Homegrown Strawberries added to fresh cream, to make a no-churn, ice cream. Perfect on its own or in a sundae.
This time of year food based social media is dominated by Autumnal bounty of the Northern hemisphere and there are regular comments of “Pumpkin spice” in many many forms. The thing is, outside of the North American continent, this is an unknown mix, or at least an unknown name for an existing mix of exoticContinue reading “Pumpkin spice everything”
The pumpkin adds a special flavour to the cookie, and as there are no eggs in this recipe, it could easily be your newest vegan favourite.
Now my tummy is beginning to grumble, I’d love to have some rhubarb crumble.
Jump to Recipe or to Gallery This particular recipe is another amended from the classic Mrs Beeton’s, one of my favourite classic cookbooks. I have adjusted the quantities, as once made, this stuff goes quickly. When we moved to our home in 2003, we planted a lemon tree in the backyard. we were hopeful forContinue reading “Lemon Curd”
I can pretend to be healthy with fruit appearing on the plate, along with the cinnamon sugar, organic maple syrup, vanilla bean ice cream and sprinkling of dark choc chips.
A classic cooked with the aid of a wood fire – This is a long process, but bear with me, it is so very much worth it ! Jump to Recipe Jump to Gallery Most of us at some time have made shepherd’s pie in one form or another. It is one of those dishesContinue reading “A real slow, fire roasted Shepherd’s Pie”
A crispy, chewy dog biscuit, which also might go well with cheese.
Florentines are classically made with flaked almonds, and for years Kathy had made them that way. Then our youngest was diagnosed as nut-allergic about 5 years ago, and so all the nut based recipes were stopped.