A peach schnapps

I made it two years ago when I was going through a serious cooking phase. I no longer have the recipe as it was from Diana Henry’s Salt Sugar Smoke which I’d borrowed from the library. An excellent book devoted to preserving, pickling and bottling. I remember that a lot of peaches went into it.…

Julie & Julia

I forgot how much I liked this film, having caught it when it was on fairly late last night. Based on the blog of a true story – a young American woman – Julie Powell, who lives in the outer burbs of New York City – preparing all of the recipes from the classic recipe…

Festive baking – sausage rolls & mince pies

So today I baked. Sausage rolls and (mini) mince pies. I made the sausage-meat mix using best-quality pork sausages, a chopped spring onion, some garlic, a bit more onion – and a handful of chopped parsley and a scant pinch of chilli powder. However, I used shop-bought puff-pastry. For the mince-pies – I made my…

Home-made pizza

Dough has rye flour in it and came out nice and crispy (recipe had stated strong wholemeal flour – but I don’t have any of that in so used rye). Topping was a puttanesca sauce (olives, garlic, capers, anchovies) – left-over from some savoury palmiers I made the other day for a joint party I…

I call it ‘Jam and Jerusalem’

So I made a quince and star anise jelly, having picked up some quinces whilst ‘in the sticks’ last weekend. I wouldn’t know where to buy such things in London (for a price, I’m sure they’re available) – but out in the country they were fairly inexpensive. And here I must be honest. I had…

Preserving in an age of austerity – redux

‘Blood sweat & tears’ is one phrase for it. Pickling 2kg of onions is no easy task. Takes ages (and yes, they’d had the boiling water treatment to help remove the outer skins). The pickling mix is from Preserves: River Cottage Handbook No.2 which I have from the library. No point me sharing any real detail until…