Author Archives: Olivia

Cooking Terms

DEGLAZEAfter a piece of meat has been fried, a delicious simple sauce can be made in the same pan. The meat is removed from the pan, the pan is returned to the heat and liquid (often alcohol but may be … Continue reading

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Let’s Do Lunch: Olafur Eliasson

Great interview by Marina O’Loughlin in the Guardian about artist Olafur Eliasson. Best known for his giant sun at Tate Modern and passionate about food. In his vast Berlin studio there is a kitchen that feeds the entire workforce every … Continue reading

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Nigella Lawson: “I don’t like the term “clean eating” or “clean food.”

Nigella Lawson interviewed on The Splendid Table, speaking out against the trend for ‘a very narrow-minded and almost self-persecuting way of eating.. I think food is there to be celebrated.” When asked for her views on the term “clean food” she says:  … Continue reading

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Anzac Biscuits

A biscuit named after the Australian and New Zealand Army Corps (ANZAC) established in World War I, which may or may not have been sent to men fighting in the war by the womenfolk back home. Either way they keep … Continue reading

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Dark Chocolate Cake (Vg)

Rich, proper chocolate cake. Makes a great vegan birthday cake, or for someone with an egg allergy. Also very good served warm as a pudding, with thick cream. It is very quick and easy to make so works well for … Continue reading

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A Courgette Glut

The courgette plants in my sister’s garden are out of control. No one can agree on whether or not a marrow is an overgrown courgette but that technicality aside we need to eat up some of the monsters. Here are … Continue reading

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Red Onion Tart

A very filling cheesey pie, perfect for this time of year. Ingredients Timescale & Hints Can be made the day before. Method Preheat the oven to 200°C/Gas Mark 6. Peel the red onions and cut them into eighths. Pour about 2 … Continue reading

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Mushroom & Tarragon Souffles – Twice Cooked

These simple souffles are made ahead so it’s a realistic recipe for lots of people, provided you have enough ramekins. Ingredients serves, 8 people, 16 people, 35 people mushrooms, 150g, 300g, 600g butter, 50g, 100g, 200g tarragon, 20g, 40g, 80g … Continue reading

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A Foodie Repents: New Yorker article by John Lanchester

“Once upon a time, food was about where you came from. Now, for many of us, it is about where we want to go—about who we want to be, how we choose to live.” Food obsession getting out of hand … Continue reading

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Genuinely fast recipes which are very good

I find those “30-minutes recipes” which turn out to take nearer an hour very annoying. But occasionally I come across something that is incredibly quick to make but tastes as if it should take a long time. SMOKED MACKERAL PATE Ingredients: 2 … Continue reading

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