

What I have learnt from making quiche
"This is the sort of cooking you always promise yourself you will do more of, because it turns making supper into a recreation rather...
Aug 14, 2024


A freezer challenge
"Every week, I will learn to label one day I just know I will" BamaModerate/Reddit Every morning I decide what to cook for dinner. This...
Aug 6, 2024


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...
Jul 18, 2024


Elizabeth vs Nigel - pastry, onions, cheese
"my favourite savoury tart. It made it's first appearance in Appetite and I make it to this day." Nigel Slater A few weeks ago now, in...
Jul 12, 2024


What to do with those pickled onions
"open mouth, insert pickled onion, chew" TheSkewed/Reddit commenter Well yes indeed you - well I - could just eat them. And I have to...
May 14, 2024


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


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


"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


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


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


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


Mishmash
Mishmash "untidy or confused mixture of different things" Macmillan Dictionary "a random bunch of odds and ends" Vocabulary.com...
Jul 5, 2023


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


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


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


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


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


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


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


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

