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Aug 11
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
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
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
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
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
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
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
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
"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
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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May 21, 2023
Mundane to trendy and back to mundane
"blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who...
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May 15, 2023
Smidgens
"Smidgen - a small amount of something." Oxford Languages Smidgens the chocolates Actually Smidgens are also an American chocolate...
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May 7, 2023
A rainy day dish
"The recipe is pretty simple, but not for the calorie-conscious" Australian Food Timeline It's a miserable day and we have promised to...
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