'Tell me where have all the raspberry women gone?' Prince Rogers Nelson
Month: January 2021
Pannetone buns
Let me be clear - I am no expert, especially when it comes to buns. But I wanted to give them a try and browsing led me to a recipe for pannetone in The Vegetarian Epicure, by Anna Thomas. I thought maybe I could change a few things and come up with a tray of …
Tuna on rye for Inauguration Day, Virginia
I am on record as declaring that English cheese is best. But I would maintain to my dying day that American sandwiches are the very best. What is a sandwich without lettuce, pickles, tomatoes, french fries and hand made mayonnaise? So here is my fleeting advice for you.Virginia Ingredients: Sliced brown bread (rye or pumpernickel …
Roast beef with roots
I am not a natural when it comes to red meat. Anything beyond a stew or hot pot is a challenge. And I always overcook for the modern palate. But I had a decent rib of beef in the freezer, and it can't stay there that long. No potatoes or onions until I have finished …
Seville and blood orange marmalade, John
In the last two or three years I have rediscovered an old interest in things that keep – preserves: including different types of marmalade, greengage and plum jam, cider and beer (if they can be said to be preserves). With the jams, sometimes all you need is sugar, if you are lucky enough to have …
Cheerful partridge
In French Country Cooking (1951) Elizabeth David described Perdrix aux choux as 'one of the classic recipes of French household and country cooking'. Later, in French Provincial Cooking (1960) she introduced us to Perdreau aux choux à la mode de Bretagne, in which, instead of slowly stewing two old partridges with cabbage, bacon and sausages, …
Beetroot curry
Regular readers might notice similarities between this and other earlier posts. I thought that too, but there is a difference in that here beetroot is the star ingredient and needs to have a bit of bite in in still, unlike the softer biryani version. If like me your vegetable choices are now ruled by a …
Christmas salad
Method: Make a simple olive oil and lemon juice salad dressing. Put it into a bowl. Wash, dry and slice the peppers and apple. Leave the tomatoes whole. Slice two or three thick slices from each breast quarter. Add these all to the bowl with most of the parsley and toss. Then garnish with chunks of feta (this is Graceburn, once made in Bermondsey but now in Kent) and more parsley. Serve with a quiche, or with seeded volkornbrot.
Seasonal drinks
The first one which registered with me was Stone's Ginger Wine. I used to sell that when working in a Yarmouth off licence - no restriction on age then. Also learned how to wrap a bottle - usually British sherry- in tissue paper. Still the only thing I can wrap successfully. Another Yarmouth Christmas favourite …
Cooking for one 