This recipe uses up all of those unripe green figs that are still clinging on to your tree as autumn approaches. Across most cooler climates is wise to remove any unripened figs larger than a pea from your tree. This is because when larger fruit are left to overwinter not only will they seldom (if ever) ripen… Read More Green Figs
I arrived home from a morning in the office where I was split between my Italian colleagues and my English clients. Three and a half hours of swapping business style and language can really be quit… Source: Loose Women and Feta Cheese
Ingredients 120 gms treacle (you can use 140 gms of golden syrup instead of the treacle and honey mix – but this will make a paler and in my opinion far less flavoursome cake). 20 gms honey (you can go the whole hog with treacle but this is my lip service to healthy!) 115 gms unsalted butter… Read More Gluten Free Sticky Ginger Cake
No gluten free cakes in our local Morrisons today to offer guests (apart from the almond slices which from the taste are apparently made from 80% sugar bleugh!!!)
Originally posted on Being Britalian:
One of the things that I like most about being in middle Italy* is seasonal eating. Italy is much better than the UK for eating what is in season rather than importing from far afield: Now this is only an observation based upon my experience here in Abruzzo. Possibly up…
Originally posted on Being Britalian:
Before moving to Italy a pie for me had either steak and kidney or chicken and mushrooms inside. I was never a fan of the British meat and potato pie, it just seemed odd to have a vegetable like the humble potato inside a pastry case and to be honest…
Reading posts across various blogs about Christmases-past-and-present has set me thinking about the family traditions of my own childhood, and at the risk of sounding terribly boring ours were nothing out of the ordinary. My family did the usual things familiar to all the length and breadth of these islands. We ate too much food, watched too… Read More Ghost of Family Xmases Past
I have been looking for my old truffle recipe and finally found it handwritten and tucked into another book. It is quite an old recipe and in deference to the modern sensibilities over using raw egg yolks I have made a rather yummy substitution.
