

Chocolate with Heston
I had the luxury last night of being able to watch a few television cooking programs, as David was out in the street with his wine club...
Nov 11, 2020


One more oaty thing
Whilst I was flipping through my recipe books looking for something for David's special dinner I came across Raspberry and honey...
Nov 8, 2020


The oats challenge
It's David's special meal day and the challenge was oats. Quietly I was pleased about this. I rather like oats - though never in...
Nov 7, 2020


Back of the cupboard - Tahini
"Behind ever great Palestinian dish lies a swirl of tahini. Maybe not every single dish and maybe more or less than a swirl, but, still,...
Oct 29, 2020


Pollo alla Romana con peperoni
"sun-soaked, fullsome and a bit much if you are not in the mood. But if you are, it is gorgeous, the stewed tomatoes and peppers like a...
Oct 24, 2020


Bakewell tart and pudding
Who says English food is boring and rubbish? That's not a quote, that's just me. For the weekend cooking class we were going to make...
Oct 22, 2020


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

