

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


Primavera
“She turned to the sunlight And shook her yellow head, And whispered to her neighbour: 'Winter is dead.'" A.A. Milne, When We Were Very...
Sep 1, 2020


A lost recipe
It's a David's special meal day and he, in a 'moment in time' mode, remembered a meal we had in France many, many years ago which was a...
Aug 29, 2020


More than marmalade
"their Indian name is "narayam", which means 'perfume within'" It's that time of year again. Marmalade making time and I have talked...
Aug 28, 2020


First recipe - apple fritters
The splendour of a perfect fritter lies in a crisp outer layer – nicely tanned, brittle and light, not too thin and definitely not too...
Aug 26, 2020


New cauliflower cheese
"After all it does contain cheese, so it can't be all bad." Felicity Cloake This picture is of the traditional kind of cauliflower...
Aug 25, 2020


3 ingredients - internet or books?
"Google generally takes you somewhere you were already thinking of going, a book can take you somewhere you did not imagine before you...
Aug 23, 2020


Where are the peanuts?
"In a high-pressure environment, peanut butter can be turned into diamonds" National Peanut Board (US) Well I'm not sure whether that...
Aug 22, 2020


Back of the pantry - pickled cherries
"When I say pickled, I don’t mean the fruit should be kept lurking in a jar of malt vinegar and spices for six months." Nigel Slater Six...
Aug 20, 2020


Streusel is not crumble - or is it?
"In a perfect world, streusel would be sprinkled on top of everything" Emily Fleischaker - Buzzfeed On the left is a scan of a very old...
Aug 18, 2020


Pollo en salsa de almendra or pollo en pepitoria? (Lucky dip)
Not very appetising looking is it? As one writer said somewhere - it's a bit beige. And apologies for the line down the picture - it's...
Aug 16, 2020


Stroganov
"It's a fine combination of French method and Russian ingredients. It also has the advantage of being quick and simple to prepare. Some...
Aug 13, 2020


Choi
"the warp and woof of Chinese cookery" Joy Larkcom It was my turn to do the supermarket shop yesterday and so I was on the lookout for...
Aug 9, 2020


Always leftovers - savoury scones
I sometimes feel I have nothing but leftovers to deal with. It's so hard to cook for just two people without having leftovers. I can't...
Aug 8, 2020


Guy Fawkes food - parkin et al.
"Whatever the origins of bonfire night, its central features can still be thought of as good for the soul. Staring into the heart of a...
Aug 7, 2020


Fishy sauces
"For we moderns, at least in the West, there’s a kind of lurid slow-down-for-the-car-crash appeal when reading about garum, an...
Aug 6, 2020


English jammy things
"Jam, in its various incarnations ... is a non-necessary comestible. It wasn’t always thus. Jam ... was a way to preserve food, to...
Aug 4, 2020


Sausages and sauerkraut
"Sausage can get complicated. Take Germany. There are said to be 1,500 types of sausage that vary between region, town, and maker. Some...
Aug 2, 2020


What to do with leftover Corona beer
"the hoppy, malty, slightly bitter character of a good beer adds a unique quality to food ... pleasantly bitter, a little sweet and most...
Aug 1, 2020

