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Nov 12, 2024
A dessert problem - vegan
First problem - what picture to choose to attract you to read? I shall be mostly talking about vegan desserts and the difficulties...
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Nov 12, 2024
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 21, 2024
Party time in the wilds of Nillumbik
Nillumbik is our local council area. It calls itself 'The Green Wedge Shire' - because over 90% of it's 431.94 square kilometres of land...
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Aug 11, 2024
Who was Betty and was she brown?
Or was she a blondie? Or even a teapot? Sometimes I worry that my brain is not connecting all its bits and pieces properly and today's...
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Aug 2, 2024
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 8, 2024
Cobblers - anything goes comfort food
"The whole point of cobbler is that it's easy" Daniel Gritzer/Serious Eats It's a miserable kind of day - the sort of day when your...
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May 4, 2024
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 2, 2024
Amuse-bouches
Amuse-bouches: "a bite-sized hors d’oeuvre sent out at the whim of the chef, to whet diners’ appetites (or “amuse the mouth”) for the...
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Apr 27, 2024
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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Apr 19, 2024
Zabaglione, Sabayon, Delia ...
"a fragile whip of cream contained in a little glass, concealing within its innocent white froth a powerful alcoholic punch." Elizabeth...
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Apr 7, 2024
Fermented herring to taco Fridays - Sweden
"The backbone of Nordic cuisine comes from dealing with challenges" Rachel Khoo Back to my foodie tour around the world with the third...
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Mar 15, 2024
"A gentle hum of happiness" Dessert
"a dessert must feel familiar, yet somehow improved." Yotam Ottolenghi Another day, another quote, this time from Yotam Ottolenghi - yes...
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Feb 5, 2024
Iles flottantes
“a French take on what the English would describe as ‘a nursery pudding’”. We’re reared on suet dumplings and steaming semolina, while...
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Dec 27, 2023
Leftover cake
"What can you make? The obvious answer is "friends by giving them cake." andycartwright/Reddit Christmas is gone, so the shops are full...
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Oct 5, 2023
Flakes
"flake - a small, very thin layer or piece of something, especially one that has broken off from something" Oxford Learners'...
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Sep 30, 2023
Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
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Sep 11, 2023
Flummery
"The word 'flummery' later came to have generally pejorative connotations of a bland, empty, and unsatisfying food. From this use,...
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Sep 2, 2023
Fruit toad in the hole - Clafoutis
"This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite...
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Aug 30, 2023
Bitter sweet - chocolate mousse memories
"No matter how many new desserts come along, the classic chocolate mousse is rarely met with anything but delight." Nigel Slater This is...
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Jun 7, 2023
Lemon curd - sweet or savoury?
"The best lemon curd is the colour of the sun" Nigel Slater I made some lemon curd the other day. Not something I do on a regular basis...
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