A journey through world cuisine from A-Z
A journey through world cuisine from A-Z
Ingredients (serves 6): 1 kg Reindeer meat, cubed 2 Onions – diced 4 Slices of Smoked back bacon, tough ends removed, copped 5 Large carrots, thickly sliced 5 Large mushrooms, sliced 2 Large potatoes, peeled & cut into large cubes 1 tsp of thyme 3 tbsp veg oil 2 cubes beef stock 1.5Lt boiling water …
( Just Don’t tell the kids) We are back. For a time it seemed like being able to meet and share food & fun together is a lost art, an arcane tradition which will never return. But after many disappointing postponements, Covid restrictions are steadily easing, hopefully permanently, this time. So, where were we? N, …
I don’t think I’ve mentioned this before, but I’ve been self-employed for the past 3 and a half years, building a little business and crossing fingers and toes that it grows and pays the bills. Financially it’s been touch-and-go for a long time, and now, with the pandemic and lockdowns, it’s been just Go. So …
28.12.2020 : We’re under Lockdown again. I won’t get into the politics of it, just say that after many big statements and bigger back-tracks, London is now in Tier 4 all through December and the Holidays; so no big family get togethers, and no Norwegian Dinner, for the time being. Which really sucks. ‘They’ can’t, …
Today was cold and rainy, a proper winter day. A Soup Day. And one of the best advantages of working from home is that you can make yourself something comforting and hot for lunch. So I did: My childhood nanny’s Kurdistani Red-Lentil Soup*. It’s what she’d prepare on a rainy day as my sister and …
Have I ever mentioned Bernhard’s Magic Toe? No? Well, his left big-toe is magical. It tells him when he’s consumed too much rich food and/or alcohol, thus warning him to exercise moderation and restraint when partaking in the pleasures of the kitchen and bar. This is because my darling, proletarian man, has Gout. This puts …
21.9.20; M#2: Yes, I know… a gross violation of protocol. But there are SO many countries beginning with M, with so many lovely cuisines… so Bernhard convinced the rest of us (even purist Dorottya. He’s very good that way) to do a double M. Dorrotya’s worry of ‘so which countries will we do next time …
Bernhard, 30.8.20: Mexico This dinner was soundtracked by a teriffic Mexican album we found on Spotify: La Cantina, by Lila Downs. Heres the link Bernhard knew from early on that when M came his way, he would choose Mexico, and prepare Pollo con Mole (Chicken with Mole sauce): a dish he’d had in Mexico City …
Serves 6-8 people, with fresh Cholla to scoop up the sauce Ingredients for the cutlets: 800g white fish fillets, diced to 1/2cm cubes The flesh (no skin) of 2 large burnt aubergines* 1 finely chopped purple onion A bunch of fresh coriander, chopped ½ green chilli, finely chopped 3 Tbs of olive oil ½ loaf …
L: Libya: 27.7.20 – Me again! For my L Dinner I decided to stay in Africa, but move north into the Magreb, to Libya. I’d remembered having an amazing fish cutlet dish in a spicy sauce at Ruthie’s home – a recipe I believe she got from her Tripolitean mother-in-law . Tripoli used to have …