2024


I feel like pasta and I have - fennel
So - we are back from our mini adventure down in Inverloch about which I am still pondering on what to say. An end to being cooked for...
Mar 1, 2024


Bay leaves
"Bay leaves are the burnt-orange flares of the herb world. Once, like curly parsley, they were everywhere. And then they weren’t." Matt...
Feb 26, 2024


Tumact me tulez (tumacë me tulë)
"a deeply good dish with anchovies, walnuts, breadcrumbs and Albanian roots, from Barile in Basilicata." Rachel Roddy My husband tells...
Feb 22, 2024


Old fashioned grilling
"That tangle of bars that lights up over the food isn't worthy of the name. In my book a grill is where the heat comes from below the...
Feb 19, 2024


A clumsy dance around the fridge
When I have cooked at home this week it has been to cook leftovers - to try and invent something tasty from assorted remnants in the...
Feb 15, 2024


Never the same - interpreting recipes
“an epic of desire, of dancing, of experiments in embodiment and transformative encounters with other people,” Rebecca May Johnson In my...
Feb 14, 2024


Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
Feb 13, 2024


Allspice
"Everything is in there: it gives you a hint of cinnamon, nutmeg, that pepper-y, clove-y taste, all of these different flavours out of...
Feb 12, 2024


Iles flottantes
“a French take on what the English would describe as ‘a nursery pudding’”. We’re reared on suet dumplings and steaming semolina, while...
Feb 5, 2024


No date syrup - so ...
"If you can’t find mulberry pekmez, use date syrup instead." Yotam Ottolenghi I put that quote at the top of this post, because it...
Feb 2, 2024


Cruising the net on a sunny afternoon
"In this age of getting what you want and getting it now, the simple pleasure of browsing is often forgotten." Tom Hodgkinson "watching...
Jan 30, 2024


Cuisine heureuse - two men and a first recipe
"Books are so much more than simply a collection of words. They are glimpses into an epoch and the author's soul." François de...
Jan 29, 2024


Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
Jan 28, 2024

