

Is this a listicle?
"You can write a listicle about any subject which can be divided into bullet points. That’s… pretty much everything." Corinna...
Mar 29, 2024
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"A gentle hum of happiness" Dessert
"a dessert must feel familiar, yet somehow improved." Yotam Ottolenghi Another day, another quote, this time from Yotam Ottolenghi - yes...
Mar 15, 2024
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An American in Paris - David Lebovitz
"You can read about a French liqueur, or a cheese like Comté or Brie, but until you go to where it’s made, you can’t truly understand...
Jan 14, 2024
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The internet does not know everything
"The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge." Daniel J. Boorstin This was just going to be...
Nov 9, 2023
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Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
Oct 29, 2023
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Mishmash
Mishmash "untidy or confused mixture of different things" Macmillan Dictionary "a random bunch of odds and ends" Vocabulary.com...
Jul 5, 2023
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Ottolenghi's tomato tarts
"The best thing to do to overcome feeling downcast and gloomy is to eat tomatoes a few times a week, say researchers." The Health Site I...
Jun 13, 2023
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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...
Jan 27, 2023
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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...
Jan 7, 2023
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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...
Sep 30, 2022
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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 -...
Sep 29, 2022
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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...
Sep 4, 2022
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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...
Sep 3, 2022
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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...
Jun 28, 2022
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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...
May 27, 2022
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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...
Mar 24, 2022
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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...
Mar 13, 2022
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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,...
Mar 9, 2022
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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...
Dec 18, 2021
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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,...
Dec 7, 2021
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