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May 2
Amuse-bouches
Amuse-bouches: "a bite-sized hors d’oeuvre sent out at the whim of the chef, to whet diners’ appetites (or “amuse the mouth”) for the...
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Apr 7
Fermented herring to taco Fridays - Sweden
"The backbone of Nordic cuisine comes from dealing with challenges" Rachel Khoo Back to my foodie tour around the world with the third...
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Mar 20
Crudités extremes
"the main object of an hors-d'œuvre is to provide something beautifully fresh-looking which will at the same time arouse your appetite...
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Nov 9, 2023
The internet does not know everything
"The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge." Daniel J. Boorstin This was just going to be...
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Sep 21, 2023
Deconstructing Tomates Provençales
"Why mess with perfection?" Jamie of Jamie and Julia I began with this Baked tomatoes, crumbs and herbs from Nigel Slater in a recent...
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Jun 12, 2023
First
"Presentation of the first course is of especial importance; owing to its place in the menu it should give a favourable impression both...
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Nov 18, 2022
Canapés
"food art in one bite – there to be moreish, to satiate, and to look as classy as its setting. Anything less, and it’s the guest who...
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Apr 14, 2022
Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
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Nov 28, 2021
Hors d'oeuvre variés - a first recipe
"The real purpose of the hors d'œuvre cours is to stimulate the appetite, not to drown it." Robert Carrier The picture at left is from...
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