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.
Advertisements 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 hopefulContinue 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.
I could hear a little voice saying “meatballs, meeeeeetballs, meeeeaaaatbaaaalls!!”
Advertisements 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 thoseContinue reading “A real slow, fire roasted Shepherd’s Pie”
A crispy, chewy dog biscuit, which also might go well with cheese.
Advertisements This is just a quick post about one of my all time favourite foods, the sausage roll. If you have no idea what a “sausage roll” is, then I would ask you to please read on. A traditional British savoury snack, dating back long before the equivalent of the US hotdog. The bun isContinue reading “Puff Pastry Sausage rolls”
Advertisements Hi all, I have created a support page on the great site “buy me a coffee” so as to help you help me produce better posts, promote learning and using of great ingredients, and of course providing recipes for classic dishes with my own spin. Oh and of course allow my random musings toContinue reading “Coffee? Tea? Neither? Both?”
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.
Ravioli Puttenesca, fresh ravioli with a rich tomato, olive and capers sauce. Along with some ramblings on names of things.