Search
- Mar 21
Tajín - a quickie
"So why should you use Tajin? Simply put, it just makes so many things taste better." Nancy Lopez-McHugh/The Spruce Eats I'm not a huge...
8 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 15
A clumsy dance around the fridge
When I have cooked at home this week it has been to cook leftovers - to try and invent something tasty from assorted remnants in the...
11 views0 comments
- 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...
11 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