Category Archives: Cooking

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

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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

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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

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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

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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

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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

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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

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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

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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

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Green grow the salads-o!

Over the last three months, Maggie and I have made an unusually large number of salads, including various single-bowl salads that were complete meals in themselves. Why so? Well, it has been a long, warm, dry summer in our corner … Continue reading

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