In Four-and-Twenty Blackbirds, a short story by Agatha Christie, featuring her famed detective Hercule Poirot, the latter’s friend proclaims that he prefers “an honest fillet of sole and no messy sauce over it.” His theory is that serving fish with too much sauce conceals “the fact that the fish underneath is none of the best!” The opposite applies too: pouring a rich, thick sauce over delicious, delicate, high-quality meat ruins the latter by masking its flavours. But there is a third option too: a perfect marriage of meat and sauce that enhances your dining pleasure.
Monthly Archives: February 2025
A taste of murder: Making five-flavour salad from Recipes for Love and Murder
Salads are one of my favourite things to make. Partly, because they’re delicious and partly because they’re easy to throw together. Since they’re simple, I’m not going to talk about making the five-flavour salad from the latest episode of Recipes for Love and Murder. Instead, I’m going to talk about seasonal eating. Tannie Maria’s salad calls for oranges and avocadoes, but since it’s summer I opted for strawberries instead of oranges (for the fruitiness) and feta instead of avocadoes (for the fattiness).
Continue reading A taste of murder: Making five-flavour salad from Recipes for Love and Murder
A taste of murder: Making chocolate chilli macarons from Recipes for Love and Murder
It’s said that macarons are difficult to make. I would say that’s about half right. Making the batter is quite easy. It’s the piping that’s a nightmare. One, because it’s messy; and two, because it looks like you’re squeezing a bag of diarrhea onto your baking sheet. The messiness can be attributed to my complete and utter lack of experience with piping, while the poop part is thanks to the chocolate.