Category Archives: Cooking
Without almonds, I’d go nuts!
Do you have a favourite nut? Yes, yes, very funny. Maggie says that too. Or a nut that you can’t abide – say, brazil, or the leader of Brazil? No, seriously, I do NOT like brazil nuts. And I’m not … Continue reading
Naughty ‘nanas … nyum!
I quite enjoy a fresh banana, although I’m a bit choosy about where I buy them – not all bananas are created equal! From time to time, quite regularly actually, I find myself with a surplus of ripe bananas. Perhaps, … Continue reading
In-digest: week ending 29 May 2016
This year’s first blast of wintry weather arrived last week, triggering a shift to cold-weather cooking in our kitchen – the culinary equivalent of digging out your winter PJs from the bottom of the wardrobe. Naturally, being a bit out … Continue reading
Not opposed to a bit of antipasti
A friend & neighbour of ours turned 60 recently – welcome to the club Janet! – and, to celebrate, we put together a three-course dinner for her and her husband. The main course was Maggie’s rendition of Beef Wellington, accompanied … Continue reading
Hot and sticky in the kitchen
The last of our homegrown chillies for the season were too few to make up a batch to be dried in the oven but too numerous to be used up in a week of cooking our meals. So, I found … Continue reading
Chicken noodle soup, Italian-style
A significant proportion of the food that we cook comes under the heading of ‘comfort food’. Think minestrone, roast chicken, bolognese sauce, et al. Lately, we have been preparing a lot more of these types of dishes. Not for us, … Continue reading
Pomegranate molasses: sticky, not tricky
Now, here’s a happy coincidence. A message from food heaven, you might say, or a ‘circle of life’ event. Just a few days after we had purchased a pomegranate for the first time, our Greek neighbour, Sula came to our … Continue reading
So, this is what generational change tastes like!
A couple of weeks ago, Maggie and I had a couple of novel experiences. The first: we sat down to a fancy meal prepared by my son, Julian. And it was good, very good in fact. A tasty rendition of … Continue reading
This horse kicks like a mule
Although my blog posts often include suggestions about ingredients or cooking methods, I’m not one of those helpful writers whose cooking tips appear neatly at the foot of the relevant post. Until now. Up front. Do NOT mince fresh horseradish … Continue reading
Chicken reduced for tarragon redux
A few weeks ago, I reported that we had prepared a dish of Tarragon Chicken according to the recipe in Mastering the art of French cooking. We made it again last weekend, using a smaller chicken, known variously as spatchcock or … Continue reading
Rick and Maggie's food and travel adventures 