Posts tagged 'Steenbergs' - page 7
05 November 2010
A Journey Back To True Korma Recipes (Part 2) - Banquet Style Korma
Since my blog the other week, I have looked further into the concept and style of traditional korma recipes and have found them a fascinating social history and felt that a korma would be ideal for Diwali. They seem to be a fusion recipe in the firs...
Read more03 November 2010
Review Of Food Blogs For October 2010
I cannot really believe that it is already November, the clocks have fallen back and I am preparing for Christmas, with the Christmas cake baked and Christmas pudding slated for this weekend. So on a cold, windy, dark November morning, I looked back...
Read more25 October 2010
A Journey Through Back To True Korma Recipes (Part 1)
When I made the Chicken Tikka the other day, I also made a Lamb Korma. The end result was nothing like the British Kormas that I had been used to, so I decided to investigate the concept of the korma further. The first thing to say is that I liked...
Read more08 October 2010
Recipe For Rich Apple Cake
The idea for this cake comes from the wonderful cook book "European Peasant Cookery" by Elisabeth Luard; it is her recipe for Apple Cake or Æblekage, which comes from Denmark. "European Peasant Cookery" is one of those great cookbooks that is packed...
Read more02 October 2010
Recipe For Fruit Teabread Revisited
For whatever reasons, I have not been quite happy with the original teabread recipe that I created and posted a few weeks back, so I have been playing around with the recipe now and baking away. Now several teabreads and a family of very happy taste...
Read more26 September 2010
Apples, Bloody Apples And An Apple Cake Recipe
We only have three apple trees in our garden, but they have been massively fruitful this year. In fact, they have produced so many apples I cannot even hope to use them all, even with friends and family taking them. Nature has been so very fecund t...
Read more22 September 2010
Recipe For Pears In Rooibos With Vanilla And Saffron
One of the classics of British cuisine is to poach pears in red wine or syrup. As a variation on this, I sometimes create a sweet spicy syrup to poach the pears in, then reduce these to a thick, sweet sauce. Recently, however, I have been thinking...
Read more20 September 2010
Simpler Venison Casserole Recipe
Having gone through the fuss and carry on of marinading venison in stock per the previous post, I wondered why you do not just make a stew in the normal way as you would for beef or lamb. Also, I still had some of the Hornby Castle venison in the fr...
Read more17 September 2010
Recipe For Yorkshire Fruit Tea Bread
We have always loved teabreads here at home like those made by Elizabeth Bothams of Whitby, but I reckoned that some of those homely, comforting cakes could not be too difficult to make. So this weekend I set out to make a traditional Fruit Teabread...
Read more15 September 2010
Vanilla - A Beautiful And Sensual Spice
Vanilla comes from the vanilla orchid, called Vanilla planifolia, which is native to Mexico, but is now indigenous in many tropical parts of the world, for example Madagascar and surrounding islands. There is a second vanilla orchid called Vanilla t...
Read more07 September 2010
Where's the money...for us?
In the last couple of weeks, I have been contacted by The Executive Chef magazine and St James's House on behalf of the Royal Agricultural Society. Both of them had the most wonderful advertising opportunities and we had been specially selected out...
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