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Filo tarts
"I think of filo pastry as edible wrapping paper. Something in which to hide fragile fillings, such as feta cheese and thyme leaves,...
Jun 7


Pasta Primavera
"I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables...
Jun 6


Unloved fusilli and its friends
"three small wings elegantly twisted on themselves, in a spiral movement." Barilla I had a feeling that fusilli, those short spiralised...
Jun 4


Upping my sandwich game
"No offence, but I find sandwich recipes pointless. Who needs a recipe for making a sandwich? It’s like looking up a manual before taking...
Jun 2


Carrot salads
"Creative freedom is a huge carrot." Adam McKay I don't think Adam McKay meant, what I have taken to mean from the above quote. I think...
May 30


no food no life - i am a food blog
"I get a lot of inspiration from eating out and after hearing me say, “I could make this at home,” for the umpteenth time, Mike, my...
May 28


Genteel eggs
Coddled, baked, shirred, en cocotte, moulded eggs, egg-in-a-cup - not poached - but I'm confused This all began with this rather lovely...
May 27


Too much of a coincidence - so - some recipes
I'm not sure whether it's a lack of inspiration or sheer laziness, but I'm finding it hard to get going on a blog today. I have long...
May 24


Angel hair
“Angel hair just lands on your chin like the strands of a wet mop.” Bon Appétit "The thin strands absorb sauce like few other pastas...
May 23


Nigel's spicy sausage pasta step by step
"I couldn’t get over how lush it tastes; creamy and luxurious and comforting" A Muse Bouche You may remember that I decided to try to...
May 21


Tartiflette
"That alpine dish of tartiflette, whose layers of potatoes, onions, smoked bacon and reblochon cheese helps to thaw out skiers and...
May 19


Now is the winter of our content
"a carol to what makes the cooking of the cold months something to cherish." Nigel Slater It has been very cold today - well 'very' is...
May 18


Baked oats
"Everything looks like cake, but is not in fact cake." Emily Gerard/Today This is one of those posts that began with me thinking I was...
May 17


From Aberdeen to Ottolenghi
"At first glance, a rowie looks a bit like an unfortunate croissant that you find in the bottom of your bag, crushed by a bag of apples...
May 10


A template - scones - savoury ones
I love templates of all kinds. This entire blog is made from a template. Alas it is no longer in Wix's vast library of templates, so I...
May 9


Pomegranates and pasta?
"The unexpected joy of combining pomegranates with traditional pasta" WIX AI post title suggestion This is the nearest I could get to an...
May 8


Onions, potatoes, carrots - comfort
"the heart-warming glow that comes from cooking cheap ingredients slowly." Nigel Slater I'm determined to be better at emptying my...
May 7


Boredom leads to an idea and to teenagers
“Anyone who likes to eat, can soon learn to cook well." Jane Grigson I get bored. Frequently. Always have and am currently going...
May 6


BIR - British Indian restaurant food
I wanted not only to learn how to cook Indian food correctly, but also really get to know how all those spices and other ingredients...
May 5


Underused shallots
"Use shallots raw in a salad and they will sing harmoniously with your other veg; use onions when making a stew. Shallots when you...
May 4