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- 2 days ago
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,...
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- May 15
Smidgens
"Smidgen - a small amount of something." Oxford Languages Smidgens the chocolates Actually Smidgens are also an American chocolate...
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- Apr 24
Specks
"Speck - a tiny patch or spot" Vocabulary.com Speck So these are not really specks - they are too big, but it is Speck with a capital S...
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- Apr 9
Unhealthily delicious
"cooking honey with butter and chilli until bubbling makes the most glorious topping to put on a grilled cheese sandwich." Drizzle and...
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- Mar 12
I began with scaccia and almost ended with quiche
"Essentially, what they all share is the principle that behind a perfectly ordinary piece of pastry that looks nothing special on the...
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- Jan 4
Rambling around a bread challenge
"the satisfaction of one answer merely leads to asking another question, and so on into infinity." Alberto Manguel David bought this...
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- Dec 6, 2022
Malaysian food
"Roti, roti and more roti!" Granddaughter Abby Yesterday we received some photographs from my daughter-in-law, of the family eating out...
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- Nov 28, 2022
More of a concept than a recipe
"the perfect “blotting paper” if a festive brunch is boozy or if you’ve overdone the festivities the night before: it puts you right back...
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- Nov 12, 2022
The story of last night's dinner
"The cold fact is no matter what new dish we turn a hand to, eventually it will come to taste and look like everything else we’ve ever...
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- Oct 29, 2022
Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
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- Oct 22, 2022
Is it possible to keep it simple - and cheap?
"Simple is easy to get wrong" Neil Perry It seems that Catalonia is the flavour of this week, because here I am about to talk about a...
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- Oct 19, 2022
Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
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- Sep 6, 2022
Brioche à l'ancienne
"An idea is like a chocolate brioche. You have to let it cool to see if it is really good" I take my inspiration from anywhere I can get...
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- Sep 1, 2022
Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
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- Aug 6, 2022
Greens and bread
Ever since I got Ottolenghi's first Test Kitchen book - Shelf Love, I have been meaning to make this recipe. It's called Kale pesto...
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- Jul 11, 2022
A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
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- Mar 8, 2022
4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
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- Nov 23, 2021
Braided bread
"Braiding bread dough is fun and easy to do. If you can braid hair, you can braid bread. If you can't braid hair, then braiding bread is...
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- Nov 14, 2021
Panko
"Invented by soldiers and cooked only with electrical currents, panko could be the most interesting baked good since sliced bread."...
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- Aug 19, 2021
Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
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