The Spoon Test: Learning to Trust Your Palate
If I had to name one habit that makes the biggest difference in how I cook, it wouldn’t be knife skills, fancy equipment, or even the quality of the ingredients. It would be this: tasting as I go.
Small Touches, Big Impact: Quick Wins for Tired Cooks
Some days cooking feels like a slog and you need a little something extra to make your meal sing. The good news is you don’t need to spend hours in the kitchen – or restaurant-grade equipment – to create that sense of “oof, that’s special.” A few small, homemade tricks can transform an ordinary meal into something you’re proud to serve (or savour quietly on the couch by yourself). Here are four that never fail me.
Compound Butters
Butter is already a gift, but mix in a few extras and it becomes something spectacular.
How to make it:
- Start with softening some good fresh butter. Old butter can have rancid notes and trust me if you’ve tasted rancid butter, you don’t want to ever again.
- Stir through your chosen flavourings: chopped fresh herbs (parsley, dill, thyme), lemon zest, roasted garlic, or even a pinch of chilli flakes.
- Form the mix into a log on some baking paper and pop in the fridge to chill. For longer life, store in the freezer for an instant flavour upgrade to your meal.
Use it on: warm bread, grilled fish, steamed greens, or a humble jacket potato. One pat melts and suddenly dinner feels intentional.
Spiced Nuts
Perfect with a glass of wine, scattered on a salad, or tucked into lunchboxes.
How to make them:
- Whisk one egg white until it reaches soft peak stage then sift in 2 tsp each of ground cumin, ground coriander, ground white pepper, mustard powder, onion powder, smoked paprika, and fine salt. Tumble in 500g mixed nuts and combine well.
- Spread the nuts across a lined oven tray and place it in a 200 degree Celsius oven. Turn the oven off and leave it to cool.
Use them for: snacking straight from the jar, topping a roast veggie dish, or giving a salad some crunch.
Quick Pickled Onions
Bright, tangy, crunchy—these pink ribbons instantly wake up a plate.
How to make it:
- Peel and thinly slice a red onion.A mandoline helps but it’s easy enough to do with a sharp knife too.
- Pour over a mix of equal parts vinegar (white/apple cider are your best choices here) and water, a spoonful of sugar, and a pinch of salt.
- Leave at room temp for at least 10 minutes (though they get even better after an hour). Store in the fridge.
Use them on: tacos, grain bowls, charcuterie boards, or even a fried-egg sandwich. They add colour and zing wherever they land.
Herb Oils
A drizzle of green-gold oil looks impressive and tastes even better.
How to make it:
- Blend a big handful of soft herbs (parsley, basil, coriander) with ½ cup extra virgin olive oil and a pinch of salt until smooth.
- Strain if you like it silky, or leave it rustic. If strained, freeze the pulp for braises/curry at a later date.
Use it on: grilled meats, roasted vegetables, poached eggs, or even a simple tomato salad. It’s like summer in a bottle.
Why Bother?
None of these are essential. Dinner will still happen without them. But these little extras are more than decoration; they bring a sense of care and delight to the everyday. They remind us that food isn’t just fuel; it’s an experience.
So next time you’re tired of your own cooking, try slipping one of these homemade luxuries into the mix. No stress, no perfection required—just a little spark to make your meal sing.
From Peas to Philosophy: The Art of the Tweak
There’s a school of thought that treats recipes as sacred texts — immutable, untouchable, to be followed exactly lest your dinner collapse in shame. I am not enrolled at that school. I transferred long ago to the far more chaotic (and frankly more fun) institution of Recipes as Templates.
Pea, Mint & Feta Salad
This colourful little number practically hums early summer vibes — crisp, fresh, and a bit too pleased with itself.