Stollen

Stollen is a traditional rich Christmas bread eaten in Austria and Germany.  It is full of dried fruits and candied peel with hidden marzipan centre topped with a drizzle of glace icing.  The way the yeast dough is rolled around the marzipan log is intended to remind us of the cloths that swaddled baby Jesus in the manger.  The usual [...]

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Sweetcorn Pancake Fritters

This recipe evolved from some experimentation when I wanted to make some corn fritters to serve with Chicken Gumbo, although it was not difficult to work out a satisfactory recipe.  I wanted a fritter that involved shallow frying using a minimum of oil, rather than a calorie laden deep fried version.  (I do not own a deep fat fryer.)  After [...]

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Lemon Curd

I wanted to make Lemon Meringue Ice Cream and the recipe called for good luxury shop bought or home made Lemon Curd.  Shop bought?! (Even if it is luxury.)  Lemon curd is so easy to make and I had the ingredients in the fridge so it was no contest.  I’m surprised I don’t make it more often: it never lasts [...]

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Eggs Flamenco

The family felt that this had an ‘All day breakfast’ feel to it and it certainly would not be out of place as a ‘brunch’ meal as well as being a tasty and not to heavy main meal.  It was listed in the book as a substantial snack, but I served it as a light supper dish on [...]

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Special Pilaf Kedgeree

Kedgeree comes from Anglo-Indian origins, being conceived by the colonials of the British Raj in the 19th Century using the spices which were freely available in India. The recipe was then brought home to be enjoyed by Victorian families. It was, and still is, usually eaten at breakfast, more commonly now on restaurant menus, but it can also be a light main course or served in a small portion [...]

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Pizza Florentine

With its sprinkling of crunchy toasted almonds and hint of nutmeg this vegetarian pizza is just a bit special and would make a lovely lunch dish to enjoy with a vegetarian friend.  I like the combination of spinach with cheese (usually in a sauce) that makes any dish ‘Florentine’ style (from Florence in Italy), especially if combined [...]

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Spicy Hot Cross Buns

I have long felt it is sad that we can buy Hot Cross Buns, with their crosses on, throughout the year. I’d be happy just to have ‘Not Cross’ Buns for most of the year, just putting the crosses on from Good Friday until the end of the Easter season at Pentecost (fifty-two days later) to [...]

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Chilled Citrus & Melon Cocktail

This extremely quick and simple chilled fruit cocktail makes an ideal starter for a summer supper, but can be served at any time of the year, particularly before rich main and dessert courses.  It also makes a refreshing start to the day served as part of  breakfast or brunch. If serving at a dinner party, I always make plenty as any leftovers [...]

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