Category Archives: Cooking
Pretty bowl of our favourite spring green
It took me until well into my 40s to develop a taste for fresh asparagus, mainly because the only asparagus spears I ever knew about came in a tin and I didn’t like those one little bit. Fortunately, I spent … Continue reading
Q: Why did the chicken legs cross the road quickly?
A: So they wouldn’t be late for dinner. My dinner! * * * * * * * Once upon a time, in a faraway land, a local newspaper invited me to nominate my ‘signature … Continue reading
Cauliflower gives goulash a happy-face lift
I first cooked beef goulash a little over five years ago, inspired by a dish I had eaten at a restaurant in Salzburg, Austria in May 2014. After a couple of attempts, I settled on a recipe and included it … Continue reading
Is cauliflower the most versatile vegetable?
One evening when Maggie was a child, her mother compelled her to eat a serving of cauliflower. It was a mistake her mother only made once! Fast-forward to 10 years ago, when a small, best-of-season cauli caught Maggie’s attention. She … Continue reading
Norwegian fish soup revision
A couple of months ago, I posted a recipe for a Norwegian fish soup. In that post, I said that, due to my enforced low-carb routine, I use less potato than specified in that recipe. I also said that I … Continue reading
Feisty dish on fish diet wish list
If Maggie and I were told that the only animal meat we could eat for the rest of our lives was fish, our reactions would differ wildly. I would be happy enough, as I like a wide variety of both … Continue reading
Norwegian fish soup, with a Danish twist
In mid-June 2018, Maggie and I flew into Bergen, Norway, after spending eight delightful days in the Scottish highlands. We had booked two nights’ accommodation in the old centre of Bergen, ahead of a cruise that would take us along … Continue reading
Giving a fig about halloumi? Who me? And you too?
In a recent post, I mentioned a recipe which had introduced us to a “new genre of summer dining pleasures”. Now I will tell you what I meant by that and explain how we prepared the salad and applied its … Continue reading
Not so crusty that we won’t learn to singe a new tuna
How do I explain why Maggie and I have reached the age of 65 without ever cooking sesame-crusted tuna? Ignorance? Carelessness? Bloody-minded commitment to European culinary conditions? All three of those reasons and probably more besides. Anyway, I am consoled … Continue reading
Adam Liaw’s cooking: always up to par
As is the case for many other countries, cooking competitions are produced for television in Australia. Some are for amateur cooks, in teams or as individuals; others provide opportunities for professional chefs to test themselves against their colleagues. For the … Continue reading
Rick and Maggie's food and travel adventures 