http://lauraeldret.com/work/song-for-a-tradesman-choir 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”
I do hope you enjoy this as it would be a delicious alternative on Christmas Day for vegetarians should you be entertaining any. My father, who was strictly a meat man, thought it was lovely. I would make my own shortcrust pastry, but if you are not happy with making your own then by all means buy ready made, just try to get an all butter version. Continue reading “November Recipe: Chestnut and Leek Pie”
I do hope you like this recipe. I use Jersey milk when making a rice pudding or bread and butter pudding, please do not use skimmed or semi skimmed. Any eating apples will be fine, we are spoilt for choice at this time of year. Continue reading “October Recipe: Cider-Baked Apples with Buttermilk Rice Pudding”
I do hope you all enjoy this month’s recipe. It is courtesy of one of my favourite food writers – Diane Henry – whose recipes are a little bit ‘different’, always successful, never too complicated and more to the point tasty! I have several of her cookery books and met her personally at Books for Cooks where she hosted a lunch of her recipes, she was very Irish, very chatty and very entertaining. She writes weekly in The Telegraph colour supplement. Continue reading “September Recipe: Chicken with Pears, Ginger and Masala”
I have given you a really easy soup recipe this month, but using ingredients readily available at this time of year and very suitable for lunch or the first course when entertaining. Just don’t overcook the ingredients, cut the potatoes into very small dice and they will cook quickly. I hope you enjoy it, I love soup at any time of year!
A savoury recipe for this month using lamb and fennel which are both in season at present. Fennel is used a lot in Italian cookery and is delicious raw in salads, made into soup or roasted. I visited a lovely garden near Worcester a couple of weeks ago, and the owner was growing his own fennel very successfully. Continue reading “July Recipe – Creamy Lamb Casserole with Fennel and White Beans”
My recipe this month is a real favourite of mine and is very versatile. I have made it with blueberries and indeed it could be made with gooseberries, although I would recommend cooking those first in a pan with 2 tablespoons of honey and a splash of water until they start to burst, and making sure they are very well drained. You could also use strawberries and cut them up in to reasonable sized pieces first. Continue reading “June Recipe: Raspberry and Cinnamon Torte with Raspberry Sauce”