Archive for November, 2010

Churros and Chocolate

Globalisation. My seven year old daughter knows all about it and we had to go to Barcelona for her to let us know. This is the same daughter who asked, ‘Papa, why is everything made in China?’ And yes, he responded. Right or wrong.

IMG_7751As a parent, I’ve learnt the hard way, not to promise my children anything till I’m pretty sure it can happen. So days out, specific meals to cook and even a commitment to read a book on a certain Monday evening of the week just might not work out. Work, life, other incidents interrupt and punctuate my plans, fairly often. Read more…

International Incident Salt Party – How To Make Finishing Salts

‘Help waiter, there’s too much salt in my eggs’. I want to send it back to the kitchen. To me. For I’m the cook, serving and waiting upon myself!

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The Daring Cooks Soufflé: Rising to the Challenge

I have many habits – good and bad. Some I’ve stemmed with age, like tearing recipes out of magazines. I don’t do that anymore. Well, I shouldn’t do that anymore and I don’t except when I come across a stack of mags with recipes I know the ‘owner’ would never cook. Take my sister, K for instance – she loves to cook and eat but in moderation, especially the cooking part. Now when I visited her in her new flat in Glasgow a few weeks ago, we spent the weekend talking food, I made a couple of lemon cakes for her and pored through loads of ‘Good Food’ mags that had been given to her by the previous occupant of the apartment.

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Yogurt in Paris, Damsons in Autumn

It’s a strange and wonderful life when all a girl thinks of in Paris is yogurt. Pots. Because the French are up there with the Greeks and Turks in making super delicious, thick-set yogurt as this young lady (me) found out recently. In my fine opinion, they beat all the competition primarily because of the fine receptacles the said dairy comes in, arguably the finest glass and glazed terracotta pots ‘moi’ has ever seen.

And I’m not the only one who thinks so, Carolyn Jung of Food Gal says:

See that creamy, dreamy yogurt above? (She shows a photo)

People drive miles and miles for it. Because once you’ve had full-fat French yogurt, there’s no going back.

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