Over the past few weeks, I have been making the transition from studying all hours of day and night combined with two part-time jobs, to a more leisurely life working a part-time job that currently involves sitting around a room complaining about the industrial conflict which currently prevents me from doing my job. It’s been […]
This post would perhaps be better entitled the triumph of hope over experience. It is mid-March and snow is whirling outside my window. This morning Rene Redzepi tweeted a picture of snow covered patio chairs and announced spring had come to Copenhagen. Up in Aarhus we are on snow warnings so severe there are threats […]
As befits early January, this recipe from Epicurious is both quick and healthy. I am still slowly developing a taste for fish after years of fear and loathing, and hake is my favourite so far. As a child, my mother always warned me that one day as a grown-up, I would be in a social […]
This is a very simple multipurpose dish adapted from a Ballymaloe recipe. Mushrooms, like everything else I once hated, then grew to tolerate, have now become an addiction and a fairly constant part of my diet. This is cheap, relatively healthy (I tend to use half fat crème fraiche) and very tasty. It can be […]
This is an unusual recipe, and one which caught my eye from an unlikely source. I have never been a huge fan of celebrity cookbooks, nor have I ever read a chicklit book, so when I was given Marian Keyes baking book as a gift I was more than a little bit surprised. However, on […]
This recipe is completely shamelessly copied from the Konobo Menego on Hvar in Croatia, after I overheard a waiter describe it to a fellow diner. Our meal there was probably the highlight of the trip to Hvar, along with being told by two separate people that my choice of drink was not suitable for a […]
Another wild garlic recipe just before the season is well and truly up (this can easily be made with regular garlic either). This is a handy lunchbox recipe, at it is easy to make a few portions at a time, and keeps and reheats well. Pearl barley creates a similar fluffy texture to risotto rice […]
Gougères are small cheesy puffs of choux pastry, usually served with a pre-meal glass of wine. They are traditionally from Burgundy, where I tried them when I was a child. I then promptly tried to forget about them, as they seemed too decadent and addictive to safely have in my life. I don’t have a […]
This is just a quick and simple canape or starter dish. While beetroot and goats cheese are the more traditional combination, the stronger saltiness of feta combines very nicely with the sweetness of the beetroot. The feta needs to be marinated a day or two in advance, in the fridge, however you should take it […]
This is an adaptation of an old Yottam Ottolenghi recipe. I have never been a huge fan of polenta, though this was more on a theoretical than practical basis as I couldn’t really remember what it tasted like. It tends to be served in Venice with quite a lot of dishes, and usually (in […]
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I have a sweet tooth and I'm not afraid to use it
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A compilation of current reporting and archived published work of journalist Nate Thayer
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A great many things can be resolved with kindness, even more with laughter, but there are some things that just require cake.
