Sunday food links – 10 Jul 2016

Very pleased with this filo pie for work team lunch today. Much less effort than the little borek I was planning! Filling is from @5oclockapron - spinach and halloumi.

I’m writing this on the train, returning to London after two days at the Oxford Symposium on Food and Cookery. I first came across this meeting a few years ago, on twitter I think, when I noticed some of the food writers that I follow discussing some fascinating food topics. It seemed that some of the most interesting people in food were there, and I was curious. This year, I was determined to invest in a ticket and see what it was all about.

The theme of this year’s symposium, offal, isn’t one that particularly interested me, but I found many of the discussions fascinating despite this. Above all, it was an amazing experience to be adopted into what is clearly a very strong community of friends and novices, bound together by a common affection for food and eating. The atmosphere was quite different from any other conference or meeting I’ve been part of. A huge range of ages, from 18 to 92, I think, as well as nationalities and cultures, but all encompassing such common ground in our esteem for food and its place in culture and society.

My head and my notepad are full of ideas and questions. My bag is full of new books (oops). And I really feel part of a warm and welcoming community now. I’m going to do my best to think of something to submit as a paper for next year’s symposium, so I can return.

Recipes:

Without a recipe:

  • Fish finger tacos – a very inauthentic version of fish tacos, with the slaw below, sweetcorn and cherry toms.
  • Carrot slaw – grated carrot, sliced cucumber, and spring onions, dressed with yoghurt, lime and salt. Very successful for something made up.
  • Hastily-made milk rolls – because otherwise we didn’t have buns for the burgers. 90 minutes top to bottom!
  • Leftover coconut curry (freezer) with leftover rice pilaf

Reading:

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louise-marston

I’m Louise, and I’m a compulsive baker, cookbook hoarder and a bit of a food geek. I learnt to cook at home, and later at Tante Marie’s cooking school in San Francisco. With a science degree and a background in IT analysis, I like to understand why a recipe works, not just how to do it. Why the rules are there and when they can be broken.

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