Category: Food history
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Lavender and Lovage – book review đź“–
Lavender and Lovage – cookbook review đź“– “By interleaving smaller stories and anecdotes between the recipes, Karen’s woven a holistic, beautiful book, where the recipes only make full sense with the voice, and vice versa”
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Lean pasta sauce – Salsa magro
Salsa magro, or lean sauce. A delicious, unusual tomato based sauce – adapted for modern kitchens from a late 1800s recipe
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Hot Water crust pastry technique – and wild boar and apple spiced hand raised pie recipe
Hot water crust illustrated technique – with wild boar & apple spiced hand raised pie recipe
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Iced Souvaroffs with rhubarb and apricot jams and pistachio cream
Now – who’s excited about the imminent new series of the Great British Bake Off? Almost everyone involved in the Twitter baking community for a start! I’ve included some of my illustrations in this recipe to help you make these Souvaroff biscuits. This year the fab and lovely Baking Nanna and Rob Allen have put together […]
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Nasturtium pickles
Make your own nasturtium capers – a recipe for a useful pickle that’s almost entirely free!
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Strawberry and cream Souvaroffs – the original jammie dodgers
These petit four sablĂ©s have been adapted from a very old French recipe I found (late 1800s). Although it was a French recipe, these biscuits had an intriguing Russian name and I tried to research where they came from or who they were named after. I discovered one or two French websites that claimed the […]
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Alice in Wonderland Victorian fancies
This was a little project I’ve been hatching for a while. It combines a bit of research into Victorian treats, a bit of illustration and drawing and some recipe reverse-engineering. It also marries an homage to Alice in Wonderland in its 150th birthday year (as I love the story and, in particular, John Tenniel’s original […]
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Esterházy torte – nut dacquoise layer cake
Esterházy cake is a dacquoise layer torte originating in Budapest in the late 1800s. It was created (as many famous/regional speciality cakes are) by a confectioner keen to impress one of the great houses of the Austrio-Hungarian Empire and one of its members in particular, Prince Paul III Anton Esterházy de Galántha. Its longevity as […]
Ink Sugar Spice ~ Lynn Clark 