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Sep 22
A Turkish? salad - collected or created?
"a thrilling mix of flavours, textures and colours that is almost too glorious to look at." Claudia Roden Geography is what has guided...
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Jul 23
My kitchen bit by bit - 2
"Anything can be a lodestar in a person's life, I suppose, and for some fortunates like me, the kitchen serves well." MFK Fisher Which...
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May 23
The infinite variety of harira
"I have made this soup several times in a row and I think it may be the most delicious thing ever" Annabel Crabbe Yesterday we went to a...
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Apr 12
Chermoula - and fish
"The object of the chermoula seasoning is not to mask the natural taste of the food, but enhance it." Robert Carrier I'm pretty sure I...
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Apr 11
A lucky dip, a website, lamb and avgolemono
"Avgolemono is just so important to Greeks. But maybe it’s even more important to Greeks who’ve left Greece." Simon Glofit So it began...
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Nov 12, 2023
Old or new? - En papillote
"The team in the Ottolenghi test kitchen took some persuading about the benefits of cooking en papillote – they thought it was way too...
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Aug 18, 2023
When a guru disappoints
'if you follow a recipe carefully and end up with a disappointing result, then it’s bound to be offputting.” Charlotte Pike It's a guru...
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Aug 13, 2023
Small beer
Small beer - "something that does not seem important when compared to something else" Cambridge English Dictionary Apologies for being so...
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May 24, 2023
Mare nostrum
"When visitors to France and Spain, in particular, drive towards the sea they say that the sensation at a certain point is of opening a...
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Mar 24, 2023
Breaking my own rules
"Any fool can make a rule, and any fool will mind it." Henry David Thoreau For the last few years I have made myself a little set of...
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Mar 21, 2023
Middle-Eastern then and now
"Fusion is just a way of describing what we are doing today. When you think of the Ottoman Empire, that's exactly what they were doing –...
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Nov 7, 2022
Genteel sandwiches on the lawn
"Everything tastes better outdoors." Claudia Roden It's such a beautiful day - you can almost imagine that summer is actually on its...
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Oct 24, 2022
How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
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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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Oct 7, 2022
The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
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Sep 30, 2022
Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
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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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Jun 26, 2022
Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
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