December Recipe: Tear and Share Stollen Ring

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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”

September Recipe: Chicken with Pears, Ginger and Masala

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”

July Recipe – Creamy Lamb Casserole with Fennel and White Beans

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”

June Recipe: Raspberry and Cinnamon Torte with Raspberry Sauce

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”