

Olive oil - tasting leads to poaching
"Poaching in olive oil adds some of its flavor to whatever you're cooking, and makes it more tender and luscious than water ever could....
Oct 21, 2020


A forgotten, perhaps maligned cuisine
"Most of us think of German food as an endless succession of sausages and sauerkraut, working up to a grand climax of sauerbraten and...
Oct 20, 2020


Skillets - I'm confused
"Pans made of cast iron are typically called skillets, whereas their non-stick, aluminium or stainless steel counterparts are usually...
Oct 18, 2020


Bolognaise in a sandwich?
Well a toasted sandwich anyway, which makes more sense. If you can do baked beans then why not bolognaise? A good way of using up those...
Oct 16, 2020


A desperate creation - vinegar pie
"a pie that you made when you had nothing left to make it with," Joanne Raetz Stuttgen Before I even start on the weirdness of this dish...
Oct 15, 2020


First recipe - les sauces and Madeira
"Anyone who can produce even the few easy sauces described in this chapter and serve them with well-cooked grills or roasts, poached or...
Oct 14, 2020


Tortilla things
"My mom cooked the same food every day - tortillas, beans and meat. If it was enchiladas, it was - tortillas, beans and meat. If it was...
Oct 10, 2020


Variations on a theme
"Boneless pieces of Tandoori chicken cooked with tomato, spices and finished with a cashew nut cream sauce." Haveli Heritage I got it...
Oct 5, 2020


Nursery food
"According to the great, Michelin-feted chef Pierre Koffmann, oeufs à la neige, as this dish is also known across the Channel, are “a...
Oct 4, 2020


Competing with Robert Carrier
"Culture stems from the stomach as well as the brain." Robert Carrier I'm still doing my weekly cooking classes with the grandchildren,...
Sep 28, 2020


Tarragon
"It would be a terrible shame to leave tarragon to hushed dining rooms and three-star chefs. With its aniseedy, liquoricey punch, its...
Sep 26, 2020


Cook Republic - another popular blog
"When you blog for so long and food is a constant, you often lose the love for food, the taste and hunger for it. But then you rediscover...
Sep 24, 2020


Shredded meat and fish things
"just add toast and maybe a blob of fruity chutney. And here's the thing: with well-sourced ingredients, the pâté you make yourself (even...
Sep 23, 2020


Outdone by the grandchildren
"Every once in awhile, a recipe comes along that's surprising in its efficiency, that employs smart techniques to squeeze every last drop...
Sep 22, 2020


Lucky dip - unadventurous me
Sometimes, it’s worth following a recipe, even if you don’t have to." Cooking all of Real Fast Food I'm feeling lazy and I haven't done...
Sep 15, 2020


A non Jewish version of a non Jewish, Jewish sandwich
"It’s an unbelievable combination of flavours and textures. And it is, without question, one of the BEST sandwiches in the world!" Nagi...
Sep 13, 2020


A failure
A couple of nights ago I made ham and pea soup - because David had bought me that lovely damper bread from Woollies. I really wanted to...
Sep 7, 2020


The second of those popular blogs - Cafe Delites
"Life is too short for bland and boring. It’s about finding balance and falling in love with food all over again!" Karina Continuing...
Sep 4, 2020


Back of the cupboard - fruit mincemeat
As I have said, I am making marmalade - three batches down and one, maybe one and a half as it were, to go. And I am running out of...
Sep 3, 2020


Pears and passionfruit - a list
I was supposed to be having a cooking lesson with my granddaughters today, but a power outage has put paid to that. We were going to...
Sep 2, 2020

