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rhubarb crumble kuchen


it’s a funny time of year if you’re trying to eat seasonally in the uk. well, it is when it is when it comes to fruit – apart from stored apples and pears, almost the only locally grown choice you have is rhubarb.

to be honest, this isn’t much of a hardship as it’s a favourite of mine but it’s not a cheap option so i was keen to find a way to use it in a more frugal way than just stewing it for adding to smoothies or eating with yoghurt.

this, coupled with the approaching weekend and a desire for something lovely for breakfast, saw me decide to try nigella lawson’s rhubarb-crumble kuchen. the kuchen is a spiced sweetened dough which is topped with pieces of rhubarb and sprinkled with a crumble mix.

as promised by nigella, this is a lovely fruity bread to have with a cup of tea – just perfect for a slightly chilly weekend breakfast. and perfect too for the meeta’s monthly mingle which i have the pleasure of hosting this month and which has the theme spring fruit sensations! if you’re a food blogger, the 7th is the last day for you to post your recipe, just make sure you let me know about it.

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easy ice cream


this is the ice cream of my childhood and remains one of the few ice creams that i really enjoy. it is incredibly easy to make, not requiring a custard, churning in an ice cream maker or regular stirring as it freezes. it is also the ice cream that is responsible for a friend’s daughter stopping being a vegan – powerful stuff eh?

i decided to keep things simple and just added vanilla flavouring but you can adapt the recipe easily, adding chocolate chips or perhaps fruit puree and swirling it through the mix for a rippled effect.

it’s probably fifteen years since i’ve eaten this ice cream and it’s as good as i remember. it also passed the david taste test (he’s a big ice cream fan) and as a result will no doubt appear (briefly) in our freezer on a regular basis.

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petersham nurseries, richmond

as many of you will know, i am a huge fan of skye gyngell’s book a year in my kitchen. she cooks at petersham nurseries in richmond but as the restaurant is only open at lunchtimes it has taken me a while to get there and try her cooking for myself.

the setting is wonderful – we walked along the river from richmond station and then explored the garden centre which is very like a secret walled garden with plants piled up on tables and tumbling into the earth pathways, before presenting ourselves at the greenhouse which houses the restaurant seating area.

the walls of the greenhouse’s old-fashioned structure is lined with carpets and rugs which help keep the heat in on cold wintery days. the floor is earthen, tables and furniture are simple and mismatched and the plants, fruit trees and flowers scattered around the place create a magical feeling (look at these lovely photos).

the menu is short – a choice of five dishes for each course – which is helpful as so many of them sound wonderful and we all struggled to make our choices.

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daring bakers: perfect party cake


it’s time for this month’s daring bakers challenge - dorie greenspan’s perfect party cake, as chosen by morven from food art and random thoughts.

this is a recipe for a white cake and a hot meringue buttercream which dorie (nope, i’ve no idea who she is either) claims is the perfect party cake, given it’s versatile and easy-going nature. we were given the option to customise our cake (check out the full list of daring bakers to see what people chose) but i decided to stick with a lemon flavoured cake and icing with a jam filling.

so, how did i get on?

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monthly mingle - spring fruit sensations - reminder


one week to go which is plenty of time to share your fruity recipes with me!

have a look at my previous post to get the full details. i look forward to seeing what you come up with!