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My attempt at the Roux brothers' lemon tart
"This is not a typical lemon tart you will find in a cafe. This is a tower of perfect lemon curd sitting upright, barely able to hold...
Mar 22, 2021
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Deciding on dinner
"A meal plan should not dictate your life." Tony Naylor Every day everyone has to confront the issue of what to cook for dinner. Well...
Feb 28, 2021
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Jam
"Extra effort is one powerful secret ingredient." Jenna Woginrich - The Guardian I think, and I sort of hope, that I have finished with...
Feb 13, 2021
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Stephanie's freezer - a lucky dip
"Simply by intelligently treating the freezer as a resource, we can gain immense benefits. We save money, we reduce waste, and we can...
Jan 20, 2021
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The Ottolenghi way - testing, testing, testing
"It’s where concepts take shape and plans for future projects – recipes, articles, books and restaurant dishes, bagged products, cakes...
Jan 18, 2021
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Gingerbread
"An I had but one penny in the world, thou shouldst have it to buy ginger-bread" Shakespeare Following on from my Christmas hamper idea...
Dec 9, 2020
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Puff pastry and fruit - things I have learned
This post might turn out to be somewhat boring - it's just me passing on what I have learnt from a partial disaster. But if you ever...
Dec 7, 2020
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Memory + imagination = dinner
“It needs to have whatever it was that you were reaching for as a kid: This is my after school memory, or this is the thing we always...
Dec 6, 2020
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So many plums, so I'm trying fruit leather
"I could of course just leave the fruit on the tree for the birds, but that seems wasteful somehow. You have a tree laden with fruit so...
Dec 1, 2020
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Indecision and macaroni cheese
"simplicity is the key to macaroni cheese ... nothing should leap out at you except a clumsy, gooey richness" Tom Norrington-Davies...
Nov 29, 2020
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Mashed potato is not the same as purée de pommes de terre
"There is no wrong way to mash a potato; only multiple right ways to serve a purpose." Yotam Ottolenghi On the left British mashed...
Nov 23, 2020
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Messing with simplicity
"The simple approach is the best way to honour your ingredients. It's also the best way to lessen the pressure on yourself and, I think,...
Nov 15, 2020
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On simplicity
"Simple is easy to get wrong" Neil Perry I've been meaning to do something on the really, really simple pasta recipes that exist out...
Nov 13, 2020
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Separating eggs
Following on from our mini disaster in separating eggs for the chocolate mousse, I thought I would look into easy ways of doing it. And...
Oct 27, 2020
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The joyful anarchy of home cooking
I saw that quote in Rachel Roddy's article on Pollo con peporino, so I stored it away in my head because it was so good. And then my son...
Oct 25, 2020
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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
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I'm so not in the digital age
A friend sent me the above video this morning. It comes from a company called Blossom who have dozens of other videos on YouTube and...
Sep 16, 2020
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From domestic science to food tech
"I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not...
Aug 14, 2020
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Did your mother have a cookbook?
Here is my mother in her tiny kitchen cooking something - I can't tell what. She has various bottles and packets on the bench but I...
Aug 10, 2020
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