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Nov 12
Apple dumplings
"The crust, unhindered by a heavy filling, expands and flakes like puff pastry. When you cut into each, a trickle of buttery brown sugar...
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Oct 23
Apparently my shepherd's pie is all wrong
"The best cottage pies and shepherd’s pies are made with leftover roast meat, not mince. In fact, the whole purpose of these pies was to...
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Sep 11
"A warm pumpkin scone for a winter's afternoon"
"Sono una merenda scalda cuore" (a heart-warming snack) Profumi e Colori I'm going simple today because time is running out, but I am...
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Aug 3
Egg and chips for tea
"Two perfectly fried eggs and a huge side of chips cooked by someone who loves you. It’s the ultimate comfort food: crispy fried potatoes...
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Aug 2
Why don't I cook pancakes more often?
"Its surface is the softest canary yellow evenly dimpled with pale gold. Its edges are as frilly as old French lace. It is so delicate...
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Jun 29
75 years ago - the food view from here
"We're Keele and we're different. Founded 75 years ago to meet the demands of a new kind of society, economy and world, our principles...
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Jun 10
Panackarty, Pan Haggerty ...
"If the English language made any sense, lackadaisical would have something to do with a shortage of flowers." Doug Larson I have just...
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Jun 1
Beans, toast, an expanding world
"On toast, they are nothing short of sheer culinary genius. They are, I would argue, at their point of perfection when you can catch them...
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May 4
Spotted Dick
"as British as it gets" Jamie Oliver Again I am starting with Delia, because I came across this as I trawled through the third volume...
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May 1
Omelette at the Savoy
"There is no reason why this dish should ever change. I can’t improve it" Tom Kerridge On the other hand Felicity Cloake says that it's...
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Apr 27
Old fashioned magic - possets
"Posset is persistent. It’s patient. It seems archaic and impossible, but it’s also just a boozy custard which is very easy to...
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Mar 22
An earnest blogger
"So this is it. I have to cook every dish in the book as written by Jane – even if it contains something I don’t like, e.g. whiskey and...
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Mar 9
I made some Priddy Oggies
"Their success depends on a certain skill, just enough to be both a challenge and a pleasure." Jane Grigson Last week was a 'guru' week...
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Mar 7
Baps - a guilty pleasure
"A bap is, at its simplest, a bread roll. At its more complicated, it is a tender pillow of dough, often made with milk, lard, and...
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Jan 16
How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
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Dec 29, 2023
Tasters
Taster: "a small amount or short experience of something that is intended either to make you understand what it is like or to make you...
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Dec 18, 2023
Christmas is ... mince pies
"I love a mince pie - that tiny, tender tart that somehow manages to hold the very essence of Christmas in its crust; the flavours,...
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Dec 10, 2023
What's in a name?
"Let it melt in your mouth, and enjoy the moment" Farmhouse Biscuits Once again I was sucked in by a photograph but also by the notion...
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Dec 8, 2023
The gentrification of the sausage
"even at the crummiest of supermarkets, [they] come in at least a half dozen flavors." J. Kenji López-Alt So very true. According to The...
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Nov 26, 2023
"Comfort food stepped up a bit"
"Deb is a firm believer that there are no bad cooks, just bad recipes." GoodReads You can probably tell it's a mildly uninspired day -...
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