Comments on: Hot day. Cold soup

By: Hani

Hani — Wed, 23 Jan 2008 13:29:47 +0000

Sure looks tasty on that plate

Hani

By: Ed

Ed — Mon, 21 Jan 2008 23:18:19 +0000

Jaws, I will try it. The Zucchinis are about to go into overload.

By: Jaws

Jaws — Wed, 16 Jan 2008 23:34:48 +0000

….another cool soup for a hot Melbourne night….chilled courgette, parmesan & basil. Fry thickly sliced courgette (zucchini) & onion in olive oil. cool. Whizz in blender with stock & good handful basil leaves. Stir in cream & finely grated parmesan. Season & drizzle w EV oil before serving. Also good served hot. Jaws

By: Ed

Ed — Wed, 16 Jan 2008 04:32:15 +0000

Miranda, I think you are confusing Liverpool with Glasgow, itself a former City of culture. Of course, Glasgow is the seat of British culinary innovation responsible for the deep fried Mars Bar, deep fried pizza and I heard a rumour chicken tikka massala (which by now is also probably deep fried). In contrast Liverpool brought us…ummm…Paul McCartney who was quite good for a while…and Pete Burns (when he was cool) who worked in the record shop and gate crashed our parties.

By: miranda

miranda — Tue, 15 Jan 2008 10:45:10 +0000

Do I need a phrase book? Also are deep fried Mars Bars a myth?

By: Ed

Ed — Tue, 15 Jan 2008 06:19:08 +0000

Miranda, ensure you have the correct innoculations. Also try: chips, rice and curry sauce.

By: miranda

miranda — Mon, 14 Jan 2008 11:48:38 +0000

Of course, you were at Liverpool. This year Liverpool is the Cultural City of Europe! I have to admit, I’ve been all around the world but have never gone North in the UK. Must try it this year.Mx

By: Ed

Ed — Mon, 14 Jan 2008 11:26:47 +0000

There’s nowt wrong with Eccles cakes, (good) Christmas pudding, cake or similar.I remember posing over complicated looking quantum formulas in text books while lazily chewing on Eccles cakes in the Riley Bar at Liverpool University. Fond memories…

By: Miranda

Miranda — Mon, 14 Jan 2008 09:24:28 +0000

Oh no Ed, Eccles cake! It’s the same ilk of all those traditional cakes. Gritty raisins and aspic and dried fruit. Christmas pudding, Mince Pies, Christmas cake, its all the same awful texture and pungent taste. We do still have an old fashioned baker who wouldn’t dream of including a croissant or any other foreign bakery deliciously. He has sticky iced buns, Eccels cakes and currant buns and charges a fortune for the privilege. Which is a shame as the only people loving those are the OAP’s on state pension of £22 per week?

By: Ed

Ed — Mon, 14 Jan 2008 06:00:16 +0000

Miranda, right now I fancy an Eccles Cake.