http://lafranglaise.com/wp-cron.php?doing_wp_cron=1511406401.1854150295257568359375 I hope you enjoy this recipe, it is a little bit different from ordinary trifles. Do use full fat milk when making the custard for this trifle. If you want to cut back on the fat content you can always put natural yoghurt on the top instead of double cream. In fact I use natural yoghurt a lot in place of cream, such as on my pavolas which are very sweet in any case. I think you could use an alternative to strawberry jam if you have other jams in stock, although strawberries and rhubarb go surprisingly well. I think marmalade would also work as rhubarb and orange is a good combination. Continue reading “February Recipe: Rhubarb and Vanilla Trifle”
Rosamund lives and works at an organic farm, Kites Nest, on the edge of the Cotswolds, where she continues a tradition of treating animals as individuals with varied personalities.
Her book The Secret Life of Cows was republished to critical acclaim last year and became a publishing hit last autumn. Her observations of a lifetime rearing ruminants makes for a remarkable read. Find out more about Araminta, Black Hat and Dorothy. You will never see a cow in the same light again. Continue reading “Discover the Secret Life of Cows with Rosamund Young – at the Master’s House, Ledbury on Tuesday 13 March”
Many thanks to everyone who made the 6th Ledbury Big Breakfast such a success over last weekend.
Thanks to all the cafes, pubs and hotels in Ledbury and district who took part and put such a super range of special breakfast offerings on their menus for the weekend.
Ledbury again celebrates our wonderful local food with the 6th Ledbury Big Breakfast taking place on Friday 26th, Saturday 27th and Sunday 28th January. 19 local venues in and around Ledbury will be taking part on one or more days in this event organised by Ledbury Food Group to celebrate our local food and drink producers and retailers and breakfast. Continue reading “Full details of the Ledbury Big Breakfast now available”
I have found a very seasonal recipe with winter vegetables and using up some of the leftover stilton that you may still have from Christmas, which is I am informed is the best time of year to buy Stilton. I adore dumplings but don’t, I must confess, make them very often. However, they seem ideal at this dismal, dark time of year – I am not a winter person as you will gather, despite having a January birthday!
I am sure you will enjoy the recipe. Any English Ale will do of course, preferably a local one! Continue reading “January Recipe: Chicken Casserole with English Ale & Stilton Walnut Dumplings”
Come along and join us as we celebrate the 6th Ledbury Big Breakfast, our “almost traditional winter event”. We welcome you to try something different for breakfast, to go out and enjoy a delicious meal to start the day, or buy something special to take home.
Food shops, cafes, and hotels in and around Ledbury will again be offering you all kinds of food to celebrate that most important of meals – breakfast, and what we at the Ledbury Food Group consider important – good locally produced food and drink.
This weekend is special for the variety of breakfast treats on offer from the lightest breakfast to the heartiest, many featuring the local produce for which Herefordshire is famous. Each venue is asked to put on their own breakfast specials, as well as their normal fare. Continue reading “6th Ledbury Big Breakfast – 26th, 27th and 28th January 2018”
I am going to encourage those of you who have never used yeast, or made bread, to give this recipe a go as Stollen is such a traditional Christmas ingredient, although obviously not originating in the UK. A tip is to make sure that the milk you add is only lukewarm, too hot and you will kill the yeast and your dough won’t rise. I put mine to prove in my airing cupboard, but anywhere warm and free of draughts is suitable, so not near a window or open door! You can of course make your own marzipan too but that might be a step too far, although actually it is quite an easy process. Continue reading “December Recipe: Tear and Share Stollen Ring”