Grandpa’s eggs’n’onions
by Onorae
This is something my grandfather made with his special Sunday breakfasts. He was Belgian so that might be its origin. It is very good with bacon and/or sausage. I have used it as an accompanying vegetable with meat or fish (especially good with smoked salmon or oily fish) OR as a snack in the way that you would use scrambled eggs e.g. on toast, maybe with strips of crisp, smoky bacon on top. In other words, it’s versatile and, if you like it, you’ll find your own uses.
Garlic and Olive Tart
by iguana2go
Soda Bread and Chilli Jam
by cheshirecheese
About four years ago, I took early retirement from a life in academia, as the institution where I was lecturing in Cultural Studies & Social History decided to axe the degree programme I was teaching on (nothing personal, I'm sure!). I therefore located a convenient CHAISE LONGUE and reclined for some lateral thinking.
After some fruitful cogitation, I decided to set up a little business from home, making chutneys, pickles and preserves, together with a range of gluten-free CAKEs and bakes. I christened my little venture ‘The Edible Gift Company’, and have spent the intervening period doing the rounds of local farmers’ markets and craft fairs. I finally retired fully this Christmas.
About four years ago, I took early retirement from a life in academia, as the institution where I was lecturing in Cultural Studies & Social History decided to axe the degree programme I was teaching on (nothing personal, I'm sure!). I therefore located a convenient CHAISE LONGUE and reclined for some lateral thinking.
After some fruitful cogitation, I decided to set up a little business from home, making chutneys, pickles and preserves, together with a range of gluten-free CAKEs and bakes. I christened my little venture ‘The Edible Gift Company’, and have spent the intervening period doing the rounds of local farmers’ markets and craft fairs. I finally retired fully this Christmas.
Soda Bread
Sweet Chilli Jam
Rhubarb & Ginger Ketchup or Chutney
by Cheshirecheese
Spiced Pickled Pears
by Cheshirecheese
These are delicious with pork pie, coarse pâtés and blue cheese, and make a great addition to a cold buffet. As they’ll keep for up to six months in sealed, sterilised jars, you can make them well ahead to ensure the flavours have time to mature.
Simple (but sublime) French dressing
by Cheshirecheese
This is my Francophile mother’s recipe. She spent her ‘formative years’ en France, and this is one of the more respectable habits she returned home with! It depends on ratio … so, it doesn’t matter whether you use a teaspoon, a tablespoon or a teacup for your measure.
Spitfire Honey Mustard
by Cheshirecheese
This is named after the lip-smacking Spitfire Kentish Ale that forms the basis for the recipe!
Tortilla de patatas (Spanish Potato Omelette)
by Spanishscot
Potato omelette is probably the most famous of Spanish dishes. It is easy to make, cheap and the ingredients are things one always has at home, so it is the ideal dish to make when you have unexpected guests. It is perfect for vegetarians and you cannot have a party or a picnic without tortilla. It is perfect both hot or cold.
There are as many versions of tortilla as there are cooks, you just need to try the recipe and then make it your own, however, the ingredients are only potatoes and eggs, onion is optional, but no other ingredients are allowed. If you add peppers, chorizo, vegetables etc it will be a nice omelette, but it won't be tortilla de patatas anymore.
Here is the way I make it.
There are as many versions of tortilla as there are cooks, you just need to try the recipe and then make it your own, however, the ingredients are only potatoes and eggs, onion is optional, but no other ingredients are allowed. If you add peppers, chorizo, vegetables etc it will be a nice omelette, but it won't be tortilla de patatas anymore.
Here is the way I make it.
Anchovy Spread
By Nellietheelephant
Here's a recipe for a lovely spread that is great with crostini.
It will keep in the fridge for up to three weeks.
It will keep in the fridge for up to three weeks.
Apricot Jam
By Nellietheelephant
The humble apricot is transformed....
Rosehip Syrup
By northern hippy
I was asked for a recipe for Rose Hip Syrup & tried to find one I could link to on here. Two problems with that plan, 1. I’m a Luddite. 2. I can’t find a decent recipe on t’internet as all seem to involve getting out food processors & other such unnecessary nonsense so here’s what I do.
I was asked for a recipe for Rose Hip Syrup & tried to find one I could link to on here. Two problems with that plan, 1. I’m a Luddite. 2. I can’t find a decent recipe on t’internet as all seem to involve getting out food processors & other such unnecessary nonsense so here’s what I do.
Citrus Marmalade
By dillspost
It's a glorious day here in Homer's lovely land, and the oranges on my tree are just beginning to throw up a few ripe ones. So, since we're in culinary mode, here's my recipe for almost foolproof marmalade.
Beetroot Hummus (or Beetroot Caviar)
by LesFeuillesRouges
First roast your beetroot. There is no avoiding this stage and it must be roast not boiled. So wash the beetroot, chop off leaves and root leaving about an inch of each to stop "bleeding", brush with oil, sprinkle with sea salt and sprigs of thyme. Roast on 180 until a skewer goes in easily (between 30 and 60 mins depending on size and freshness).
Allow to cool and then chop off the very top and the very bottom and rub off all the loose skin. Wear plastic gloves. A warning, inevitably someone will ring your doorbell at this moment and, even if you wipe your gloves before answering, you will detect a wandering in their eyes and know they're thinking "This person has just stabbed her partner". Cube the beetroot. You can take a break at this stage if you like as the cooked beetroot will keep well in a tupperware in the fridge.
To make the hummus, for 200gm of beetroot (personally I always do more because, and keep this a secret, it freezes beautifully) you need a tablespoon of tahini, 1 large garlic clove, a tablespoon of cumin seeds, the juice of a lemon, olive oil, salt and pepper.
Dry fry the cumin (less than a minute but quite hot) until you can smell the aromatics. Then crush them while still warm. Put beetroot cubes, tahini, crushed garlic (hold back a bit), cumin (hold back a bit), juice of half a lemon, half a tablespoon of oil, salt, pepper and blend. Taste and add the rest of the garlic/cumin/lemon and a bit more oil depending on what you think needs topping up.
It keeps in the fridge for a good few days but I tend to freeze in batches and then release when I need to impress. My chef nephew has re-christened it "beetroot caviar" as he can charge more for it that way!
Allow to cool and then chop off the very top and the very bottom and rub off all the loose skin. Wear plastic gloves. A warning, inevitably someone will ring your doorbell at this moment and, even if you wipe your gloves before answering, you will detect a wandering in their eyes and know they're thinking "This person has just stabbed her partner". Cube the beetroot. You can take a break at this stage if you like as the cooked beetroot will keep well in a tupperware in the fridge.
To make the hummus, for 200gm of beetroot (personally I always do more because, and keep this a secret, it freezes beautifully) you need a tablespoon of tahini, 1 large garlic clove, a tablespoon of cumin seeds, the juice of a lemon, olive oil, salt and pepper.
Dry fry the cumin (less than a minute but quite hot) until you can smell the aromatics. Then crush them while still warm. Put beetroot cubes, tahini, crushed garlic (hold back a bit), cumin (hold back a bit), juice of half a lemon, half a tablespoon of oil, salt, pepper and blend. Taste and add the rest of the garlic/cumin/lemon and a bit more oil depending on what you think needs topping up.
It keeps in the fridge for a good few days but I tend to freeze in batches and then release when I need to impress. My chef nephew has re-christened it "beetroot caviar" as he can charge more for it that way!