

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...
May 2, 2024


Omelette at the Savoy
"There is no reason why this dish should ever change. I can’t improve it" Tom Kerridge On the other hand Felicity Cloake says that it's...
May 1, 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...
Apr 19, 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...
Feb 5, 2024


Tasters
Taster: "a small amount or short experience of something that is intended either to make you understand what it is like or to make you...
Dec 29, 2023


Christmas is ... pavlova
"the world's greatest pudding" Stuart Heritage/The Guardian "I do feel like passionfruit and Pav is just quintessentially Aussie!" Nagi...
Dec 22, 2023


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

