

Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
Mar 27, 2022


A quote
"Hell, it's only food. Just enjoy it." Jill Dupleix Jill Dupleix always looks amazingly carefree and confident in her photographs, but...
Mar 25, 2022


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


Another dead project
"ideas aren’t worth anything. It is about the execution of those ideas. It is about turning those ideas into reality. " Jake Jorgovan...
Mar 23, 2022


Marinades
"They are little kitchen lifesavers." Nigel Slater I'm not really quite sure where the inspiration for this post came from. Well I did...
Mar 22, 2022


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


When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
Mar 15, 2022


In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
Mar 9, 2022


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


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


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


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


Does anyone make soufflé anymore?
"It feels more like magic than cooking." Nigel Slater I'm attempting a bit of a tidy up of my desktop pile of books of potential...
Mar 1, 2022


A new kind of cauliflower cheese
"Cheese lava in filo form." Ever since I got Ottolenghi's latest book Shelf Love I have been dying to make this. Well virtually...
Feb 28, 2022


4 common leftovers - no. 1 Milk
"We've drunk milk for thousands of years and cooked with it for centuries. It is an everyday staple, a food so throughly embedded in our...
Feb 25, 2022


Uphill all the way
You can't climb uphill by thinking downhill thoughts." Zig Zigler Today, being a beautiful and not too hot day, I walked back from the...
Feb 22, 2022


Terrine de campagne
"Remember that it will taste better the next day" Jane Grigson A busy week is looming so it's possible there will not be many posts this...
Feb 14, 2022


Snippets
"a small and often interesting piece of news, information, or conversation" Cambridge dictionary Well I hope interesting. Although today...
Feb 12, 2022


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


Make this - and whatever happened to smoked mackerel?
I'm on a bit of a Nigel Slater roll at the moment. Most of tonight's family dinner is going to be Nigel Slater, with a bit of Curtis...
Feb 7, 2022

