Monthly Archives: February 2012

What’s the problem?

Have you ever got half-way through a plate of something, and thought ‘I’m not sure that that this is such a good idea?’ I don’t mean because it tastes vile, but because the collateral damage it’s causing to your companions, … Continue reading

Posted in Food for Fort | 2 Comments

What to Eat by Joanna Blythman

Joanna Blythman is a national treasure, and I don’t care which nation we’re talking about. Technically she may be Scottish, but we should all cherish her. She is the keeper of the nation’s food conscience, and has been for a … Continue reading

Posted in Food for Fort | 4 Comments

Dilou’s Lemon Tart

One kind of lemon tart has become a common place of menus all over the country, great thick, globby, rich, custardy things, with an acid kick to them. This model was popularized, oh, years ago. Since then, it has taken … Continue reading

Posted in Eating In | 9 Comments

Toasting sesame seeds

Q. When I’m toasting sesame seeds how do I stop them jumping all over the place? It happens whether I use a frying pan or the grill. A. Are you cooking them over a medium high heat, and shaking them … Continue reading

Posted in Kitchen Queries | 1 Comment

Circotherm Ovens

Q. I have always used a gas oven, but now I have an electric one with a bewildering number of oven settings – circotherm, circotherm intensive, bread baking, top/bottom heat, bottom heat, circo-roasting…..- and I’m never sure which to use. … Continue reading

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