Winter
SPEEDY MARMALADE and DUNDEE
Dundee’s story of discovering marmalade
After the festivities of Christmas and the NewYear are over and the kitchen has some semblance of normality, Seville oranges arrive and with them the great marmalade making season. I wanted to make a good batch last week and still manage to deliver a jar to Fortnum and Masons. They nobly collect any entries and send the…
» Continue Reading
MARMALADE BUNS FOR BREAKFAST
A treat for all marmalade lovers
Buns for breakfast I am so pleased to find I made plenty of my quadruple peel marmalade last year. It will keep me going for the time being. I know very well that January is the month for making marmalade. The Seville oranges have arrived and it is always set in my mind that I will spend…
» Continue Reading
PICCALILLI – A PICKLE TO YOUR SPICE UP YOUR SANDWICH
The English interpretation of Indian Pickle
We must thank Elizabeth Raffald (the Mary Berry of the mid 18th century) for introducing the term Piccalilli to the English in 1769 and for including a recipe for this Indian pickle or Piccalillo in her book The Experienced English Housekeeper. Now is the Piccalilli making time of year and here is one of the preserves that must be…
» Continue Reading
NATIONAL BREAKFAST WEEK – TIME FOR SOME NEW YEAR FUN
Such a good idea and it is still only January
What a great idea to have a National Breakfast Week and here it is from January to 24th to 30th. I just love the idea of National Breakfast week. It is my favourite meal and then marmalade,my favourite preserve, comes into its own. So this week is a winner. All day breakfast for me. Breakfast comes in…
» Continue Reading
MARMALADE – FOR BREAKFAST AND BEYOND
Nineteen ways to use your marmalade
It is that time of year when Seville oranges arrive on the stalls. I still aspire make a trip one winter to the orange groves of Spain and the renowned Ave Maria Seville orange farm For now, the time has come to transform these fruits into that wonderful tart and bitter golden preserve. Marmalade has many more uses, however, than just…
» Continue Reading
MINCEMEAT SOUFFLE – PLAYING AROUND IN THE KITCHEN AGAIN
A kick start to my Christmas preparations
I realised I had been dragging my heels a tad in starting to prepare preserves and fare for Thanksgiving and Christmas and the coming months. Well I have been a little busy and it is only the beginning of November after all. Then a few days ago I was brought up short when someone mentioned that…
» Continue Reading
TRIPLE PEEL – THE CROQUET PLAYERS MARMALADE
A trip to Fortnums and Masons Food Department to hand in my Dalemain competition entry
WHEN MARMALADE MEETS CROQUET This is the l time of year when marmalade, which I consider to be the best preserve of all, meets the game of croquet sometimes referred to as the king of games or the queen of sports in the TRIPLE PEEL MARMALADE – The best preserve of all Probably more…
» Continue Reading
RHUBARB, RHUBARB, RHUBARB with calves liver
The early forced rhubarb has arrived from the Rhubarb Triangle in the UK markets
No, I am not auditioning to go on the stage but just delighted to see the early forced rhubarb has now arrived in the markets. The forced crop is mainly cultivated in the Rhubarb triangle in the UK. It has a special flavour and pale pink colour and is more tender than the outside variety…
» Continue Reading
THE WORLD’S ORIGINAL DALEMAIN MARMALADE AWARDS
With a special invitation to those living in the North of England
Now to the best competition in the preserves calendar. This week I am delighted to feature the Tenth Year of the Dalemain Marmalade Awards What makes this the fun part of making preserves is that all are invited to submit their homemade marmalade to fit a list of categories. There is also a label competition…
» Continue Reading
ESSENTIAL RESOLUTIONS FOR YOUR 2015 PRESERVES LARDER
And to kick start your year, why not attend a marmalade making class
A very Happy New Year to you all and with those wishes come some essential new year resolutions for a super 2015 preserves larder PRESERVE MORE whether it be jams or marmalades, dried fruits or herbs, flavoured oils or vinegars, mincemeats or jellies, pickles or curds, chutneys or sauces there is…
» Continue Reading
