Search
Oct 2
Spätzle
"In short, this is one recipe guaranteed to improve your life." Felicity Cloake Even though it's a beautiful day - one of those perfect...
5 views0 comments
Sep 13
Celery and pasta? A tour of the blogs
"That could be anything from very good to quite terrible. It’s hard to tell.” Diane's Cookbooks The opening quote was a given for one of...
7 views0 comments
Aug 10
Not quite Pasta alla Norma
"Eggplant is slowly fried until burnished and rich with olive oil, then served with pasta in a garlicky tomato sauce and garnished with...
11 views0 comments
Jul 24
Self-doubt and a recipe
"So much of the very best food is like this, which is to say a huge bloody mess. It lies on the plate or in the bowl, looking like...
9 views0 comments
Jul 18
Spaghetti pie, cake, slice ...
"simple, luxurious, yet slightly trashy" Jamie Oliver I didn't get to finish this post yesterday because I spent too much time in the...
12 views2 comments
Jun 22
Pumpkin gnocchi
"As for the gnocchi family, their merits as inexpensive, attractive, and original little dishes will be quickly perceived" Elizabeth...
12 views2 comments
May 11
Feeling lazy? Puttanesca to the rescue
"Puttanesca - Although you will often see its Italian name explained as meaning “whore’s pasta” in English, the general consensus seems...
3 views0 comments
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...
11 views0 comments
Apr 21
Pasta nada - last night's experiment
"A lot of delicious things in life aren't lookers." Felicity Cloake When I first saw those words - 'pasta nada' in an article in one of...
12 views1 comment
Apr 5
Hidden potatoes and apples
"Name a dish that isn’t improved, or unaffected, by the addition of a small potato?" Rachel Roddy It's Guardian Feast newsletter day and...
5 views0 comments
Mar 1
I feel like pasta and I have - fennel
So - we are back from our mini adventure down in Inverloch about which I am still pondering on what to say. An end to being cooked for...
13 views1 comment
Feb 22
Tumact me tulez (tumacë me tulë)
"a deeply good dish with anchovies, walnuts, breadcrumbs and Albanian roots, from Barile in Basilicata." Rachel Roddy My husband tells...
9 views1 comment
Jan 21
Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
10 views0 comments
Jan 15
Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
17 views0 comments
Jan 2
When the egg meets flour - a skill
"It is in Emilia (half of the now united Emilia-Romagna region) where the everyday act of hand rolling has been elevated into an everyday...
16 views0 comments
Nov 20, 2023
Chaff
CHAFF: "1: the husks of corn or other seed separated by winnowing or threshing. 2: worthless things; rubbish." Oxford Languages Well...
6 views0 comments
Oct 30, 2023
Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
9 views0 comments
Oct 25, 2023
Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
9 views0 comments
Oct 24, 2023
"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
17 views0 comments
Sep 16, 2023
Orzo or rice? with chicken
"an urgent need for dishes that served to soothe rather than excite. " Nigel Slater Nigella gets top billing again - this time with her...
20 views0 comments