

Gubbins
"gubbins - various things that are not important" Oxford Dictionary "gubbins - another word for stuff" I Swear English Gubbins Yes...
Oct 23, 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...
Aug 30, 2023


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...
Jul 7, 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...
May 21, 2023


Smidgens
"Smidgen - a small amount of something." Oxford Languages Smidgens the chocolates Actually Smidgens are also an American chocolate...
May 15, 2023


Shreds
"a strip of material, such as paper, cloth, or food, that has been torn, cut, or scraped from something larger." Oxford Languages...
Apr 5, 2023


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...
Apr 2, 2023


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...
Feb 5, 2023


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...
Dec 30, 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...
Nov 28, 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...
Aug 31, 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...
Jul 26, 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...
May 25, 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...
May 5, 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...
Mar 1, 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...
Jan 24, 2022


Scrambled eggs
"Scrambled eggs are eggs at their most egalitarian: socialism in inexpensive, edible ovoid form." Tony Naylor - The Guardian Life is...
Jan 11, 2022


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...
Oct 3, 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....
Sep 16, 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...
Aug 19, 2021

