Feta or fetta?
"Keep a jar of Persian-style fet[t]a in the fridge and you'll always have something to smear on veg, swirl through pasta, add oomph to recipes and basically make life better." Sydney Morning Herald Good Food I have learnt a few things about feta/fetta today and not just the initial thing - that feta and fetta are not the same thing - but a whole lot of other associated stuff too. And let me say that I am not the only one who uses the two spellings somewhat haphazardly. I c
Nov 21
Indian cookbooks - then and now
"Books, even cookbooks, are written for a diversity of reasons and it is often more profitable to enquire why they have been written than analyse their contents in an uncritical manner. " Shylashri Shankar/The Peepul Tree I guess this particular post stems from one of those books on my desk - The Food of India - a large beautiful book which I picked up from the op shop for a song. Like it's companions in this series from the Murdoch stable on various world cuisines, it feat
Nov 4
From the street to Michelin stars - first recipe
"there is no such thing as ‘traditional, authentic cuisine’ anywhere. It’s constantly evolving." Thitid “Ton” Tassanakajohn - Michelin star chef Bangkok Before I return yesterday's book to a shelf somewhere I thought I should do a first recipe thing on it, as it will be placed on a shelf that has already been given the first recipe treatment. I also decided retrospectively, having researched a bit, to cover two different dishes here - the first and third recipes in the book.
Oct 17
Pizza and pineapple - yes or no?
"that conversation never ends well, and in fact never really ends." Itamar Srulovich/The Guardian It's interesting how some foods create...
Oct 4
"To show sorrow for your sins"
"May your solitary meals be delicious and the company just as good.” Deborah Madison I was feeling depressed - not over anything in...
Oct 1
A supermarket label
A comment from my sister sort of inspired this post. Well I suppose it was barely a comment, just a statement that she hated shopping in...
Sep 7
Piri piri chicken
"It seems we just can’t get enough spicy grilled poultry. Popularity, however, breeds contempt " Felicity Cloake Inspired by a Feast ...
Aug 8
Fusion or confusion? - two dinners
"a twisted kind of sense" Jay Rayner This is last night's dinner - simply called Fried beef kerala from my other The Food of ... series...
Jul 27
'Vegetarian mushroom shawarma pitas' - boring
"Novelty, the most potent of all attractions, is also the most perishable." Andre Maurois Once again I'm repeating myself, and also...
Jul 20
Rambling again - a pasta dish
"Best eaten after sturdy exercise in the open air." The Food of Italy This is a typical Rosemary's ramble, beginning with the usual what...
Jul 3
Deep dish pizza
After the first slice you are full, and you should be. You’ve eaten roughly three pounds of food that is baked on top of a crispy,...
Jul 2
A riff on a riff on a riff - tuna mornay
"Even the recipes you thought were canonical often started with a riff." Alice Zaslavsky I've gone back to my Ideas list with tuna...
Jun 24
The mysteries of authenticity
"While the concept of a fried roll originates from China, the specific combination of chicken and ham is not a traditional Chinese...
Jun 20
Pasta Primavera
"I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables...
Jun 6
From Aberdeen to Ottolenghi
"At first glance, a rowie looks a bit like an unfortunate croissant that you find in the bottom of your bag, crushed by a bag of apples...
May 10
There's nothing new about one pot pasta
"A traditional spaghetti dish may be a two-pan recipe, but one of those pans contains only boiling water, salt and spaghetti. It’s not...
May 2
Jollof rice - a quickie
“at home and in the diaspora, we will take up arms to defend anything and everything about it – its origin, preparation and by God, how...
Apr 30
Oatcakes
"are they one step up from the dreaded rice cake in your pantheon of worthy but dull foods?" Felicity Cloake After yesterday's...
Mar 28
Chickpeas and pasta
"one of the most deliciously frugal and honest platefuls I know." Rachel Roddy "a healing dose of starch on starch." Katie Leaird I...
Mar 16
Old foodies
"For me, the interesting thing is to use the past to inspire the present. ... There is really nothing new under the sun. If you look hard...
Feb 13