Search

... — I use a pre prepared bag of baby chard leaves, lambs lettuce and julienned beetroot A sweet chutney or a thick chilli jam ...

recipe - peter - 20 Mar 2007 - 5:06pm - 1 comment - 1 attachment

Both the plant (stalks and leaves) and the seeds of this aromatic plant are used in cooking. The herb originates from the Mediterranean and is now widely cultivated throughout the world. And with good reason as the herbs’ anise like flavor are an ...

reference - anon (not verified) - 27 Feb 2008 - 1:57am - 0 comments - 0 attachments

This is my favorite couscous due in no small part to the larger size of the pasta. Most forms of couscous are tiny — too tiny for my taste buds — while these are bigger and in my book tastier. This is a great side when you want so ...

recommendation - Andrew - 25 Oct 2009 - 7:07am - 2 comments - 1 attachment

7 Highbury Grove North London N5 1QJ official site The best butcher in North London - the great thing about a traditional butchers shop, is that you can buy cuts that simply are not available in supermarkets: belly pork, shin of beef, lamb ...

recommendation - cara - 12 Apr 2007 - 12:29am - 0 comments - 1 attachment

At the back end of the last century during the first dot com boom, I attended a conference on software development. A speaker from Microsoft boasted, “Here, we eat our own dog food”. I was troubled by this. Did he mean that the Microsoft cam ...

story - David - 27 Oct 2006 - 4:49am - 1 comment - 0 attachments

My father has been writing his biography for some months now. From time to time he passes extracts to me which I have read to my children. I think he writes for them and his other grand-children mostly and, doubtless, their children and theirs that foll ...

story - David - 12 Oct 2006 - 3:39pm - 1 comment - 0 attachments

The first time I ate a pluot (see Charlotte’s great recipe ) I figured it was an obscure plum from the South of France, pronounced ploo-oh . Subsequently I learned it is engineered and is a cross between a plum and an apricot. Among the ...

story - David - 25 Jul 2007 - 9:51pm - 1 comment - 0 attachments

Rhubarb crumble is up there with the great dishes. But there must be more you can do with it. I bet it goes with lamb… somehow. Any ideas please? ‹ Meringues Birthday party suggestions... help? › (Cooking, rhubarb) ...

forum topic - David - 29 Mar 2007 - 10:14pm - 3 comments - 0 attachments