Monthly Archives: August 2014

Roast stuffed quail

Some persons don’t like to eat quail. My mother – who was very fond of food – was one; although she did eat the quail saltimbocca that was the centrepiece of our 2006 wedding feast. Maggie likes quail. A lot. … Continue reading

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Blanquette de veau – the method, in pictures

Here again is the method for preparing blanquette de veau, followed by some photos of the various steps. Cut the meat into cubes of about 2½cm. Melt 25g of butter in a heavy-based non-stick pan over moderate heat, and fry … Continue reading

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Blanquette de veau

If you don’t like the flavour – yes, flavour – of veal, I suggest that you stop reading now. Because there is no way known that you are going to want to cook blanquette de veau! As mentioned in a … Continue reading

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Lime and coconut cakes

In the page about our sources of recipes and cooking advice, I mention David Herbert. Maggie has only become aware of him since we began to live and cook together. During the previous eight years, which I spent living alone, … Continue reading

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Glazed beef short ribs

The beef short rib is one of those ingredients that became more popular in Melbourne in the wake of the 2008 global financial crisis.  Restaurants turned to offal and cheaper cuts of meat as part of the effort to maintain … Continue reading

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Barbecued lamb backstraps

Our favourite piece of cooking equipment – the Weber Q – has been through what George Harrison long ago described as “a long, cold, lonely winter”. Late last week, the sun shone  warmly for a day, giving us the opportunity … Continue reading

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Strawberry and cream tart

We are very fond of flavoursome, firm strawberries, irrespective of size; size only matters when you want to make jam, for which smaller strawberries work better. When we were, ahem, young, you could only buy strawberries in Melbourne for a … Continue reading

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