I’ve called this page Dips and Spreads because calling it ‘Stuff that goes on stuff’ didn’t seem to have quite the right ring to it. However, in reality this actually is the page for stuff that goes on stuff. Here’s where you will find recipes for things to go on bread (butter, spreads, dips), things to go on cakes (icings, lemon curds, etc), things to go on crackers (more dips!), and things to go on biscuits (jam, if I ever make it). And other things, she says, vaguely.
This should not be confused with my ‘Sauces‘ page, tentatively known as ‘Stuff that goes on other stuff’. Or possibly ‘slightly more liquid stuff than the stuff that goes on stuff’, only that sounds rather disgusting (and neither ‘runnier’ or ‘less viscous’ make it any better), so it’s probably going to just be called Sauces, and this little pet name will be our secret. Anyway, that page is the one for pasta sauces and bechamel sauces and things like that. And gravy, should I ever make gravy. There’s a distinction, anyway. I don’t know what it is, but it exists. If you figure it out before I do, please let me know.
G, E, N, F)
- with Indian spices
- with raspberry and lavender
- with saffron
Guacamole with Kaffir Lime (V, VV, GI,
D, E, G, N, F )