Not long ago I was lucky enough to eat, courtesy of the Guild of Food Writers, at Jeremy Lee’s Quo Vadis in London’s Soho. It’s a place with a colourful past, having been both a brothel and home to Karl Marx, though not, I think, at the same time. Continue reading
It’s been such a long winter but the first tender young stems of rhubarb are finally springing up in the kitchen garden. There aren’t enough yet to go to town with but I really wanted to taste some, so I mixed a few stalks with a handful of last year’s frozen raspberries to make this sumptuous brownie. I love the contrast between the rich, sweet chocolate and the sharp fruit. Continue reading
I love a well-made hot cross bun but I haven’t had much time this week, so if you find yourself in a similar position, you might like this fruity, spiced soda bread. It’ll feed a lot more people than a bag of HCBs from the shop. Continue reading
I have a weakness for auctions, antiques fairs and junk shops. I love prowling round looking for bits and pieces to add to my already overloaded shelves. There’s scarcely a cupboard in the house that doesn’t contain assorted plates, bowls and what dealers these days call kitchenalia. Hideous word. Continue reading
This is about as authentic as a fake fur sporran but it tastes good and if you have some cranberries left over from Christmas it’s an excellent way to use them up, perhaps as a New Year’s Eve pud. Continue reading
Historically, Suffolk cheese doesn’t have a good reputation. The most infamous was Suffolk Bang, which was so hard it was reputedly stored hanging from the kitchen ceiling, so it could be swung over the fire to soften it enough to cut. Continue reading
Does the world need another cheesecake recipe? Probably not, but I’m sharing this because it’s easy, it works, and it tastes good. Lemon desserts are always my preferred choice, they’re a refreshing end to a meal even when (*cough*) they are quite rich. Continue reading
These fruity, feather-light scones are the work of minutes and it’s lucky that they’re best eaten on the day they’re made, as they never last any longer in our house. Split them and butter them while still warm, put the kettle on and enjoy a break. Continue reading
I love quince, it’s one of my favourite fruits and I’m always a bit bemused when people say they don’t know what to do with them, because they’re so versatile. I suppose it’s a lack of familiarity: because their shelf life is short, supermarkets tend not to stock them. Continue reading
Strictly speaking parkin, a North Country ginger cake, contains oatmeal and this doesn’t, but I couldn’t resist the alliteration. It departs from tradition too in being topped, or rather bottomed, with pears (it’s a sort of upside down cake). Continue reading
(without a paddle)
Culinary Adventures
Journal of a food photographer living in France
Authentic Italian food
Duurzame kok aan huis
A short East Anglian with plenty to say
Culinary travels with a writer who loves to cook and bake recipes from home and abroad
Tried and tested, tweaked and tasted
All the dishes featured here are cooked, styled and photographed by me.
from one generation to the next
Becks Bakes Naked Cakes
A creative, flavourful, food obsessed blog. I like playing with my food: I hope you do too! You can find a variety of recipe, tips and craft posts, ranging from easy to challenging. There’s an emphasis on baking, fresh handmade pasta & Italian food, patisserie and family meals.
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small-time cooking, big-time taste
My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time
I eat, therefore I am
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memories discoveries experiments in our kitchen
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We went to France ..... and then we came back.
Multi-award winning food blog, written in Dublin, Ireland.
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For the odd moments I can manage to think of something.
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Inspired by food, travel and photography
Finding, Farming and Feasting on Food.
Family food adventures - because it's fun to play with your food
Now that is exactly the question. What is this flippen blog about? I am like a crow. If it shines, I like it. If it is pretty, I like it. If I can eat it, even better!
Enjoy your food with my radical recipes.
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A British Isles Cheese Odyssey
"Mangia e statti zitto!"
Sweet. Savory. Sinful.
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