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- 6 days ago
It's summer - time for a warming bowl of soup!
"a soup with which to thaw a frozen soul." Nigel Slater Today is officially the first day of the Australian summer. In Gippsland -...
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- Nov 17
Focaccia - very old and also new
"Of all the Mediterranean breads, focaccia (fugassa in the local dialect) - one of the great triumphs of Ligurian cooking - is the...
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- Aug 15
The second time around
I tried to find an appropriate quote for this post, but although I found quotes about 'the second time around' they were almost all...
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- Jul 24
Wee drams
Dram "a small amount of a strong alcoholic drink, especially whisky" Cambridge English Dictionary "A pour of alcohol. The amount is...
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- Jul 13
Anchovies and breadcrumbs
"Parmesan of the poor" Sicilian saying Anchovies are one of those foods that people either love or hate. In this household we have one...
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- 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,...
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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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