A Quote by Kelvin Fletcher

As for cooking, I like making lasagne and spaghetti Bolognese, I have perfected my porridge, and I like making Sunday roasts. — © Kelvin Fletcher
As for cooking, I like making lasagne and spaghetti Bolognese, I have perfected my porridge, and I like making Sunday roasts.
I will be up at 8 A.M. making spaghetti bolognese for Peter and Sophia's evening meal if I'm working that day. I may not get back for the evening, and I worry if I don't do that, then they won't eat anything.
We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.
My dad cooks beef in Guinness, I don't know why he does that, he adds chocolate to his spaghetti Bolognese too, I'm scared about doing that, it would like chocolate Bolognese if I did it, he likes to make it look rich that's why, so yes, my dad experiments but I don't.
I don't know what people think in making record is like. But basically, I got a bunch of spaghetti and spaghetti sauce, and the whole band was staying at my house and we had a ball.
I like spaghetti bolognese, I like baked beans on toast. I hate French food. I hate fancy food.
We'd only speak Korean at home. They wouldn't let us have sleepovers and sent us away to Korean church camp during the summers. We had weird food concoctions, too, so instead of spaghetti bolognese, we had rice bolognese with kimchi.
When I first started doing these roasts in the mid '90s, they were a lost art, like jousting or calligraphy. But I feel like roasts help tame the room and let off steam... It's like it's all being handled by professionals.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
My ideal meal varies, depending on the time of year. Lobster on a deck overlooking a beach at sunset is one - but all my kids have to be there, because they are all lobster-lovers. Making a bolognese sauce over pappardelle for my husband on a winter evening, because he loves my bolognese sauce and it's his comfort food.
I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.
I love waking up to Sunday morning pancakes. The whole process of making them, just out in the kitchen together making pancakes on a Sunday morning; that's an experience every girl should have.
Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.
For me, making a movie is kind of like vomiting. Not that film is like vomit, but more like this mass of ideas and thoughts that you have and just have to put them out there. It's not even about making perfect sense - it's more about making perfect nonsense. I don't do too much soul-searching or self-analysis. I just enjoy making things.
Cooking is like making love, you do it well, or you do not do it at all.
Cooking is exactly like making music.
I would experiment with porridge - make porridge pancakes, fry porridge - and so friends started calling me 'Porridge.' But I got to feel that I was becoming a character, a work of fiction, in a sense.
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