What do the following three things have in common? Continue reading
Garden Minestrone with Basil Cashew Pesto (V)
Old Fashioned Potato Salad (GF)
Cabbage, Fennel & Mint Salad (GF, V)
Caramelised Onion Bread (V)
Triple Chocolate Cookies
(Dishes that have a link to a recipe will be underlined. The others will – hopefully – have recipes coming soon!)
A few years back, in an effort to get The Twins to eat fruit in any form whatsoever during their morning break, I made loaf after loaf of banana bread and packed it into their coat pockets for their snack. One day, after school, one of the other mums came up to me and said, “The banana cake you make for your kids looks really good.”
Cake?! I wouldn’t give my kids CAKE for a healthy mid-morning snack!
But, as it turns out, of course I do. What’s the difference between cake and bread if they both contain flour, sugar, eggs, butter and vanilla? Well, the fact that I put butter on the top of the banana bread is one difference, but even then, I’d be hard-pressed to say it’s very different from a butter cream frosting. Continue reading
For about three years now, I have been thinking about making pumpernickel bread. In fact, i have been thinking about it so much that I have bought freshly milled rye flour and let it go rancid while I thought about it.
I spent the first seven years of my life in the New York-New Jersey metropolitan area, and that has helped to form not just my tastes but my memories (real or imagined) of tastes. Continue reading
Anna and I were recently on the radio, and while I expected some questions about food, what I found difficult was the question about what our respective countries bring to our cooking. Anna, who is from Brittany, wouldn’t say that her food is particularly French (although I can vouch that she is able to turn out crêpe after flawless crêpe). Being from the States, I have a huge variety of cultures to draw from, but I wouldn’t say that my cooking is particularly American.
I think that food transcends borders, and — especially when we travel — we shift the borders that remain into unrecognisable patterns. And so it follows that I don’t have a defining cuisine that reminds me of home, which that means that I’m not often homesick for flavours. Anyway, if I am, I can easily recreate them myself. A friend was recently bemoaning the lack of a good kosher shawarma place near her, and my first instinct was to find a recipe to send her. Will she make it? Maybe. Will it satisfy her craving? Hopefully. With trial and error, we can often recreate our food memories and thereby satisfy our nostalgia. Continue reading
I think bread is a very good place to start. Almost everyone (99% of UK households) loves a good loaf of bread, but almost no one makes it themselves.
And do you want to know a secret? It’s not hard to make a loaf of bread. It’s not even particularly time-consuming. But if you haven’t done it before, or if you’ve tried and it hasn’t worked out the way you’d intended, it can be daunting. Continue reading