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- 2 days ago
Whim whams
"This kind of thing is more a delicious mouthful at the end of a meal, than a pudding." Jane Grigson It's not the end of a meal - I'm...
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- Jan 7
An almost perfect tomato tart
"Use of lime juice, tomatoes and spice in some recipes is amazing!" An Amazon reviewer I've spoken about tomato tarts before - how...
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- Sep 30, 2022
Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
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- Sep 29, 2022
Experimenting with galettes
"In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That's called a galette, FYI." Daniel Gritzer -...
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- Sep 4, 2022
A postscript
"chefs are the kind of wizards who are bursting to share the many spells they’ve learned about food that they have transported from the...
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- Sep 3, 2022
Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
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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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- May 27, 2022
Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
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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 13, 2022
Another lemon tart trauma
"Things taste so much better once you've forgotten the effort of baking them." Lucy Ellmann, Ducks Newburyport During conversation over...
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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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- Dec 18, 2021
What to do with all that jam
As you can see I now have lots of jars of jam (and marmalade) with still more to come. Well summer is coming and there will be lots of...
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- Dec 7, 2021
Jane Grigson's Chocolate pie - a lucky dip
"Chocolate pie chocolate pie! This is the best thing he’s made so far hands down. Dark chocolate, cream, booze, icing sugar, sugar,...
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- Dec 2, 2021
Quickies - just a few
I don't have much time today so here are some quickies. Lychee granita - this is a photograph of a Donna Hay recipe for Lychee and...
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- Dec 1, 2021
My pissaladière story
"just add spring sunshine and a glass of wine" Andrew McConnell Tonight my local book group is meeting to choose our books for next year....
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- Oct 15, 2021
Flamiche - a first recipe
"my favourite savoury tart" Gabriel Gaté It could be mine too if I think about it. And I don't make it often enough - probably because...
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- Aug 7, 2021
A foraged quiche for dinner
"If you are even mildly keen on the idea of eating local, seasonal ingredients, and not averse to a little foraging, then nettles are a...
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- Jul 30, 2021
Galettes
"They’re messy. They’re forgiving. They’re the pastry form we need in 2020." New York Times Well I think this is dinner tonight - or...
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- Jul 20, 2021
Treacle tart
"The treacle tart heralds a time of friendship, belonging and being looked after." Poires au chocolat Well I couldn't resist using the...
19 views0 comments


- Jul 10, 2021
A recipe - cultural appropriation?
This is a Tarte Tatin - they are truly everywhere it seems to me. But of course it is also very definitely not a Tarte Tatin - that...
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