Recipes and food information articles that include some historical information and research
Lavender and Lovage - cookbook review 📖 "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"
Salsa magro, or lean sauce. A delicious, unusual tomato based sauce - adapted for modern kitchens from a late 1800s recipe
Hot water crust illustrated technique - with wild boar & apple spiced hand raised pie recipe
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… Continue reading Iced Souvaroffs with rhubarb and apricot jams and pistachio cream
Make your own nasturtium capers - a recipe for a useful pickle that's almost entirely free!
These petit four sablés 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… Continue reading Strawberry and cream Souvaroffs – the original jammie dodgers
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… Continue reading Alice in Wonderland Victorian fancies
