Cornbread A Traditional Recipe

Cornbread

Whether it’s for Thanksgiving dinner or a midweek stew, cornbread so easy to make is a wonderful addition to a hearty warming cold weather meal. I came across this awhile ago and found it easy and very satisfying. You can also change it a bit by adding herbs like fresh rosemary.

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Posted in Baking, Bread, Buns, Scones & Muffins
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Iced Tea

Iced Tea

I don’t understand why more people don’t have this in the fridge when you visit. Its cheap, fast to make and much better than anything you can get out of a bottle.

Another advantage is that you can make it with different types of tea. I like stronger tea’s like Earl Grey and English Breakfast but my partner likes green tea which is more mild.

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Posted in Drinks (non alcoholic)
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Old Fashion Lemonade

Old Fashion Lemonade

Make this syrup and store it in the fridge for up to week. I have adapted this recipe from Martha Stewart’s. It’s a great classic hot weather drink. The syrup can be made in advance and makes a lot of glasses of lemonade. Do enjoy it –

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Posted in Drinks (non alcoholic)
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Sweet & Sour Pickled Cucumber

Sweet & Sour Pickled Cucumber

This is typically Nordic and there are several variations of this. This one is super easy and very fast. It can be served with almost any poached fatty fish, smoked fish, cold meats and fish, some recipes for roast lamb or meat pates.

It’s purpose is to lighten other foods that are rich and fatty much like cornichons do with pate’s.

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Posted in Pickles
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Crumble Topping

Making crumbles is easy and fast and always a treat. You get to take advantage of the freshest fruits right from the very first Rhubarb through to the end of summer.

Posted in Baking, Fruit Deserts
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Lemon Custard Tart

This is an all time French classic and is the perfect ending to a meal regardless of the season. This recipe will produce a thick creamy filling that is very lemony and nicely tart.

Posted in Baking, Custard, Pies & Tarts
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Creme Patissiere / Vanilla Pastry Cream

Creme Patissiere – Vanilla Pastry Cream – This type of pastry cream is rarely used as it is. It is normally folded in with whipped cream and then used under strawberries or banana’s in an open fruit tart. It is also used for many traditional French recipes such at Paris-brest, Cream Puffs, what Americans call Napoleons and the Britt’s call Vanilla Slices.

Posted in Baking, Custard, Fillings and Frostings, Pies & Tarts
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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