Search


- 3 days ago
Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
11 views0 comments


- Sep 14
Sainte Ménéhould
"I only wish I could have cooked it for her, as I know it was one of her favourites. We would have drunk a bottle of old Rhone with it....
6 views0 comments


- Sep 8
Too many onions - what to do?
"I wonder how many of you, when it comes to cooking your next meal, will start it by peeling an onion?" Hugh Fearnley-Whittingstall Well...
8 views0 comments


- Aug 20
A fridge raid tart
"There's a universal sweet spot by the fridges familiar space in which we've all stood, door ajar and locked into a staring match with...
8 views0 comments


- Aug 19
Chapatis - first recipe, first food
"as with all bread-making, this is not the time for guesswork" Bob Granleese/The Guardian I have to say that as I read about chapatis,...
7 views0 comments


- Aug 10
A new word - gastrique
"The best thing about learning how to make a gastrique is that it's extremely easy for the clueless chef to do. It makes a simple dish...
3 views0 comments


- Aug 4
Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
8 views0 comments


- Jul 20
Bee or fly? Real or fake?
“It is cutlery, yes. But it’s also culture, it’s heritage and it’s history,” Thierry Moysset - CEO Forge de Laguiole This has been an...
9 views0 comments


- Jul 7
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
11 views0 comments


- Jun 18
Over the top?
"There is no limit to the amount of toppings you can put on your soup—you just might need a bigger bowl if you go too hard." Alyse...
8 views0 comments


- Jun 13
Ottolenghi's tomato tarts
"The best thing to do to overcome feeling downcast and gloomy is to eat tomatoes a few times a week, say researchers." The Health Site I...
3 views0 comments


- Jun 10
Barbecued gnocchi? - Kebabs for vegetarians
"With a little imagination ... the meat-free barbecue can be an exciting proposal. The essential point is not to try to replicate meaty...
6 views0 comments


- Jun 4
"Remove the skin and seeds from the peppers"
"Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers." ...
7 views0 comments


- May 30
Cornbread - I'm confused
"Everyone at least agrees that the best cornbread is made at home" Felicity Cloake "all cornbread is authentic, as long as it's good,...
7 views0 comments


- May 21
Mundane to trendy and back to mundane
"blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who...
6 views0 comments


- May 12
Kitchen satisfactions
"A kitchen is a good place to be, almost always the best place in the house." Michael Ruhlman This is my kitchen. I love it. It's one...
6 views0 comments


- Apr 15
Stewing - when, how, what?
"Believe it or not, there are no right or wrong ways to make stew" Pip Spence on the Jamie Oliver website I'm planning to make a beef...
8 views0 comments


- Apr 1
A recipe a method or just an idea?
"the possibilities are endless." Gourmet Traveller Last night we had friends to dinner, some of whom were vegetarian, so vegetarian was...
9 views0 comments


- Mar 23
Pickled onions - ancient or modern?
"Pickle a big batch, put them on everything." There are the ones in the jar - brown and whole, and the ones in a dish - sliced, pink and...
9 views0 comments


- Mar 6
Do as you're told
"Do what you're told and everything will be alright" Norman Jewison When it comes to cooking it's a dilemma. Do you do what you're...
6 views0 comments