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- 6 days ago
Hot and crunchy - black pepper
"as with olive oil, salt and other basics we once considered boring, pepper is going gourmet." Jon Henley/The Guardian "Hot beans on...
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- Oct 20
Looking for something new with Nigel
"The minute details of cooking continue to fascinate me, the quality of the time we spend in the kitchen, the little kitchen tasks that...
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- Oct 1
Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
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- Aug 26
Herbes de Provence
"When tidying up your herbs at the end of the summer, cut lots of each, tie them in bundles, dry in a cool, dry, airy place and turn them...
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- Jul 11
An oldie but a goodie
"There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened...
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- Apr 29
Carrot soup
"a recipe designed to be as fluid as the weather" Nigel Slater Yesterday I wrote about boredom and looking at the title of this post you...
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- Feb 21
Seriously easy
"This basil scented dish is simply delicious, there’s not really much more I can say than that. Whether you are making it for you, or...
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- Jan 29
Nostalgia and the 'caff'
"I’m really genuinely terrified that we are losing for ever the caff. And I mean that very specifically: the caff not the cafe ......
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- Dec 20, 2022
Christmas dilemmas
“A lovely thing about Christmas is that it's compulsory, like a thunderstorm, and we all go through it together.” Garrison Keillor I'm...
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- Nov 5, 2022
Black mark to Nigel
"Sometimes the greatest ideas, the most obvious combinations lead to naught." WTF Do I Eat Tonight The other day I cooked this dish -...
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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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- Jul 15, 2022
Six years of blogging deserves bubbles
"After a thousand blog posts you should be getting better as a writer." Black Mark Six years ago on the 15th July, 2016 I began this...
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- Jul 1, 2022
The impossible sponge cake
"It is my belief that no cake should be taken too seriously. Which is probably why I yawn at the baking-perfection police. Those who...
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- Jun 28, 2022
Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
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- Jun 8, 2022
Nigel Slater's pies
"The problem I have in describing his writing is that I can’t bear not to quote vast tracts of it. It’s just too good not to glory in." ...
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- Apr 13, 2022
Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
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- Mar 24, 2022
Something with mushrooms - and pastry
"Mushrooms, garlic, butter and thyme. I can hardly think of a better double date. even more satisfying, I think, is when there is some...
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- Mar 22, 2022
Marinades
"They are little kitchen lifesavers." Nigel Slater I'm not really quite sure where the inspiration for this post came from. Well I did...
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- Mar 9, 2022
In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
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- Feb 7, 2022
Make this - and whatever happened to smoked mackerel?
I'm on a bit of a Nigel Slater roll at the moment. Most of tonight's family dinner is going to be Nigel Slater, with a bit of Curtis...
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