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- Oct 23
Gubbins
"gubbins - various things that are not important" Oxford Dictionary "gubbins - another word for stuff" I Swear English Gubbins Yes...
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- Aug 30
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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- Jul 7
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
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- May 21
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
Smidgens
"Smidgen - a small amount of something." Oxford Languages Smidgens the chocolates Actually Smidgens are also an American chocolate...
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- Apr 5
Shreds
"a strip of material, such as paper, cloth, or food, that has been torn, cut, or scraped from something larger." Oxford Languages...
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- Apr 2
Psarasoupa me avgolemono
"Avgolemono is just so important to Greeks. But maybe it's even more important to Greeks who've left Greece." Simon Gloftis I haven't...
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- Feb 5
Eggs - what's in a name?
"The variations on this simple dish are infinite" Robert Carrier Indeed they are and it is perfectly easy to become completely confused...
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- Dec 30, 2022
I have six egg yolks
"they are a magical ingredient that can transform a drab dish into something divine and spectacular." Tom Hunt You might remember that...
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- Nov 28, 2022
More of a concept than a recipe
"the perfect “blotting paper” if a festive brunch is boozy or if you’ve overdone the festivities the night before: it puts you right back...
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- Aug 31, 2022
Angels, cocktails and cakes
“When one has tasted watermelon he knows what the angels eat.” Mark Twain In Rome, in front of the Castello Sant'Angelo is the Ponte...
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- Jul 26, 2022
Scrambled eggs - I think I've been here before
"everybody has his own method, which is invariably the right and proper one." Elizabeth David I feel sure I've done all this before, and...
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- May 25, 2022
Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
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- May 5, 2022
Aspic - a first recipe and surely a dead one?
"Jelly covered piles of carved food are an excellent visual shorthand for absurdly poncey cuisine." Tim Hayward - The Guardian This...
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- Mar 1, 2022
Does anyone make soufflé anymore?
"It feels more like magic than cooking." Nigel Slater I'm attempting a bit of a tidy up of my desktop pile of books of potential...
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- Jan 24, 2022
On magic, perfection, mystery, Elizabeth David and Mère Poulard's omelette
"one of life's simplest, quickest and most pleasant dishes." Delia Smith "Once upon a time" begins Elizabeth David's classic essay An...
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- Jan 11, 2022
Scrambled eggs
"Scrambled eggs are eggs at their most egalitarian: socialism in inexpensive, edible ovoid form." Tony Naylor - The Guardian Life is...
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- Oct 3, 2021
Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
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- Sep 16, 2021
I failed - lucky dip
"failure is funny, and makes for great story-telling" Claire Lower - Lifehacker The above is what I was aiming for last night for dinner....
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- Aug 19, 2021
Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
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