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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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Oct 16, 2023
Normandy apples and cream
"The best thing I know between France and England is the sea." Douglas William Jerrold Last week was a guru week and it was Jane...
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Sep 4, 2022
A postscript
"chefs are the kind of wizards who are bursting to share the many spells they’ve learned about food that they have transported from the...
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Jun 3, 2022
Cream - a guilty necessity
"Cream is milk's soul: the sweet, luscious top-of-the-bottle treat." Nikki Duffy/River Cottage Years ago now I made yet another cookbook...
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Feb 3, 2022
Crème fraïche
"For me, crème fraïche is the number one top of the pops cook's ingredient in the cream family." Delia Smith The first time I...
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Dec 27, 2021
Crème brulée - it's really English
"For some reason, a bowl of custard isn't seen as an appropriate dessert for a grown adult – but scorch the top and give it a French name...
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Aug 20, 2021
Cream buns
“The fisherman fishes as the urchin eats cream buns, from lust.” T.H. White Almost the last item in the current Coles Magazine is this -...
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