Anne Bruce: Journalist |
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My recipe for apple crumble did not mention 10 minutes cursing time on adding your homemade breadcrumbs to the completed crumble mix. Was just about to give it a final satisfied stir when a moth flew out. Put nose near bowl to discover eco-system had established itself in breadcrumbs. When I think of the time spent baking the bread and then grinding it into breadcrumbs with a potato masher. And the additional time spent concocting said crumble mix. Clearly moths are no respecters of supposedly vacuum sealed jars.
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Recently accompanied Harris International Marketing on a food to go tour of the Farringdon area of London (ie: outside their offices). We visited about 20 food to go outlets including Eat, Pret, Leon, Greggs, loads of independents, Sainsbury's Fresh Kitchen, the local Boots and Tesco. Some interesting ideas eg: menu boards that slotted out depending on time of day, cooking times noted on price tags to manage customer's expectations. But it is all about the ker-ching and how much ker-ching were they all making I wondered. I got my lunch that day at....Pret.
Michel Roux's recipe book Eggs is what might be called poncey. I wanted a recipe for common or garden pancakes, that humble mixture of flour, egg and milk traditionally flipped on Pancake Day. Initial flick through the index drew a blank, so I thought laterally, looking under C for crepes- Roux is French, perfectly excusable. So there was the recipe in all its glory, featuring caster sugar, double cream and orange flower water or vanilla essence. I have run screaming to good old Delia online and call me a Philistine was much reassured.
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