Cook’s Notes

This content requires a current subscription plan. If you're already a member, log in or check out our subscriptionsfor more information

Cook's Notes
I wish I knew how …
22 January 201930 August 2023
… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More I wish I knew how …
Kitchen Things We Like
Splatter screen
22 January 201931 August 2023
Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Splatter screen
Cook's Notes | Julie's Blog | Meal Ideas | Seasonal Ideas
Jersey bennes – get steaming!
4 December 201830 August 2023
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Jersey bennes – get steaming!
Cook's Notes
Garlic – king of the plant world
27 November 201830 August 2023
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Garlic – king of the plant world
Cook's Notes
Radicchio
19 November 201830 August 2023
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Radicchio
Cook's Notes
Artichokes – did I mention spikes!
13 November 201830 August 2023
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Artichokes – did I mention spikes!
Cook's Notes
Bay leaves
6 November 201830 August 2023
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Bay leaves
Cook's Notes
Making an omelette
6 November 201830 August 2023
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Making an omelette
Cook's Notes
Pineapple sage
2 October 201830 August 2023
Sweet pineapple sage – it truly does taste of pineapple!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Pineapple sage
Cook's Notes
Scallop love
18 September 201830 August 2023
There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Scallop love
Cook's Notes
Kūmara – the sweetest thing
28 August 201829 May 2025
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Kūmara – the sweetest thing
Cook's Notes
Lemons
14 August 201830 August 2023
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Lemons
Cook's Notes
Mint
7 August 201830 August 2023
Fresh and clean, mint lifts any dish you add it to.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Mint
Cook's Notes
Barley – old fashioned goodness
31 July 201830 August 2023
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Barley – old fashioned goodness
Baking Ideas | Cook's Notes
Coconut milk, coconut cream and coconut flakes
31 July 201830 August 2023
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Coconut milk, coconut cream and coconut flakes
Cook's Notes
Pancetta – get it sizzling!
24 July 201830 August 2023
Hard to resist … nuggets of golden salty deliciousness!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Pancetta – get it sizzling!
Cook's Notes
Celeriac
17 July 201830 August 2023
A bit of an ugly vege when first pulled from the ground, but it’s a richly flavoured useful winter vegetable.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Celeriac
Cook's Notes
Hot ‘n cool – how spices work
10 July 201830 August 2023
Warmin’ up and coolin’ down – there’s a reason for it.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Hot ‘n cool – how spices work
Cook's Notes
Cardamom
10 July 201830 August 2023
Pepper may be the king of the spices but cardamom is queen.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Cardamom
Cook's Notes
All you need to know about roast pork and perfect crackling
3 July 201830 August 2023
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More All you need to know about roast pork and perfect crackling
Cook's Notes
Red radish
12 June 201830 August 2023
After a hot bite? Add a little sliced or grated radish to bring in a peppery note.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Red radish
Cook's Notes
Limes – an update
5 June 201830 August 2023
Who said kaffir limes don’t have juice?
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Limes – an update
Cook's Notes
Tropical tempter – white sapote
23 May 201830 August 2023
Custard and cream. Oh yeah, who doesn’t love that!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Tropical tempter – white sapote
Cook's Notes
Easy cake making method
8 May 201830 August 2023
Cake making for dummies.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Easy cake making method

End of content

End of content